The 18th World Pastry Cup Lyon, France
China Pastry Cup Implementation Guide
Oriented to the 18th World Pastry Cup in Lyon, France in 2025，the World Pastry Cup China Executive Committee will host China Pastry Cup (CPC) in the form of the following. The World Pastry Cup in Lyon, France is a global competition. It brings together elite pastry chefs who stand out from different regional qualifiers, and let them fully demonstrate skills and knowledge in the competition. The rules of the competition have been constantly evolving, integrating various new trends and social hot spots that have emerged with the changes of the times.
If you wish to participate in China Pastry Cup, we expect that you could break through constraints of traditional stereotyped way of thinking, show your unique skills and techniques as daring as possible, and create a dessert work of art that can represent China. The winners of China Pastry Cup will form the Chinese team to participate in Asian Cup in Singapore and compete for the opportunity of representing China in the World Cup in Lyon, France.
To be eligible for China Pastry Cup
You must have Chinese nationality and at least 5 years of professional experience in pastry industry by the time of the Grand final in 2025.
Applicants should fill in a title matching to the above specified theme in the application form
The 1st round review
The judging panel will be designated by the executive committee and be mainly composed of contestants in the past competition.The 1st round review (document) will be conducted on Februry 2nd, 2023, and the review results will be announced on the official website and official Wechat account of the China Pastry Cup in the following week. In the meantime, all contestants will also receive a notification of the result. Contestants who achieve leading scores will also receive documents for the 2nd round review (CPC Final). Maximum 10 contestants in Group A and Group B can enter the 2nd round review.
Deadline: Februry 1st, 2023 (the last day of receiving documents）
The 2nd round review/Final (Practice Trial)
The chocolate cakes of Group A and the desserts of Group B must be submitted within the specified time in the competition. All contestants must finish clean-up work within 1 hour after competition.
Contestants who want to preview the competition venue can gather on the specified time (except for this time, no contestant will be allowed to enter the venue without permission).
Chocolate cake and Sugar showpiece
Plated dessert and Chocolate showpiece
[Group A] Chocolate cake and Sugar showpiece
[Group B] Plated dessert on a and Chocolate showpiece
The showpiece should be created on a self-made base of 60cm long,40cm wide and the maximum height of 10cm.40cmThe showpiece itself must not exceed the length and width of the base, and the maximum height of 125cm (excluding the height of the base).
Boiled cube-shaped substance for pulling sugar can be brought into the arena. No finished sugar products are allowed. Coloring is allowed. Frosting or sugar gum is limited to single-color products and such products cannot be assembled in advance.
In recent years, many sugar crafts are made with molds. However, it is expected in CPC, contestants can demonstrate various handcrafts (such as sugar blowing, sugar pulling, sugar pouring, etc.) to create works.
Make two pieces of works weighing between 750 grams and 1250 grams, one is for display on the stage and the other for tasting. It is up to the contestants if the piece for display will be set up together with the other showpiece.
Contestants can bring in materials baked in oven (such as biscuits, meringue, meringue snacks, etc.), which must be declared 1 day before the competition. Contestants who need oven in the competition should also make the declaration in advance.
It is expected that contestants will create a work of outstanding completion highlighting chocolate flavor and presenting ingenious shape and decoration.
The showpiece should be created on a self-made base of 60cm long and 40cm wide, and the maximum height of 10cm. The showpiece itself must not exceed the length and width of the base, and the maximum height of 125cm (excluding the height of the base).The Executive Committee can provide chocolates for making the showpiece (subject to advance declaration).
Carve a rectangular chocolate cube (provided by the sponsor) weighing 5kg, about 217 x 157 x 140mm. Contestants do not need to bring their own chocolate bars to the arena.If needed, the sponsor can send chocolate samples to contestants for practice (55% chocolate).
In recent years, many chocolate crafts are made with molds. However, it is expected in this CPC, contestants can use various handcrafts (such as carving, gluing, etc.) to create a work that can demonstrate the unique charm of chocolate, rather than relying on molds.
Make 6 trays of desserts, one should be placed on a white plate of 27 cm diameter (this plate must be prepared by the contestant, while the other 5 plates will be provided by the sponsor) for display on the table. It is up to the contestants whether this dessert will be displayed together with the other showpieces.27cm
Contestants can bring in materials baked in oven (such as biscuits, meringue, meringue snacks, etc.), which must be declared 1 day before the competition. Contestants who need oven in competition must also make declaration in advance.It is compulsory to use local Chinese ingredients in formulating main flavor of the dessert.
Scoring table (basic score and coefficient)
Based on the score ratio of the WPS final, the score ratio of CPC is as follow
|Review Items||Procedure||Showpieces||Chocolate cake、Plated desserts|
The award ceremony will be held on the day of competition in conjunction with Bakery China. Each competition group will select a gold medal winner, and delegate the two winners（together with the team leader） to represent China to compete in the WPS Final in France (the Final will be a team competition of three members). Silver and bronze awards will be granted to the runner-up and the third runner-up, and all finalists will receive certificates of honor.