Part 3/8:
Throughout the kitchen, a flurry of creativity unfolds as each contestant outlines their chosen desserts. For some, like Rodrigo, incorporating flavors that resonate with his background—specifically, the cashew—aims to elevate traditional ingredients with sophisticated techniques such as making a tuil and experimenting with unexpected pairings like cilantro.
Others reflect the influence of their experiences, with one competitor drawing upon their memories of desserts enjoyed abroad. As they venture into creating a Paris-Brest—a beloved French pastry—they illustrate how international techniques and recipes can inspire and shape their culinary identities.