Thursday, June 17, 2010

The French Pastry School celebrates a sweet victory with the Chicago Blackhawks

The real Stanley Cup and one made of chocolate by the French Pastry School were positioned for display at Bistro 110 for the Chicago Blackhawks' private celebration.

On June 12, French Pastry School chef-founders Jacquy Pfeiffer and S├ębastien Canonne, MOF, joined executive chef Dominique Tougne of Bistro 110, Chicago, in creating a private celebration dinner for the national champion hockey team the Chicago Blackhawks.

As part of the celebration, the French Pastry School presented a Stanley Cup sculpture (pictured, above), made out of pure Cacao Barry chocolate couverture and colored cocoa butter. Weighing in at nearly 50 pounds, the piece included the cup itself, the base, a hockey stick on top and a giant hockey puck featuring the Blackhawks logo. As with the real trophy, the chocolate reproduction includes the names of the players and coaches written on the side in cocoa butter.

Have your pastry students created an outstanding showpiece for their school's or city's sports team? Tell us about it in the comments section.

No comments: