The Coupe de la Monde de la Patisserie is a pastry competition best described by Gabrielle Paisillion, the Father of the competition. "The World Pastry Cup was to be, to Pastry, what Formula One is to the Automobile: a reference not to be missed", explained Gabriel Paillasson. It was placed under the aegis of the International Pastry, Confectionery and Ice-cream Professionals, and of the Best Craftsman of France Association. For those of you who look at the art of pastry and dismiss the skills honed in the time honored tradition of master and apprentice, browse the recipe at the link provided and see what you think. The knowledge of ingredients, the skills to create and assemble, and the teamwork required to compete cleanly and professionally are admirable.Here is team USA's submission for the same entremet competition. I am not a fan of kitschy things on a cake, so the depiction of kokopelli just bugs me. It automatically feels cartoonish and brings down the elegance of the whole cake. For me. It draws my eye right to it and I didn't even see the rest of the cake until my third view. I also would have liked a pulled sugar component behind him. Just my opinion, as someone who is nowhere near ready for a competition like this.
***Even though I was sick with the flu this week, the knock at my door pulled me out of bed to a welcome surprise. My mini-bomb molds arrived! They are only 3" wide and aobut 2" tall. I cannot wait to experiment with ice creams, mousses and glazes. Keep in touch for those results!
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