A French bakery has won the Chocolate Croissant World Cup, wowing the judges with its pinwheel-shaped pastry variation with a touch of pepper and citrus glaze.
What American coffeehouses sell as “chocolate croissants” is called “pain au chocolat” in most parts of France, except in the southwest, where bakery customers proudly order “chocolatine.” It is called.
Dimitri Bordon, 29, won the Pain au Chocolat Teen World Cup in the southwestern city of Toulouse on Sunday with his rendition of a buttery chocolate breakfast pastry.
He was one of 20 candidates representing 12 countries including France, Vietnam, Canada, Italy, Saudi Arabia, Egypt, Morocco, Tunisia, Lebanon, Cameroon and Ivory Coast.
Each baker had to make 24 pastries. 12 are traditional golden buns, and the other half are our own versions with a twist.
A panel of 18 food and beverage experts evaluated the pastry quality, taste, texture, and cooking time.
“It's a huge honor, especially when you look at the other candidates,” Bordon said after his win.
His winning variation was a vertical pastry made to look like a pinwheel, infused with a touch of tangy Sichuan pepper and covered in a tangy citrus glaze of mandarin, bitter orange and yuzu.
Others were just as creative.
Thuy Vien, 35, from Vietnam, created a flower-shaped pastry using bright pink dragon fruit and a yellow citrus fruit called calamansi as garnishes.
Guy Orsini, a 29-year-old from Corsica, was inspired by the fruits of his youth and created bow ties filled with hazelnut chocolate paste and candied clementine cream.
Last May, a Parisian baker of Sri Lankan origin said he “cried” when he heard he had won the award for the best baguette in the French capital.
Tarshan Selvaraja's baguette was deemed the best among 175 anonymous candidates.
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