The Confectioners Junior World Cup is the brainchild of world-famous master confectioner Gabriel Paillasson. “To my sorrow, those French professionals, who are essential in this business, are not present due to strict regulations allowing only the members to compete,” he said at the Budapest final which was way beyond the expected 8-hour long schedule.

The first task of the contestants on the 14th world cup final was to prepare bonbons. They used fresh fruits, often combined with bitter and white chocolate, pottering about the tiny pieces with chocolate temperers, air brushes and freezing equipments. The public however was most likely excited about the second task, the “national plate-desserts.”

One competitor made simple almond sticks as basic decoration material on cakes. The Brazilians prepared a mousse tunnel, while Japanese students presented dumplings that looked like both a golf ball and a scallop shell. (It is difficult to describe precisely, because the real explanations were only made towards the jury.) The Portuguese baked cinnamon cake in a pot, the Danish student brought his grandmother-style apple tart and the Hungarian girls competed with reformed Hungarian traditional desserts.

Enikő Lestár presented an almost classical Indiáner, hiding vanilla cream in the depths of the whipped cream on top. Nikoletta Tapaszti decided to make a Lúdláb cake in a tunnel form, replacing the thick Paris chocolate cream with light chocolate mousse and using the liqueurice sour cherries as mere decoration instead of adding it to the cream. The following day’s program includes parfait cake, confectionery sculptural works and a traditional cake, no other details revealed yet.

The Confectioners Junior World Cup is the brainchild of world-famous master confectioner Gabriel Paillasson. “To my sorrow, those French professionals, who are essential in this business, are not present due to strict regulations allowing only the members to compete,” he said at the Budapest final which was way beyond the expected 8-hour long schedule.

The first task of the contestants on the 14th world cup final was to prepare bonbons. They used fresh fruits, often combined with bitter and white chocolate, pottering about the tiny pieces with chocolate temperers, air brushes and freezing equipments. The public however was most likely excited about the second task, the “national plate-desserts.”

One competitor made simple almond sticks as basic decoration material on cakes. The Brazilians prepared a mousse tunnel, while Japanese students presented dumplings that looked like both a golf ball and a scallop shell. (It is difficult to describe precisely, because the real explanations were only made towards the jury.) The Portuguese baked cinnamon cake in a pot, the Danish student brought his grandmother-style apple tart and the Hungarian girls competed with reformed Hungarian traditional desserts.

Enikő Lestár presented an almost classical Indiáner, hiding vanilla cream in the depths of the whipped cream on top. Nikoletta Tapaszti decided to make a Lúdláb cake in a tunnel form, replacing the thick Paris chocolate cream with light chocolate mousse and using the liqueurice sour cherries as mere decoration instead of adding it to the cream. The following day’s program includes parfait cake, confectionery sculptural works and a traditional cake, no other details revealed yet.