Team Pastry Australia has claimed sixth position in the 2019 Coupe du Monde de la Patisserie.

Under the direction of team manager Yves Scherrer, Team Pastry Australia also brought home three special prizes: the “chocolate” prize; the “team spirit” prize and the “press” prize awarded for their dessert on a plate.

As part of the competition the 21 teams were required to demonstrate their skills in sugar, chocolate and ice for an impressive 10 hours, with each team tasked to create an incredible volume of dishes, including three chocolate desserts with Valrhona grands crus; three frozen fruit desserts from the Ravifruit range; 15 identical desserts on a plate; one artistic creation made of sugar; one artistic creation made of chocolate; and one artistic creation made of sculpted hydric ice.

The Coupe du Monde de la Patisserie unites the best young pastry talents in the world and involves a selection process of more than 50 national rounds and four continental selection events in Africa, Asia, Latin America and Europe.