UK Pastry Team wins the European Pastry Cup 2022

The winning team was comprised of Nicolas Houchet, Michael Ho Lam Kwan, Head Pastry Chef Hotel Café Royal, and team manager and president for the jury, Denise Dramé. Chef Nicolas earned gold for his exceptional skills creating sugar art, a subject that he teaches as part of the Diplôme de Pâtisserie and Sugar Art short course at Le Cordon Bleu London.

Each team had to present a restaurant dessert, frozen dessert, frozen lollipop and a spectacular buffet showpiece. The UK team’s buffet showpiece was comprised of two butterfly and floral themed sculptures, one of sugar art and one of sculpted chocolate.

The frozen dessert featured a mango sorbet, yoghurt ice cream, mango tea ice cream, mango coulis, pistachio meringue. A tropical flavour cake with a touch of tea and acidity from the yoghurt and the butterfly motif continued with an insert running through the centre. The frozen lollipops featured a butterfly shaped ice cream sandwich of red fruit ice cream, blackcurrant coulis and strawberry meringue. The restaurant dessert featured jasmine ice cream, mango timut compote, coconut foam, galangal crumble, madeleine biscuit, vanilla milk skin and kaffir lime.

The team at Le Cordon Bleu London could not be prouder of the UK pastry team, and especially our own Chef Nicolas Houchet for representing Le Cordon Bleu and the UK so brilliantly.

Photo credit: Jodi Hinds Food Photographer.