A sneak peak at the ten Pastry Chefs you are going to meet in person if you are selected to compete in the competition:
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Want to know who are the judges for the competition? Click on the following link to go find out more. You might know one of the judges of which photo is not shown here.
Here is another idea of what you can bake for your entry.
Cranberry and Bluebrerry Clafouti
Adapted from Martha Stewart
1 tablespoon unsalted butter, room temperature, for dish
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
2 NUTRIPLUS jumbo eggs
1 cup chilled heavy cream
3/4 cup whole milk
2 teaspoons finely grated orange zest
1/2 cups fresh or thawed frozen cranberries
1 cup fresh or thawed frozen blueberries
Icing sugar, for garnish
Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) and sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, flour, and salt into a large mixing bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest. Scatter blueberries into dish before pouring batter over top. Bake until puffed, slightly set, and brown around edges, about 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).
Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with icing sugar. Serve with whipped cream. I served mine with vanilla ice cream.