The Coupe du Monde de la Pâtisserie, or the World Pastry Cup, is held in France and celebrated its 30th anniversary this year.
Malaysians, too, have much to celebrate about as this year's gold medal went to four Malaysians- Patrick Siau, Tan Wei Loon, Otto Tay and Loi Ming Ai. They went against 20 other teams from different countries such as Australia and the US.
Source: Malay Mail
To clench the top prize, the team had to produce three chocolate dessert, three frozen fruit desserts, 15 identical desserts and artistic creations using sugar, chocolate and sculpted ice. Fancy!
Now, thanks to the partnership of three out of the four chefs along with one of their friends who owns Tanuki by Crustz, you too can try one of their award-winning desserts!
First up is Le Papillon, which translates to butterfly in French. The first picture is what was produced at the competition, and the second is what Tanuki by Crustz serves.
Source: Star2
Source: Tanuki by Crustz Facebook
Despite some changes having to be made for practical reasons (because making a sugar spun butterfly looks like hard work!), the dessert parlour's version is rich in flavour, using ingredients like lychee sorbet and raspberry rose coulis.
The next two desserts served are specifically Loi Ming Ai's, one of the gold medal chef's creations.
Source: Tanuki by Crustz Facebook
Source: Tanuki by Crustz Facebook
The first dessert, fashioned to look like a lollipop, is a tangy sorbet paired with ginger cheese ice cream. The second, which looks like a little bowl of ramen, including chocolate, sesame ice cream and orange cognac parfait. Yum!
The desserts will only be in the store for two to three months! Who will you be taking?
Cover source: CoupeMondePâtisserie
