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 Annual Awards of Excellence
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Mutton Renaissance

Annual Awards of Excellence: Past Tasks - PASTRY


SAMPLE ENTRY TASK

Create a menu of six complementary desserts and explain the rationale for your selection.
(Maximum 350 words, not including the menu.)


SAMPLE SEMI-FINAL TASKS

2001

  1. Short paste - 20cm flan ring to produce a spinach and stilton quiche
  2. Walnut bread
  3. Gateau - make one sheet of biscuit joconde, use this to make Gateau Opera. Filling to be ganache and coffee butter cream and the syrup is to be coffee.
  4. Petit Fours - sponge provided make and present 16 fondant glazed petit fours.
2002
  1. Cheese soufflé - 4 individual portions
  2. Apple strudel with ‘crème anglaise’ - 6 portions
  3. Bavarois Rubane - prepare and present 4 using chocolate, coffee and vanilla flavourings with accompanying sauces and piped decorations.
  4. 6 Tarte amandine
2003
  1. Puff paste - from 1kg must produce: one 8” pithivier, 12 cheese straws, 12 palmiers, 12 baton glaces, 6 Millefeuille slices with filling of your choice.
  2. Plated dessert - allergy free
  3. Sugar - from 750g produce 12 dipped grapes, utilise remaining sugar for a small presentation piece.
2004
  1. Sachertorte - produce a 20cm sachertorte. Fill and mask with ganache, cover with chocolate fondant, mark into 10 portions and pipe ‘sacher’ on each portion.
  2. Steamed sponge pudding
  3. Sables - produce 24 sables petits four
  4. Hot cross buns
2005
  1. Brioche a tete
  2. Souffle Harlequin (vanilla and chocolate)
  3. Gateaux Opera (afternoon tea pastries)
  4. Marzipan animal
  5. Caramel plaque
2006
  1. Fruit flan - produce an 8” tart lined with sweet or short paste. Make diplomat cream to fill the tart and finish with a selection of fruit from those provided.
  2. Chelsea buns - from 500g of flour produce 12 buns.
  3. Charlotte Royal aux ananas - make a Swiss roll sponge to line an 8” diameter dome mould. Fill with pineapple bavarois.
  4. Fudge - Produce and present 16 pieces of fudge cut into 1” squares flavoured to your choice. Each piece to be decorated with chocolate.
2007
  1. Plated Desserts.
    From the recipe provided below make 4 steamed sponge puddings which should be cooked on the top of the stove in a lidded container - eg roasting tray with foil/lid cover (not in the oven or steamer due to lack of oven space). Present these in your own style, plated with raspberry coulis and mascarpone. Competitors should bring their own pudding/dariole moulds. The desserts to be presented on plates supplied by the centre - white x 30cm/12”.

    Lemon Steamed Sponge Pudding
    100g butter
    100g caster sugar
    2 eggs
    150g plain flour
    10g baking powder
    Lemons as required

  2. Custard Tart
    Produce sufficient sable paste to line a 20cm/8” flan ring and to use for task 3a below. Make a traditional 20cm/8”custard tart and present this with one slice cut ready for tasting.

  3. Dessert Canapes, sizes minimum 4cm and maximum 6cm:
    1. Lemon meringue tartlets
      Using the leftover sable from task 2, produce 12 tartlets.
    2. Éclairs
      Present 12 éclairs filled with pastry cream flavoured to the competitor’s choice.
    3. Fondant slices
      Using chocolate sponge supplied make a slice filled with jam. Coat this entirely with fondant and once set cut into slices. Present 12, each decorated with a piped chocolate runout (from tempered couverture).

SAMPLE FINAL TASKS

2001
  1. Croquembouche - produce an 8” diameter croquembouche to be presented on suitably sized nougatine base.
  2. 8 Afternoon pastries
  3. Fruit tartlets
  4. Surprise basket - produce and present 2 cold plated desserts.
2002
  1. Yeast - from 500g flour produce 16 traditional hot cross buns.
  2. Gateau - in theme of Easter.
  3. Petits fours - produce 20 chocolate coverture based petits fours.
2003
  1. Entremet gateau
  2. Chocolate centrepiece
  3. Petits fours - make a batch of French soft macaroons.
  4. Plaque - out of marzipan or cova (sugar) paste.
2004
  1. Make one half chocolate egg - to be decorated with marzipan flowers and inscribed with ‘Happy Easter’ in royal icing.
  2. Petits fours - present 8 finished pieces of each of the following: Carolines; 2 colour, sugar dipped mandarine segments; Tuile; Truffles; one type of marzipan fruit; mixed berry tartlets.
2005
  1. Croquembouche - 8” diameter cone shaped presented on a nougatine base. Decorate with nougatine and royal icing and at least one of the following - pulled sugar/isomalt, piped sugar, petal paste, marzipan or chocolate.
2006
  1. Spring wedding cake - 2 tier cake of sponge and buttercream. Vanilla sponges will be provided. Coat the cakes with cover (sugar) paste and then decorate with royal icing and at least one and possibly a combination of the following: pulled sugar/isomalt, piped sugar, petal paste or marzipan.
2007
  1. Centre piece
    • Design, produce and present a centre piece of your choice using cooked sugar or isomalt.
    • The sugar piece is to be created within a 28-30cm/10-12” base of any shape to reach no more than 60cm/2ft in height, in a theme of your choice.
    • Three of the following techniques should be used: piped, poured, blown, pulled.

  2. Chocolates
    • Make one ganache, flavoured to your choice, and produce:
      • 16 piped chocolates which should be fully dipped in tempered couverture
      • 16 moulded chocolates
    • Use moulds intended for chocolate production and coat with tempered couverture before filling with ganache, capping off with tempered couverture and demoulding.
    • No pre-made spheres to be used.
    • No cocoa powder or icing sugar to be used for finishing.

      Transfer sheets may be used on one of the shapes - competitors to provide your own if required.