Éclat fière from Hyogo Wins the 18th Sweets Koshien Championship

Éclat fière of Hyogo Reigns Supreme at the 18th Sweets Koshien

On September 15, the grand finals of the 18th Sweets Koshien, hosted by Sankei Shimbun and supported by Kai Corporation, took place at the Japan Pastry School in Setagaya, Tokyo. The culinary team from the育成調理師専門学校高等課程 (Culinary Training School High Course) in Hyogo, known as Éclat fière, emerged victorious, earning the prestigious Minister of Education Award.

This year’s competition centered around the theme of “wedding cakes,” encouraging high school students to conjure up original recipes that embody the spirit of weddings, a celebration of love and joy. With no specified ingredients, the participants were free to let their creativity run wild. After rigorous eliminations across the eastern and western blocks of the competition, six schools advanced to the finals.

Éclat fière captivated judges with their beautifully crafted wedding cake named Gratibelle. This delectable masterpiece was primarily made of croquembouche, showcasing artistic sugar work that featured a bride and groom, and a heart-shaped plaque. Through their cake, the team conveyed themes of gratitude and happiness, perfectly fitting for a wedding celebration.

The runner-up was plaisir from Noda Kamata Gakuen High School in Chiba, while astrantia from Kamimura Gakuen High School in Kagoshima secured third place. Several special awards were given, including the Kai Corporation Award awarded to plaisir, the Peko-chan Award (Fujiya Co.) to Éclat fière, the Tully's Award (Tully's Coffee Japan) to Noda Kamata Gakuen's CHAINON, and the Pasteurizer Award (Dover Alcohol Foundation) to Iizuka High School from Fukuoka, recognized for arc-en-ciel.

The champions from Éclat fière were rewarded with a training trip to Tahiti, courtesy of Air Tahiti Nui, while the team awarded the Kai Corporation Award will have the chance to collaborate on a recipe that will be offered at the KITCHEN STAGE restaurant located in Isetan Shinjuku's basement level.

Teams receiving the Peko-chan and Tully’s awards will have opportunities to develop collaborative products with their respective companies, which are expected to be launched across Japan. The Pasteurizer Award's recipient team will be invited to present their winning work at the upcoming 32nd Luxardo Gran Premio confectionery competition. Additionally, all students in the department will receive a set of alcohol sanitizing spray and portable empty bottles, enhancing their culinary hygiene practices.

The final showdown featured special judges including Chef Toshihiko Yoroizuka and Chef Noriyuki Nagai, alongside advisor Yukiko Omori, who oversaw the judging process. For those interested in reliving the excitement, highlights from the competition are available on the official Sweets Koshien YouTube channel: Official YouTube.

The Sweets Koshien continues to encourage and inspire the next generation of pastry chefs, showcasing the incredible talent and creativity of young individuals dedicated to the sweet art of confectionery.