Recipes from a world pastry champion
In collaboration with our partner in China, SINODIS, this demonstration aimed to illustrate the use of our culinary flavours in pastry. For the occasion, Alexis Bouillet, World Pastry Champion 2011 (WorldSkills), created five desserts:
- Iles du Vent rum and vanilla Gâteau de Savoie,
- Cointreau pineapple chou,
- Mikan entremets with Cointreau,
- St-Rémy banana caramel macaroon,
- and a Black Forest-style cake roll with Jacobert Kirsch and Amarenas Cointreau, our 2025 novelty.
A sell-out event for professionals
Around fifty participants took part in this workshop, aimed at catering professionals curious to discover the latest trends and enhance their knowledge of French pastry-making know-how.
Alexis Bouillet’s Caketail, a bonus at the end of the demonstration
Alexis Bouillet presented the Caketail concept, which combines the tasting of a cocktail with that of finger food: a duo of original and original tastings.
The Sidecar Caketail consists of chocolate shortbread, Cointreau brownie, Rémy Martin Cointreau ganache and Sidecar jelly. A combination of textures and flavors in perfect harmony with the emblematic Sidecar cocktail made with yellow lemon juice, Rémy Martin cognac and Cointreau L’Unique.
Many thanks to SINODIS, our importer in China
Our warmest thanks go to the SINODIS team for their impeccable organization of this event in Beijing, which was a real success. We would also like to thank the talented pastry chef Alexis Bouillet for his expertise and professionalism, which helped make this demonstration a magical moment.
Look out for the new recipes on your favorite website in the coming months!
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