Japanese pastry chef Aya Higuchi, settled in Ochiai’s Barcelona, shows one of the most popular Japan desserts, the short cake. Simple but appealing, genoise cake component gives a milder result than classic almond cakes.
The european classificatory for the World Pastry Cup ended with Spain first, followed by Russia, United Kingdom, Tunisia and Morocco
Chef Sébastien Canonne, M.O.F. and World Pastry Champion Dimitri Fayard demonstrate a Summer Exotic Fruit and Ginger Crème Glacée with cilantro, mango, banana, and pineapple fresh fruit ceviche, and litchee gelée. www.frenchpastryschool.com
French team won the 2010 edition, Switzerland was second and Morocco and Argentina were third ex aequo. Italy didn’t participate
France won the XI edition of the Coupe du Monde de Patisserie, followed by Italy and Belgium.
Singapore won the second edition of the Asian Pastry Cup, followed by Taiwan and China
Highlights of the X World Pastry Cup, won by Japanese team