UK Frozen Dessert (above)
A tropical flavour cake with a touch of tea and acidity from the yoghurt. Fresh and tender, with a sorbet topping shaped mini mango and a butterfly insert running the length of cake.
After a tense 5 hours of nail biting competition in Paris, the two man UK pastry team of Nicolas Houchet and Michael Ho Lam Kwan were crowned champions of Europe. In that 5 hours of supreme concentration the teams have to produce 3 frozen desserts, 10 plated (restaurant desserts) 10 frozen lollypops, plus a sugar sculpture and a chocolate sculpture. They are not permitted to make any part of the desserts or sculptures before the competion begins. The scoring is a combination of marks for the sculptures, and marks for the taste and appearences of the desserts. The contest is performed live infront of a large audience, which is a mixture of the public (flag waving supporters of each team) and the media so there is a constant click of camera shutters. The contest is also recorded via several television cameras and aired later on YouTube.
UK Chocolate & Sugar Sculptures Here are the UK’s sugar and chocolate sculptures, their theme is butterflies. On the chocolate sculpture you can see the butterfly as it emerges from its chrysalis. You can find more close-up photos of the sculptures on my pinterest European Pastry Cup at the bottom of this post.
Restaurant Dessert Jasmin ice cream, mango timut compote, coconut foam, galangal crumble, madeleine biscuit, Vanilla milk skin, kaffir lime.
UK Frozen lollypops It is a ice cream sandwich made with Redfruit tea ice cream and strawberry meringue. Decorated with blackcurrant coulis
Nicolas Houchet (chocolate candidate) and Michael Ho Lam Kwan (sugar candidate) beat out very tough competition from Sweden and Denmark and you can see the final scores here.
Watch out for my interview with the UK Pastry team, coming soon! You can also see more photographs from both the European Pastry Cup and Coupe du Monde de la Pâtisserie on my pinterest boards.