Bakers Journal

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More from Team Canada


March 5, 2008
By Bakers Journal

Take a sneak peek at some of the work the team has been doing in preparation for Le Mondial des Arts Sucrés, work they hope will bring them to the top of the podium. While we’ve been sworn to secrecy on the theme the team will base its creations on, they’ve let us show you this sampling of some of the items they’ll make during the competition.

chocoTake a sneak peek at some of the work the team has been doing in preparation for Le Mondial des Arts Sucrés, work they hope will bring them to the top of the podium. While we’ve been sworn to secrecy on the theme the team will base its creations on, they’ve let us show you this sampling of some of the items they’ll make during the competition.

 

The details

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Each competing team must be comprised of one man and one woman. They're required to make the following:


* One pastillage support

* One sugar art creation

* Three types of petits fours (24 in total – 13 for tasting, eight for presentation, three of each type for photos)

* Individual tartlettes (15 in total – seven for tasting, seven for presentation, one for photos)

* One dish dessert  (23 in total – seven for presentation, 13 for tasting, three for photos)

* One plated dessert (14 identical samples -13 for tasting, one for photography)

* One entremets (three identical samples – one for tasting, one for judging and one for photos)

* Chocolate bonbons  (22 in total – 12 for presentation, seven for tasting, three for photographs)

* One chocolate and pastillage creation


See the full contest rules and requirements at www.europain.com.
 

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