Sponsored by Al Safy Foods
Professional pastry chefs are entitled to enter the competition.
- Competitors should prepare and present two identical desserts, suitable for a la carte service, within 1 hour.
- The plated desserts should be presented on white plates.
- The plated dessert must include Callebaut chocolate and a fruit item.
- The plated dessert should show a minimum of (3) three different pastry preparation techniques.
- Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dessert.
- Recipes should be submitted to the jury on the day of the competition.
- Competitors have to prepare the dessert according to the recipes submitted to the judges.
- Callebaut chocolate will be available in the competition kitchen. Please call ECA to specify the products and amounts you would need.
- All other ingredients needed should be brought by the competitor.
Note: the following foods are permitted to be brought into the kitchen:
- Fruits can be peeled and cut, but not cooked.
- Dough can be prepared but not cooked.
- Coulis – puree is allowed but needs to be finished during the competition.
- Pastry sponges can be pre-made but not cut or shaped.
- Filling for the gateaux can be pre-made.
- All items can be pre-weighed.
- Creams can be pre-prepared.
- Chocolate can be pre-tempered.
Awards
Winner Prize: LE 5000 + Award Certificate
Registration:
