Meet the finalists
Meet the finalists
THESE WERE THE PASTRY PLAY CREATIONS OF THE NORDICS
THESE WERE THE PASTRY PLAY CREATIONS OF THE NORDICS
Focused on achieving ultimate freshness, this challenge was all about creating a pastry's components completely from scratch. To craft the perfect PASTRY PLAY, chefs had to include at least one chocolate, a local ingredient, and combine a minimum of three textures.
Although the requirement list was complex and designe played a very important part, incredible taste had to be put above all. Curious about the results? Explore the flavour pairings and sensorial journeys they crafted to present before the jury members for this assignment:
A BOAT IN HARDANGER
by Caroline Mo Vik
Inspired by a childhood game, this fresh pastry started off with a shortcrust pastry base and cacao cake sponge. It fostered local sweetness in a component made with cherries, raspberries, and sugar kelp from the Fjords. These fruity and earthy notes were paired with local aged cheese in a chantilly cream where the lightly roasted cocoa notes of Callebaut 815 stood out. The caramelised Hardanger hazelnuts were used as decorations and to add texture to the creation.
THE GAMING MOUSE
by Kasper Kleihs
An explosion of taste achieved with different filling components — one made with Swedish black currants paired with caramelised hazelnut praline and another made with Cacao Barry Ghana milk chocolate and blackcurrant leaf oil. The shell of the creation was made with Cacao Barry's Zéphyr white chocolate and Lactée Supérieure milk chocolate.
THE SPINNING TOP
by Pascal Monet
A cake that represented one of the chef's childhood memories and the movie Inception. Potatoes took the spotlight as an unexpected ingredient, and were present in the choux biscuit and a mousse that also featured Callebaut's W2 silky white chocolate. These were paired with a creamy mousse made with Røros Rømme and Cacao Barry Ghana milk chocolate and a soft gel crafted with wild Norwegian strawberries.
AUTUMN AMORETTO CRUNCH: FORAGERS CAKE
by Stephanie Ceronio
To continue with her autumn reference the chef chooses a heartwarming ingredient combination. She prepared a rich apple butter with cinnamon and paired it with an aromatic cake crafted with Cacao Barry Lactée Caramel chocolate and local Amoretti. For a contrast of textures, the chef chose an apple gel and a crumble topping made with dark brown sugar.
Wednesday, 5 March, 2025
