Every two years since 1989, young winners of national and continental selection events have been coming together in Lyon for the Coupe du Monde de la Pâtisserie final.
Their challenge? Under the watchful eye of spectators, the press and a panel of judges comprising members of the world’s pastry-making elite, each team has 10 hours in which to prepare a plate dessert, three chocolate desserts, three frozen fruit desserts, an ice sculpture, a chocolate sculpture and a sculpture made of drawn sugar, in a whirlwind of gourmet creativity.
So this year the team from Belgium came third under the capable direction of Herman Van Dender.
Here are replicas of their creations