Petit Fours Or Pralines
Petit Fours Or Pralines
OBJECTIVE
Participants are required to present SIX varieties of Petit Fours and/or Pralines showcasing creativity, technical expertise, flavor balance, texture contrast and modern presentation. Entries should demonstrate professional pastry and confectionery skills while being suitable for commercial and hospitality service.
ELIGIBILITY
The competition is open to participants in the following divisions:
Professional Category : Professional pastry chefs, bakers and culinary professionals employed in hotels, restaurants, cafés, bakeries, pastry shops, catering companies, cruise lines and other food service establishments.
Student Category : Students currently enrolled in culinary, pastry, bakery, hospitality or hotel management institutions, colleges, universities or vocational training schools.
Open Category
- Home bakers
- Hobby bakers and confectionery enthusiasts
- Freelance bakers and cake artists
- Entrepreneurs and start-up food business owners
- Beginners and aspiring pastry professionals
- Individuals who do not fall under the Professional or Student categories
Minimum age: 18 years
COMPETITION FORMAT
Individual participation only.
Each participant must present:
- Six varieties of Petit Fours and/or Pralines
- Six pieces of each variety
- A total of 36 pieces
- Each piece should weight between 12g and 15g.
- Pieces must be suitable for professional service.
- Out of the 6 pieces of each variety, 4 pieces (24 pieces in total) must be displayed separately for tasting by the judges.
DATE AND TIME ALLOCATION
This will be announced, and each participant will be informed by the end of September.
The competition will be held either on 8th or 9th October 2026 at NSIC.
Set-up, Assembly & Plating Time: 45 mins
INGREDIENTS & EQUIPMENT
- All ingredients (If we secure any ingredient sponsors, we will inform you of any requirements regarding the use of their products in your pieces)
- Tools and utensils
- Decorative elements and presentation materials
- Printed recipes for all entries
Provided On-Site:
- Display table
- Table space allocation: 100 cm × 50 cm
- Shared access to: Oven, Refrigerator and Induction stove
PREPARATION RULES
- Components may be prepared in advance.
- Final assembly and presentation must be completed according to the competition schedule.
- Recipes for all Petit Fours and/or Pralines must be displayed alongside the presentation.
- Any showpiece presented to enhance the overall display and presentation will be considered during judging.
PRESENTATION REQUIREMENTS
- A practical, modern and professional presentation is required.
- Entries should demonstrate harmony between flavor, texture and visual appeal.
- Presentation should reflect current industry standards and professional pastry or chocolate work.
- The display should maximise the allotted table space while maintaining elegance and functionality.
HYGIENE & UNIFORM
- Chef jacket
- Apron
- Chef hat
- Closed safety shoes
- Gloves when handling ready-to-eat items
- Participants failing to adhere to food safety and hygiene standards may be penalized or disqualified.
Judging Criteria - Points
- Presentation – 20 Points
- Innovation – 10 Points
- Composition (Elements) – 20 Points
- Correct Professional Preparation – 10 Points
- Texture – 10 Points
- Taste – 30 Points
- Total – 100 Points
PRIZES & RECOGNITION
- 1st, 2nd and 3rd Place Winner : Trophy + Certificate + Cash Prize + Gift Hamper
- All Participants: Medal + Certificate of Participation
IMPORTANT NOTES
- Recipes must be displayed at the competition table during judging.
- Judges’ decisions will be final and binding.
- Participants are responsible for the safety and security of their own ingredients, tools and equipment.
- Participants are not allowed to display their college name, company name, or any identity details during the competition.
- Any violation of competition rules may result in penalties or disqualification.