The European qualifying round of the Coupe du Monde de la Pâtisserie, known as the European Pastry Cup, will take place on January 21 and 22, 2024 at Sirha Europain. Seven countries (Belgium, Denmark, France, Italy, Sweden, Switzerland, and the United Kingdom) will have five and a half hours to present three frozen desserts, three Paris-Brest, eight restaurant desserts, a sugar artistic piece, a chocolate artistic piece, as well as a buffet. The three teams that reach the podium will have direct access to the grand final of the Coupe du Monde de la Pâtisserie, to be held in Sirha Lyon in January 2025.

In this edition, the candidates will face a new challenge: giving a twist to a French pastry classic such as the Paris-Brest. Made without molds or freezing, it will allow the jury to evaluate the technical skills of each team. Furthermore, as an extra level of difficulty, the pâte à choux will be made in a ventilated oven. In this case, the capacity for innovation will be valued using new flavors, techniques, and creams to obtain unusual textures.

There will also be a change in one of the usual tests, the chocolate restaurant dessert, with two different textures and two different temperatures that are tasted immediately. This year it should include a Valrhona chocolate hot soufflé, so countries will have the opportunity to show finesse, concentration, and emotion.

The continental qualifiers of America, Asia-Pacific, and Africa for the Coupe du Monde de la Pâtisserie will also be held in 2024.