{"id":41757,"date":"2024-04-17T10:18:17","date_gmt":"2024-04-17T08:18:17","guid":{"rendered":"https:\/\/www.sosa.cat\/sosa-ingredients-sponsor-de-la-sixieme-edition-du-prix-dulcypas-de-la-meilleure-pate-a-the-de-2024\/"},"modified":"2025-12-05T12:34:36","modified_gmt":"2025-12-05T11:34:36","slug":"pasta-te-dulcypass","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/fr\/pasta-te-dulcypass\/","title":{"rendered":"Sosa Ingredients : Sponsor de la sixi\u00e8me \u00e9dition du Prix Dulcypas de la Meilleure P\u00e2te \u00e0 Th\u00e9 de 2024"},"content":{"rendered":"\n
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Le vendredi 12 avril dernier, s’est tenue la sixi\u00e8me \u00e9dition du Prix Dulcypas de la Meilleure P\u00e2te \u00e0 Th\u00e9<\/mark><\/strong> Artisanale d’Espagne \u00e0 l’\u00c9cole de P\u00e2tisserie de la Guilde des Ma\u00eetres Confiseurs de Valence, o\u00f9 El Taller Artesanal Virginias de la ville catalane d’Agramunt, dirig\u00e9 par le chef Jordi Farr\u00e9s, a \u00e9t\u00e9 couronn\u00e9 vainqueur.<\/p>\n\n\n\n

Le vainqueur catalan a pr\u00e9sent\u00e9 une p\u00e2te \u00e0 th\u00e9<\/mark><\/strong> confectionn\u00e9e \u00e0 partir d’une base de biscuit l\u00e9ger au beurre, aux noisettes et \u00e0 la mandarine, s’imposant ainsi aux autres cr\u00e9ations pr\u00e9sent\u00e9es qui pr\u00e9tendaient \u00e0 la victoire, comme le sabl\u00e9 au caf\u00e9 avec un caramel au beurre sal\u00e9 banane et vanille de la P\u00e2tisserie Aixa de Puzol \u00e0 Valence, r\u00e9compens\u00e9e en deuxi\u00e8me position, et la palmerita au pralin\u00e9 et kumquat de la P\u00e2tisserie Dol\u00e7 de Sant Cugat del Vall\u00e9s \u00e0 Barcelone, qui s’est class\u00e9e troisi\u00e8me.<\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n

Le concours : Prix Dulcypas<\/h2>\n\n

Cr\u00e9\u00e9 en 2015, le concours du Prix Dulcypas de la Meilleure P\u00e2te \u00e0 Th\u00e9<\/strong><\/mark> Artisanale d’Espagne, dont Sosa Ingredients<\/strong> est le sponsor, invite toutes les p\u00e2tisseries du pays dans le but de d\u00e9couvrir la plus remarquable d’entre elles.<\/p>\n\n

Les p\u00e2tes \u00e0 th\u00e9<\/mark><\/strong> sont d\u00e9finies comme de petites douceurs caract\u00e9ristiques de la p\u00e2tisserie artisanale<\/mark><\/em>, qui accompagnent traditionnellement une tasse de th\u00e9 ou de caf\u00e9. Il existe de nombreuses options quant au type de p\u00e2te utilis\u00e9e, \u00e0 sa forme et \u00e0 sa pr\u00e9sentation, raison pour laquelle ce concours accueille toutes les diversit\u00e9s et pr\u00e9sentations possibles de ces d\u00e9lices p\u00e2tissiers.<\/p>\n\n

La comp\u00e9tition vise \u00e0 mettre en valeur un produit embl\u00e9matique et fondamental de la p\u00e2tisserie, \u00e0 savoir la p\u00e2te \u00e0 th\u00e9<\/mark><\/strong>, qui est souvent ignor\u00e9e dans les vitrines des boutiques les plus modernes du secteur. C’est pourquoi Dulcypas se fixe comme objectif de remettre ce produit au go\u00fbt du jour et de montrer sa polyvalence et son potentiel dans le monde de la gastronomie.<\/p>\n\n

Jury de luxe : Sandra Ornelas, chef de Valrhona Espagne<\/h3>\n\n

Le jury \u00e9tait compos\u00e9 d’\u00e9minents professionnels du secteur tels que Jaime Rodr\u00edguez, Rub\u00e9n \u00c1lvarez, Miquel Guarro, Agust\u00edn Pedregal, Pedro G. Coy, Daniel \u00c1lvarez et Sandra Ornelas<\/strong>, chef formatrice en p\u00e2tisserie chez Valrhona Espagne<\/strong>.<\/p>\n\n

Les sp\u00e9cialistes ont salu\u00e9 la qualit\u00e9 de l’\u00e9v\u00e9nement<\/strong>, qui a attir\u00e9 pr\u00e8s de 300 inscrits, ce qui a constitu\u00e9 un record pour le concours, qui n’avait jamais atteint un nombre aussi \u00e9lev\u00e9 de participants. En cons\u00e9quence, cette participation massive<\/strong> a permis d’attribuer des prix aux P\u00e2tes \u00e0 Th\u00e9 qui se sont le plus distingu\u00e9es dans chaque communaut\u00e9 autonome espagnole, avec un total de 14 r\u00e9compenses qui ont soulign\u00e9 l’excellence des p\u00e2tisseries dans chaque r\u00e9gion du pays : <\/p>\n\n

    \n
  • Andalousie<\/strong> – Domi V\u00e9lez Bakery de Lebrija<\/li>\n\n\n\n
  • Aragon<\/strong> – Pasteler\u00eda Tolosana de Almud\u00e9var<\/li>\n\n\n\n
  • Asturies<\/strong> – Cremela de Cangas de On\u00eds<\/li>\n\n\n\n
  • Cantabrie<\/strong> – Pasteler\u00eda La Antigua de Santander<\/li>\n\n\n\n
  • Castille-La Manche<\/strong> – Pasteler\u00eda \u00c9clair de Mora<\/li>\n\n\n\n
  • Castille et Le\u00f3n<\/strong> – Pasteler\u00eda Arranz de Pedrajas de San Esteban<\/li>\n\n\n\n
  • Catalogne<\/strong> – Taller Artesanal Virginias de Agramunt<\/li>\n\n\n\n
  • Communaut\u00e9 valencienne<\/strong> – Pasteler\u00eda Aixa de Puzol<\/li>\n\n\n\n
  • Estr\u00e9madure<\/strong> – Obrador Golimbeo de Los Santos de Maimona<\/li>\n\n\n\n
  • Galice<\/strong> – Pasteler\u00eda A Maquia de Culleredo<\/li>\n\n\n\n
  • Madrid<\/strong> – Viena Capellanes de Madrid<\/li>\n\n\n\n
  • Murcie<\/strong> – Los Postres de Natalia de Zarandona<\/li>\n\n\n\n
  • Navarre<\/strong> – Hojaldres Martina de Pamplona<\/li>\n\n\n\n
  • Pays basque<\/strong> – Pasteler\u00eda Gozatu de Durango<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Le vendredi 12 avril dernier, s’est tenue la sixi\u00e8me \u00e9dition du Prix Dulcypas de la Meilleure P\u00e2te \u00e0 Th\u00e9 Artisanale d’Espagne \u00e0 l’\u00c9cole de P\u00e2tisserie de la Guilde des Ma\u00eetres Confiseurs de Valence, o\u00f9 El Taller Artesanal Virginias de la ville catalane d’Agramunt, dirig\u00e9 par le chef Jordi Farr\u00e9s, a \u00e9t\u00e9 couronn\u00e9 vainqueur. Le vainqueur […]<\/p>\n","protected":false},"author":4,"featured_media":13852,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[614],"tags":[],"class_list":["post-41757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-fr"],"acf":[],"yoast_head":"\nSosa Ingredients : Sponsor de la sixi\u00e8me \u00e9dition du Prix Dulcypas de la Meilleure P\u00e2te \u00e0 Th\u00e9 de 2024 - Sosa<\/title>\n<meta name=\"description\" content=\"Le vendredi 12 avril dernier s'est tenue la sixi\u00e8me \u00e9dition du Prix Dulcypas de la Meilleure P\u00e2te \u00e0 Th\u00e9 Artisanale d'Espagne.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/fr\/pasta-te-dulcypass\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sosa Ingredients : Sponsor de la sixi\u00e8me \u00e9dition du Prix Dulcypas de la Meilleure P\u00e2te \u00e0 Th\u00e9 de 2024 - 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