Sponsored by El Safy Foods

Professional pastry chefs are entitled to enter the competition.

• Competitors should prepare and present two identical desserts, suitable for a la carte service, within 1 hour.
• The plated desserts should be presented on white plates.
• The plated dessert must include Callebaut chocolate and a fruit item.
• The plated dessert should show minimum three different pastry preparation techniques.
• Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dessert.
• Recipes should be submitted to the jury on the day of the competition.
• Competitors have to prepare the dessert according to the recipes submitted to the judges.
• Callebaut chocolate will be available in the competition kitchen. Please call ECA to specify the products and amounts you would need.
• All other ingredients needed should be brought by competitor.

NOTE: the following foods are permitted to be brought into the kitchen:

• Fruits can be peeled, cut but not cooked.
• Dough can be prepared but not cooked.
• Coulis – puree is allowed but needs to be finished during the competition.
• Pastry sponges can be pre-made but not cut or shaped.
• Filling for the gateaux can be pre-made.
• All items can be pre-weighed.
• Creams can be pre-prepared.
• Chocolate can be pre-tempered.

Awards

Winner Prize:   LE 3000 + Award Certificate

Registration:

Note: The Registration is Closed.

Fees per entry: LE 350 for ECA members, LE 500 for non-ECA members