ハワイにいる: September 2008

Saturday, September 27, 2008

Key Lime Tart...........

Graham cracker crust topped with fresh key lime curd and creme chantilly. Garnished with a glazed strawberry.

Tarte au Framboise......

Brenton sable layered with vanilla cream, fresh raspberries, and creme chantilly. Garnished with roasted hazelnuts.

Tarte au Chocolat................

Chocolate custard baked in a chocolate sweet paste crust, topped with a layer of chocolate mousse glazed in chocolate glacage. Thin piece of chocolate and edible gold leaf.

Friday, September 5, 2008

Alright, here are the picture from the 2008 WPTC! And the winners are USA (first), Japan (second), and Switzerland (third). With each passing competition the level and skill of competition is raised and this year is no exception. Almost all of the showpieces topped 2 meters and none of them fell! Japan won best chocolate sculture with their beautiful showpiece, which, looked at in different angles gives the spectator a different scene. America got best sugar sculpture and won by getting the most points in plated dessert, bonbon, petit gateau, and entremet. Degustation is the key to winning in these events as they take up most of the points.

Team Japan!