UK Coupe du Monde de la Pâtisserie sugar moulds By Peter Ruddick 30-Jan-2013 - Last updated on 01-Feb-2013 at 14:09 GMT Facebook Twitter Linkedin Email to a friend While Bouhelier prepared the chocolate desserts, or entremets, using Valrhona's 'Grand Crus' range, Mercado began filling the moulds for the sugar creation. UK World Pastry Cup team UK World Pastry Cup training UK Coupe du Monde de la Pâtisserie practice UK World Pastry Cup chocolate sculpture UK World Pastry Cup final audience tickets UK World Pastry Cup ice carving UK Coupe du Monde de la Pâtisserie sugar moulds UK World Pastry Cup ammonite Lost Worlds ice sculpture UK World Pastry Cup chocolate dessert UK World Pastry Cup frozen ice cream dessert entremet UK World Pastry Cup plate dessert UK World Pastry Cup chocolate sugar sculpture UK World Pastry Cup international jury Martin Chiffers UK World Pastry Cup third place Italy UK World Pastry Cup second place Japan UK World Pastry Cup France win winners won UK World Pastry Cup France chocolate dessert UK World Pastry Cup France frozen dessert UK World Pastry Cup France plated dessert UK World Pastry Cup France sugar chocolate sculpture UK World Pastry Cup best poster Prev 1 … 5 6 7 8 9 … 21 Next
