{"id":7413,"date":"2022-02-10T10:49:00","date_gmt":"2022-02-10T09:49:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7413"},"modified":"2023-10-12T08:07:36","modified_gmt":"2023-10-12T06:07:36","slug":"la-victoire-grace-a-une-rarete","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-victoire-grace-a-une-rarete\/","title":{"rendered":"La victoire gr\u00e2ce \u00e0 une raret\u00e9"},"content":{"rendered":"\n<p><strong>Le gagnant du concours Pralin\u00e9 aux fruits sauvages est connu : il s&#8217;agit de Markus Waser de la confiserie Speck \u00e0 Zoug. Sa coll\u00e8gue Ursula Schmid et Ivo Jud, de la confiserie Honold \u00e0 K\u00fcsnacht (ZH) sont aussi mont\u00e9s sur le podium.<\/strong><\/p>\n\n\n\n<p><a href=\"https:\/\/swissbaker.ch\/panissimo-news\/fotogalerie\/erst-und-zweitplatzierte-der-competition-wildfruchtdestillat-praline\/\" target=\"_blank\" rel=\"noreferrer noopener\">Des\u00a0photos vous trouverez dans la galerie&#8230;\u00bb<\/a><\/p>\n\n\n\n<p>La d\u00e9cision du jury compos\u00e9 de sept personnes a \u00e9t\u00e9 tr\u00e8s serr\u00e9e. La concurrence \u00e9tait rude et la d\u00e9cision a \u00e9t\u00e9 difficile \u00e0 prendre. \u00ab&nbsp;Il \u00e9tait agr\u00e9able de voir, et de go\u00fbter, \u00e0 quel point les pralin\u00e9s \u00e9taient cr\u00e9atifs et diff\u00e9rents&nbsp;\u00bb, a d\u00e9clar\u00e9 le pr\u00e9sident du jury Patrick Zbinden.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-indemodable-classiquea\">Ind\u00e9modable classiquea<\/h2>\n\n\n\n<p>Markus Waser a remport\u00e9 une victoire bien m\u00e9rit\u00e9e avec sa cr\u00e9ation \u00ab&nbsp;Nobile Estinto&nbsp;\u00bb. Il a utilis\u00e9 un distillat de cerise sauvage de T\u00e4fler, distill\u00e9 par la distillerie Kirschstrasse Schweiz GmbH \u00e0 Oberarth (SZ) en 1999. \u00ab&nbsp;Il ne reste que sept litres de ce pr\u00e9cieux distillat et le fruit n&#8217;existe plus&nbsp;\u00bb, explique Markus Waser \u00e0 propos du distillat rare qu&#8217;il a choisi. Le jury a d\u00e9clar\u00e9 \u00e0 propos de sa cr\u00e9ation : \u00ab&nbsp;Le pralin\u00e9 gagnant &lt;Nobile Estinto&gt; convainc par son go\u00fbt \u00e9quilibr\u00e9, la symbiose raffin\u00e9e entre le chocolat et le distillat ainsi que par son esth\u00e9tique.&nbsp;\u00bb Le gagnant a remport\u00e9 un cours de distillation d&#8217;une journ\u00e9e dans une distillerie suisse pour dix personnes.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Sieger Competition \u00abWildfruchtdestillat-Pralin\u00e9\u00bb 2022\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/0rWdGqDeQhQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p id=\"h-cette-victoire-montre-que-plus-le-temps-passe-plus-les-produits-classiques-sont-a-la-mode-je-suis-tres-heureux-d-avoir-pu-remporter-le-premier-prix-avec-un-classique-markus-waser\"><em>\u00ab&nbsp;Cette victoire montre que plus le temps passe, plus les produits classiques sont \u00e0 la mode. Je suis tr\u00e8s heureux d&#8217;avoir pu remporter le premier prix avec un classique. \u00bb<br><sup>Markus Waser&nbsp;<\/sup><\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-zug-et-kusnacht\">Zug et K\u00fcsnacht<\/h2>\n\n\n\n<p>La deuxi\u00e8me et troisi\u00e8me places du podium sont revenues \u00e0 Ursula Schmid de la&nbsp;<a href=\"https:\/\/speck.ch\/\" target=\"_blank\" rel=\"noreferrer noopener\">confiserie Speck \u00e0 Zoug<\/a>&nbsp;et \u00e0 Ivo Jud de la&nbsp;<a href=\"https:\/\/www.honold.ch\/\" target=\"_blank\" rel=\"noreferrer noopener\">confiserie Honold \u00e0 K\u00fcsnacht<\/a>. Tous deux ont gagn\u00e9 un bon pour deux personnes pour le cours Plantes sauvages comestibles \u00e0 l&#8217;Acad\u00e9mie de la nature de Stefan Wiesner.<\/p>\n\n\n\n<p>Le jury a d\u00e9gust\u00e9 et \u00e9valu\u00e9 21 cr\u00e9ations de 17 participants, \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne. Le niveau \u00e9tait \u00e9lev\u00e9, comme en t\u00e9moigne l&#8217;attribution des points&nbsp;: onze pralin\u00e9s ont obtenu 80 (de 100) points ou plus. Au total, les concurrents ont utilis\u00e9 dix fruits sauvages ont \u00e9t\u00e9 utilis\u00e9s. Le plus souvent, il a s\u2019agit de la poire sauvage avec quatre utilisations, suivie de la cerise sauvage et du sorbier des oiseleurs, avec trois utilisations chacun.<\/p>\n\n\n\n<p>L&#8217;Association suisse des patrons boulangers-confiseurs (BCS) et par DistiSuisse, le plus important concours suisse de spiritueux, ont lanc\u00e9 ce concours qui s\u2019est tenu pour la premi\u00e8re fois.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-criteres\">Les crit\u00e8res<\/h2>\n\n\n\n<p>Seuls les distillats de fruits sauvages produits \u00e0 partir de mati\u00e8res premi\u00e8res suisses pouvaient \u00eatre utilis\u00e9s. Le jury a \u00e9valu\u00e9 entre autres l&#8217;aspect ext\u00e9rieur, l&#8217;ar\u00f4me et le go\u00fbt ainsi que la texture du pralin\u00e9. En outre, une r\u00e9f\u00e9rence r\u00e9gionale devait \u00eatre visible et le \u00ab&nbsp;storytelling&nbsp;\u00bb compr\u00e9hensible.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-qu-est-ce-qui-fait-un-bon-praline-au-distillat-de-fruits-sauvages\">Qu&#8217;est-ce qui fait un bon pralin\u00e9 au distillat de fruits sauvages ?<\/h2>\n\n\n\n<p>\u00ab&nbsp;Panissimo&nbsp;\u00bb a demand\u00e9 aux membres du jury ce qui fait un excellent pralin\u00e9 aux fruits sauvages :<a><\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"280\" height=\"280\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_patrick_zbinden_125d1e29a4.png\" alt=\"\" class=\"wp-image-5071\" title=\"\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_patrick_zbinden_125d1e29a4.png 280w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_patrick_zbinden_125d1e29a4-150x150.png 150w\" sizes=\"(max-width: 280px) 100vw, 280px\" \/><\/figure>\n\n\n\n<p><em>\u00ab Quelles \u00e9motions un pralin\u00e9 d\u00e9clenche-t-il chez moi lorsque je le d\u00e9guste ? C&#8217;est la premi\u00e8re question que je me pose. Le plaisir et les \u00e9motions sont toujours li\u00e9s \u00e0 l&#8217;intensit\u00e9 de l&#8217;ar\u00f4me, au go\u00fbt, aux textures et \u00e0 l&#8217;aspect visuel d&#8217;un pralin\u00e9. En fin de compte, tous les composants d&#8217;un excellent pralin\u00e9 aux fruits sauvages doivent \u00eatre en harmonie. \u00bb<\/em><\/p>\n\n\n\n<p>Patrick Zbinden, pr\u00e9sident du jury, journaliste gastronomique RP et expert en analyse sensoriel.<a><\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"280\" height=\"280\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_max_kopp_1958f925d5.png\" alt=\"\" class=\"wp-image-5070\" title=\"\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_max_kopp_1958f925d5.png 280w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_max_kopp_1958f925d5-150x150.png 150w\" sizes=\"(max-width: 280px) 100vw, 280px\" \/><\/figure>\n\n\n\n<p><em>\u00ab Il doit former une unit\u00e9, en apparence et en bouche, ainsi qu&#8217;une harmonie entre le distillat, la masse \u00e0 fourrer et le chocolat. \u00bb<\/em><\/p>\n\n\n\n<p>Max Kopp, pr\u00e9sident de DistiSuisse, enseignant- conseiller avec licence sensorique du vin.<a><\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"280\" height=\"280\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_ilona_faessler_6c9599a699.png\" alt=\"\" class=\"wp-image-5069\" title=\"\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_ilona_faessler_6c9599a699.png 280w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_ilona_faessler_6c9599a699-150x150.png 150w\" sizes=\"(max-width: 280px) 100vw, 280px\" \/><\/figure>\n\n\n\n<p><em>\u00ab Le fruit sauvage ne doit pas \u00eatre domin\u00e9 par le chocolat. En bouche, ils doivent fusionner en beaut\u00e9. Il doit y avoir une harmonie entre le distillat de fruits sauvages et le chocolat. \u00bb<\/em><\/p>\n\n\n\n<p>Ilona F\u00e4ssler, responsable de la production Kidschi et sommeli\u00e8re de spiritueux.<a><\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"280\" height=\"280\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_silvan_hotz_25d0fe319e.png\" alt=\"\" class=\"wp-image-5068\" title=\"\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_silvan_hotz_25d0fe319e.png 280w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_silvan_hotz_25d0fe319e-150x150.png 150w\" sizes=\"(max-width: 280px) 100vw, 280px\" \/><\/figure>\n\n\n\n<p><em>\u00ab&nbsp;Il faut une symbiose \u00e9quilibr\u00e9e entre le chocolat et l&#8217;ar\u00f4me du distillat. S&#8217;il s&#8217;agit d&#8217;un pralin\u00e9 au distillat de fruits sauvages, le fruit doit \u00eatre perceptible et pas uniquement l&#8217;eau-de-vie. \u00bb<\/em><\/p>\n\n\n\n<p>Silvan Hotz, pr\u00e9sident de l&#8217;Association suisse des patrons boulangers-confiseurs<a><\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"280\" height=\"280\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_sonja_petignat_757a1aa2a9.png\" alt=\"\" class=\"wp-image-5067\" title=\"\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_sonja_petignat_757a1aa2a9.png 280w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_sonja_petignat_757a1aa2a9-150x150.png 150w\" sizes=\"(max-width: 280px) 100vw, 280px\" \/><\/figure>\n\n\n\n<p><em>\u00ab \u2026 &nbsp;Lorsque j&#8217;ai envie de savourer un autre pralin\u00e9 de ce type et que je me dis : \u00ab&nbsp;Ouah, j&#8217;en prends encore un !&nbsp;\u00bb Je d\u00e9sire en outre des pralin\u00e9s qui ne soient pas domin\u00e9s par le chocolat, mais o\u00f9 l&#8217;on sent le fruit. \u00bb<\/em><\/p>\n\n\n\n<p>Sonia Petignat, ing\u00e9nieure agroalimentaire EPFZ et responsable du jury chez DistiSuisse<a><\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"280\" height=\"280\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_juliana_thoeny_5f98843871.png\" alt=\"\" class=\"wp-image-5066\" title=\"\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_juliana_thoeny_5f98843871.png 280w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_juliana_thoeny_5f98843871-150x150.png 150w\" sizes=\"(max-width: 280px) 100vw, 280px\" \/><\/figure>\n\n\n\n<p><em>\u00ab&nbsp;Le fruit sauvage doit \u00eatre au premier plan. Il doit contenir diff\u00e9rents composants qui forment un ensemble harmonieux. C&#8217;est cool quand il n&#8217;y a pas seulement une masse, mais aussi du croustillant comme dans l&#8217;un des pralin\u00e9s du concours&nbsp;; c&#8217;est un coup de fouet cool !&nbsp;\u00bb<\/em><\/p>\n\n\n\n<p>Juliana Th\u00f6ny, championne suisse de p\u00e2tisserie-confiserie 2020 et participante aux WorldSkills 2022<a><\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"280\" height=\"280\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_rahel_waeber_f869f92f5f.png\" alt=\"\" class=\"wp-image-5065\" title=\"\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_rahel_waeber_f869f92f5f.png 280w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_rahel_waeber_f869f92f5f-150x150.png 150w\" sizes=\"(max-width: 280px) 100vw, 280px\" \/><\/figure>\n\n\n\n<p><em>\u00ab La premi\u00e8re image que je me fais du pralin\u00e9 doit \u00eatre juste. C&#8217;est cool quand il y a une interaction entre l&#8217;ext\u00e9rieur et l&#8217;int\u00e9rieur : \u00e9l\u00e9gant, travaill\u00e9 avec pr\u00e9cision, bien tremp\u00e9. Le pralin\u00e9 le plus \u00e9labor\u00e9 n&#8217;est pas toujours le plus optimal. La couverture ne doit pas \u00e9clipser le distillat. Le rapport entre la ganache, la couverture et le distillat doit \u00eatre harmonieux. \u00bb<\/em><\/p>\n\n\n\n<p>Rahel Weber, championne suisse de p\u00e2tisserie-confiserie 2018 et participante aux WorldSkills 2019<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le gagnant du concours Pralin\u00e9 aux fruits sauvages est connu : il s&#8217;agit de Markus Waser de la confiserie Speck \u00e0 Zoug. Sa coll\u00e8gue Ursula Schmid et Ivo Jud, de la confiserie Honold \u00e0 K\u00fcsnacht (ZH) sont aussi mont\u00e9s sur le podium. Des\u00a0photos vous trouverez dans la galerie&#8230;\u00bb La d\u00e9cision du jury compos\u00e9 de sept personnes a \u00e9t\u00e9 tr\u00e8s serr\u00e9e. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5072,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43,46],"tags":[],"class_list":["post-7413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concours","category-evenement"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>La victoire gr\u00e2ce \u00e0 une raret\u00e9 | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-victoire-grace-a-une-rarete\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La victoire gr\u00e2ce \u00e0 une raret\u00e9\" \/>\n<meta property=\"og:description\" content=\"Le gagnant du concours Pralin\u00e9 aux fruits sauvages est connu : il s&#8217;agit de Markus Waser de la confiserie Speck \u00e0 Zoug. Sa coll\u00e8gue Ursula Schmid et Ivo Jud, de la confiserie Honold \u00e0 K\u00fcsnacht (ZH) sont aussi mont\u00e9s sur le podium. Des\u00a0photos vous trouverez dans la galerie&#8230;\u00bb La d\u00e9cision du jury compos\u00e9 de sept personnes a \u00e9t\u00e9 tr\u00e8s serr\u00e9e. 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