Hungarian patissier featured in prestigious French magazine – PHOTOS
Hungarian patissier Dávid Jakabfi’s latest recipe has received one of the most outstanding international acknowledgements. The French magazine Le journal du pâtissier dedicated a special chapter to the young patissier’s special Mother’s Day dessert in rose, raspberry and lychee flavours.
The talented young Hungarian patissier, Dávid Jakabfi, has already won numerous international awards for his special desserts. Therefore, it is not surprising that he has become one of the most prominent figures in the art of confectionery throughout Europe. The talented confectioner began his career with big dreams some years ago. During this time, he encountered many difficulties, but his perseverance and diligence have paid off. Since then, Dávid has developed his special fine dining desserts and macaron-making skills to the very top.
His latest dessert, Lychy Pink is inspired by Mother’s Day and has received one of the most prestigious acknowledgement in Europe. The French magazine Le journal du pâtissier dedicated a saparate chapter to the young pastry chef’s special. Dessert Lychy Pink is a creative fine dining dessert with rose, raspberry and lychee flavours. Thanks to the prestigious acknowledgement, Dávid believes that professionally he has reached at the top now.
“Obviously there is always room for improvement, but for me this is a huge confirmation that I’m on the right track. This magazine is very selective about the type and quality of desserts it presents. I have already been congratulated on the recipe and the presentation by several internationally renowned colleagues,” said Dávid. The young talent, who has also written two books on the art of confectionary – is very happy that his work is contributed to the gastronomic development of Hungary.
As the Hungarian new portal Turizmus reports, Le journal du pâtissier has been striking a balance between tradition and innovation since 1978. For more than 40 years, the magazine has been a tool for quality pastry chefs.
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Hungarian Confectioners’ Association can be proud of two Hungarian desserts this week. In addition to Dessert Lychy Pink, we should also mention the winner of this year’s Cake of Hungary, called “Prince of Wild Plums”. The winning dessert is a creation of Vanília & Gelarto from Nagykőrös, called “Prince of Wild Plums”, created by Orsolya Karikó. As the Hungarian news portal Ízesélet reports, the main element of the case is Hungarian plums, combined with other great ingredients and the red wines of Eger.
In the category of sugar-free cakes, “Grandma’s Favourite” has been chosen as the best dessert this year. The cake specialty without added sugar is a silky harmony of tart raspberry jam, white chocolate pistachios, mascarpone and some hibiscus flowers and rose hips. This is the second time that the Szeged pastry chef, László Gyuris has won with his dessert creation, after his “Little Chestnut” took first place in 2019.
The cakes can be tasted from 19 August in the Street of Hungarian Flavours, in the Várkert Bazaar and in hundreds of confectioners’ shops throughout the country.
Read alsoHungarian ice cream takes top spot in international ranking!
Source: turizmus.com, izeselet.hu