UK Gold Award Winning European Cup 2012 RECIPES

UK Pastry Club Coupe Du Monde
The 'Club Coupe du Monde UK', Chair by Benoit Blin MCA, Executive
Pastry Chef at Le Manoir aux Quat'saisons, has been created to support
the British Team and its President. The Club Coupe du Monde UK also
includes a committee of Renowned UK Pastry Chefs and professionals,
who will assist the Team with technical support and organise selections
when needed, whilst contributing to help develop potential future team
members and insure the UK representation regularly and possibly
successfully.
The British team has been selected and is lead by Team President Martin
Chiffers, Executive Pastry Chef at The Savoy, London.
The British Pastry Team includes Javier Mercado, Pastry Lecturer at
Westminster College and Nicolas Bouhelier, Pastry Sous Chef at Le
Manoir aux Quat'saisons. They both qualified during the Pastry Open
Day that took place on the 1st October 2011, organised by the "UK
pastry Club Coupe du Monde".
UK Pastry Team
Martin Chiffers – Team President
Prior to his appointment as Executive Pastry Chef at the Savoy
London Martin Chiffers was Executive Pastry Chef at The Address
Dubai Marina, He was Area Executive Pastry Chef for
InterContinental Hotels in Seoul, The Grand & Coex and has worked
in London's leading hotels such as Claridges, The Park Lane, The
Hyatt Carlton Tower.
With his forte in the culinary art of cooked and pulled sugar, he has
earned numerous gold medals at several prestigious international
culinary competitions in The UK, France, The United States,
Singapore, Luxembourg and was awarded Caterer Pastry Chef of the
year for the Middle East.
Javier Mercado – Team Captain
Javier started learning his profession at the International School of
Confectionary Arts, Maryland, USA where he graduated with an
A.A.S. Pastry Arts Degree. His first major competition was the
Patisfrance U.S. Competition, New York; he then went on to compete
in many more major competitions. To name a few The National
Pastry Team Championship competition, Las Vegas USA,
International Salon Culinare de Londres, and World Chocolate
Masters UK Selections.
In 2004 Javier made the move to London and became a Pastry Chef
Lecturer at the World Famous Westminster Kingsway College, where
he has been Inspiring up and coming Pastry Chef students ever since.
Nicholas Bouhelier – Team Member
In 1996 Nicholas obtained his Professional Pastry Chef Certificate
in Valdahon, France after two years of studying, he then went on to
work in numerous jobs in France before making the move to the
UK. His first job was at Didier’s Patisserie (London), then moving
to the well known Cliveden House hotel under Daniel Galmiche.
In the summer of 2007 Nicholas took the position of Pastry Souschef at Le Manoir Aux Quat’Saisons, working under Head Pastry
Chef Beniot Blin MCA and owned by the renowned Chef Patron
Raymond Blanc (OBE).
"ACCALA"
"The Lost World' novel. An expedition to a plateau in the Amazon basin of South America where prehistoric
animals still survive. Tribes of humans called Accala, inhabiting the other side of the plateau with whom the apemen (called Doda by the Accala) are constantly at war".
Recipe For: X4 @ 16cm
Cashew Streusel =X2 rings @ cm 75g each
100g Butter Extra Fin Cake Gold (DEBIC)
100g Cake Flour
50g Demerara Sugar
50g Caster Sugar
75g Cashew Nuts (Toasted & Chopped)
25g Ground Almonds
1g Salt
Method
Dice Cold butter into Cubes, mix all powders together then
mix all ingredients until small lumps are formed and chill well
press into ring and bake until golden 150ºC- 160ºC, 16- 18
minutes once cool & spray with milk chocolate cocoa butter.
Chocolate Spray
300g Jivara Lactee (Valrhona)
300g Cocoa Butter (Valrhona)
Method
Mix together and spray at 35ºC
Carmelised Shredded Pineapple =X4 rings @ cm 45g each
2 Ripe Fresh Pineapples (Peeled and Grated)
1 Clove
3 Star Anise / 1 Pandan Leaves
130g Sugar
Method
Cook the pineapple after straining the majority of the liquid.
Along with this add cloves, star anise and Pandan leaves.
Simmer on medium heat, continuous checking, and stirring
occasionally. Do this for about two hours until the colour is
golden brown. Add sugar and cook to a light brown colour. Let
cool fully. Spread onto cashew nut streusel base.
Coconut Dacquoise =X4 rings @ 14cm
90 g Desiccated Coconut
(Dry Then Wet)
25g Ground Almonds
30g Soft Flour
110g Icing Sugar
175g Egg Whites
(Meringue)
60g Caster Sugar
Method
Mix all dry ingredients together fold in Meringue Spread on
trays. Cook @ 170°C -190°C with damper open 20-30 minutes
Passion Fruit Cremeux =X4 rings @ cm 100g each
260g Passion Fruit Puree (Ravi Fruit)
80g Egg Yolks
100g Eggs
90g Caster Sugar
4g Gelatine Powder + 20g Water
100g Butter Extra Fin Cake Gold (DEBIC)
Method
Place Purée in a saucepan and bring to near boil then whisk in
eggs mixed with sugar and continue cooking in a Bain Marie
to 85°C add gelatine cool to 45ºC and blend in the butter and
pour into 18cm rings
Lime Voatsiperifery Wild Pepper Foam Mousse
=X4 rings @ cm 60g each
100g Caster Sugar
195g Water
120g Kaffir Lime juice (Fresh) + 2 Kaffir Lime Zest
12g Gelatine Powder (60g water)
25g Voatsiperifery Wild Pepper
Method
make a syrup and infuse Voatsiperifery for 15 minutes, strain
and add the gelatine and lime juice, set in the fridge whisk on
the machine until foamy and set in rings and freeze.
Coconut Mousse
750g Coconut Puree (Ravi Fruit)
20g Kafir Lime Juice and Zest
40g Alcohol Malibu
15g Gelatine Powder
Italiene Meringue
190g Egg Whites
120g Sugar (121°C)
60g Water
300g Meringue
560g Crème 35% de m. g. liquide UHT (DEBIC)
Method
Warm some of the puree add gelatine mix back to remaining
puree and fold in meringue and cream
Mango Passion Fruit Glacage
580g. Mango puree (Ravi Fruit)
150g. Passion fruit puree (Ravi Fruit)
125g water
100g. Sugar
20g. Pectin NH
240g Sugar
120g Glucose
Method
Allow puree’s to defrost, Whisk in sugar mixed with pectin,
Bring to a boil and skim if needed. Add remaining sugar and
glucose. Boil for 3-4 minutes and pass. Heat to 100ºC glaze
frozen cake when 40-45ºC
"ACCALA"
"Le roman du 'Monde Perdu'. Une expedition dans les plateaux Amazoniens de l'Amerique du Sud ou des animaux
prehistoriques y habitent encore. La tribu des humains 'Accala', habitant sur l'autre cote du plateau est constament
en guerre avec la tribu des gorilles, les 'Dodas' ".
Recette pour X4 @ 16cm
Streusel Noix de cajou
100g Beurre Extra Fin Cake Gold (DEBIC)
100g Farine
50g Sucre Cassonade
50g Sucre
75g Noix de cajou
25g Amande poudre
1g sel
Méthode
Melanger tous les ingredients avec le beurre froid en cube
comme un crumble. Verser 100g par cercle et cuire a 150ºC160ºC, 16- 18 minutes. A froid pulveriser au beurre de cacao
Chocolate Spray
300g Jivara Lactee (Valrhona)
300g Cocoa Butter (Valrhona)
Method
Melanger 35ºC
Compote d'ananas Caramelise
2 Ananas (eplucher et rape)
1 Clou de girofle
3 anis etoile / 1 feuilles Pandan
30g Sucre
Methode
Cuire l'ananas après avoir egoute la majorite de liquide.
Ajouter les epices et feuilles de Pandan. Cuire a feu doux
pendant 2 heures (approx). Ajouter le sucre et cuire a legere
couleur. Refroidir completement. avant d'etaler sur le streusel.
Foam Citron vert et poivre sauvage Voatsiperifery
100g Sucre
165g Eau
150g Jus Citron Vert (Frais) + Zeste de 2 citron vert
12g Gelatine poudre
20g Poivre Voatsiperifery
Methode
Faire un sirop et infuser Voatsiperifery pour 15 minutes,
egouter, ajouter la gelatine et jus de citron vert,, et laisser
prendre au froid. Fouetter au mixer jusqu'a prise de volume,et
verser dans les circles. Laisser prendre au freezer.
Mousse a la noix de coco
500g Puree de noix de coco (Ravi Fruit)
13g Kaffir lime jus
25g Malibu
10g Gelatine
200g Meringue italienne
375g Crème fouettee
Methode
Faire fonder la gelatine dans un peu de puree tiede, ajouter rest
des liquides, la meringue puis la crème fouettee
Mangue et Passion Glacage
500g Purée de fruit Mangue (Ravi Fruit)
150g Purée de fruit Passion (Ravi Fruit)
125g Eau
100g Sucre
20g Pectine NH
240g Sucre
120g Sirop Glucose
Methode
Chauffer a 100 degres C et glacer l'entremets a 45 degres C
Biscuit Dacquoise a la noix de coco
90 g Noix de coco rapee
25g Amande poudre
30g Farine
110g Sucre glace
175g Blanc d'oeuf
60g Sucre
Methode
realiser une meringue avec les 225g de blanc et 125 g de sucre.
Ajouter le reste des ingredient pre mélange.
Cuire a 170 degres C pendant 40 mn clef ouverte
Cremeux au fruit de la passion
260g Puree de fruit de la passion (Ravi Fruit)
80g Jaunes d'oeufs
100g Oeufs entiers
90g Sucre
4g Gelatine
100g Beurre Extra Fin Cake Gold (DEBIC)
.
Methode
Pocher la puree de fruit, les oeufs et le sucre jusqu'a 85 degres
C au bain marie. Ajouter la gelatine et refroidir a 45 degres C
avant d'y mixer le beurre. Verser dans les inserts.
“RETURN TO ENGLAND”
The dessert is inspired by Arthur Conan Doyle’s novel ‘The Lost World’ and the return to England which ties in
with local produce such as honey from Wallingford, different varieties of apple from the gardens of Waterperry,
cider from Somerset and rye flour from Gloucestershire.
Recipe for 20 portion
Apple Mousse
125g
Apple Puree Granny Smith
125g
Bramley Apple Compote (Oxford, UK)
95g
Apple Juice Waterperry (Oxford, UK)
47g
Apple Cider (Somerset, UK)
9g
Gelatine Leaf
25g
Lemon Juice
100g
Egg White
35g
Water
103g
Sugar
210g
Crème 35% de m. g. liquide UHT (DEBIC)
60g
Calvados
Recipe for a frame 35cm x 30cm x 1cm thick.
Method:
Mix lemon juice, puree and compote
Add dissolved gelatine in warm calvados
Make Italian meringue
Add reduced apple juice and cider to it, whip until cold
Mix meringue in apple compote base.
Add whipped cream
Pour into frame and reserve in freezer
Gelified Apple Toffee
450g
Braeburn Apple puree, caramelised
10g
Gelatine leaf
Method:
Dissolve gelatine in warm puree, spread 6mm thick, cut as
required
Wallingford Honey & Spiced Biscuit
80g
Eggs
24g
Sugar
1g
Five Spice powder
1.5g
Vanilla extract
2g
Orange zest
60g
Milk – full fat
120g
Wallingford Clear Blossom Honey
80g
Shipton Mill Rye Flour (UK)
40g
Plain white flour
8g
Baking powder
Method:
Mix sugar, eggs, spice, and vanilla, orange together
Warm milk and honey to 40 degrees
Mix both together then add sieved powders, spread 5mm thick,
cook 170 degrees for 7 minutes
Reserve and cut as required
Salted Caramel Cremeux
150g
Sugar
30g
Water - Hot
475g
Milk
160g
Egg Yolk
50g
Sugar
50g
Cornflour
150g
Beurre Extra Fin Cake Gold (DEBIC)
Qs
Salt
Method:
Cook first batch of sugar, dry to caramel, add water and hot
milk, bring to boil for 1 minute
Cook like a crème patissiere with already mixed second batch
of sugar, egg yolk and cornflour.
Cool down to 40 degrees then blitz in butter cubes
Reserve in fridge
Hazlenut Ice Cream
950g
Milk
35g
Sugar
5g
Stabilizer
50g
Milk Powder
65g
Crème 35% de m. g. liquide UHT (DEBIC)
30g
Trimoline
150g
Hazlenut paste 100% (Valrhona)
207g
Hazlenut praline (Valrhona)
1.5g
Cornish Sea Salt
Method:
Cook like an anglaise to 85 degrees, emulsify praline
Cool down rapidly then churn
Dipped Magnum
400gr
Caramelia Chocolate (Valrhona)
20gr
Orange zest
90gr
Paillette
1gr
Cornish Sea Salt
Method:
Mix the ingredients and reserve to dip.
Cylinders of Hazelnut ice cream.
Apple Compote
120gr Water
20gr Sugar
3gr Dried verbena
Method:
Bring to boil infuse for 5 min , pass
Macerated Apple dices until required
“Return To England”
Le dessert s’inspire du roman d’Arthur Conan Doyle ‘Le Monde Perdu’ – en y associant les produits de nos regions tel
que le miel de Wallingford, nos differentes varietes de pommes des jardins de Waterperry, nos cidres du Somerset et
farine de seigle du Gloucestershire.
Recette pour 20
Mousse Aux Pommes
125g
Puree de Pommes Granny Smith
125g
Compote de Pommes Bramley (Oxford, UK )
95g
Jus de Pommes des jardins de Waterperry (Oxford –
UK)
47g
Cidre (Somerset – UK)
9g
Feuille de Gelatine
25g
Jus de Citron
100g
Blanc d’oeufs
35g
Eau
103g
Sucre
210g
Crème 35% de m. g. liquide UHT (DEBIC)
60g
Calvados
Recette pour un cadre 35cm x 30cm x 1cm d’epaisseur
Methode:
Melanger le jus de citron, puree et compote
Ajouter la gelatine fondue dans le calvados tiede
Faire une meringue Italienne
Ajouter le jus de pommes reduis et le cidre, fouetter jusqu’a
refroidissement complet.
Melanger ensemble la meringue, compote et crème fouettee.
Verser dans le cadre et reserver au congelateur.
Toffee De Pommes Gelifiee
450g
Puree de Pommes Braeburn Caramelisees
10g
Feuille de Gelatine
Methode:
Fondre la gelatine dans la puree tiede, etaler a 6mm
d’epaisseur. Couper la taille desiree.
Biscuit Au Miel De Wallingford Et Aux Epices
80g
Oeufs
24g
Sucre
1g
Cinq epices
1.5g
Extrait de Vanille
2g
Zeste d’orange
60g
Lait
120g
Miel de Wallingford (UK)
80g
Farine de Seigle Anglais Shipton Mill (UK)
40g
Farine
8g
Levure chimique
Methode:
Melanger sucre, oeufs, epices, vanille, zeste orange ensemble.
Faire chauffer le lait et miel a 40 degrees
Melanger les deux et ajouter les poudres tarmisees, etaler a
5mm epaisseurs, cuire a170 degrees pendant 7 minutes
Reserver et couper la taille desiree
Cremeux Caramel Au Beurre Sale.
150g
Sucre
30g
Eau chaude
475g
Lait
160g
Jaune d’oeuf
50g
Sucre
50g
Farine de mais
150g
Beurre sale
Methode:
Faire cuire 150g sucre a sec jusqu’au caramel, ajouter l’eau et
lait chaud.
Cuire comme une crème patissiere avec l’autre quantitee de
sucre, oeufs and farine deja melange.
Refroidir a 40 degrees puis melanger les cubes de beurre sale.
Reserver au refrigerateur.
Glace Noisette
950g
Lait
35g
Sucre
5g
Stabilisateur
50g
Lait en poudre
65g
Crème 35% de m. g. liquide UHT (DEBIC)
30g
Trimoline
150g
Pate de Noisette 100%
207g
Praline Noisette
1.5g
Sel de Mer Cornouailles
Methode:
Cuire comme une anglaise a 85 degrees, emulisifier le praline.
Refroidir rapidement.
Trempage Magnum
400gr
Chocolat Caramelia (Valrhona)
20gr
Zeste d’orange
90gr
Paillette Feuilletine
1gr
Sel de Mer Cornouailles (UK)
Methode:
Melanger les ingredient et reserver pour tremper.
Cylindre de glace Noisette.
Compote Aux Pomme
120gr Eau
20gr Sucre
3gr Verveine
Methode:
faire un sirop et infuser la verveine pour 5 minutes , passer au
chinois
Macérer les dés de pomme jusqu'à utilisation
Platinum Sponsors
Ritter Courivaud Ltd Established in 1929 Ritter Courivaud is one of
the leading food distributors to the upmarket sector of the UK’s food
service industry.
Classic Fine Foods Classic Fine Food is a Purveyor and distributor of
fine foods from around the world, well established in London & the
Midlands, serving the vast majority of five-star hotels and high-end
restaurants.
Official Partners
Coupe du Monde de la Pâtisserie Coupe du Monde de la Pâtisserie – Worldwide professional
cooking competition, since 1987
Ravifruit The excellence of fruit to serve the creativity of professionals!
Valrhona Chocolate Valrhona chocolate: The fine art Art of Cultivating Taste
Education Partner
Westminster Kingsway College Westminster Kingsway College has an excellent reputation
within the hospitality and catering