Ausiàs Signes #PR57 (ebook)

Name: Ausiàs Signes #PR57 (ebook)
Brand: Montagud
SKU: RPR57D
Price: 42.00 EUR
Availability: InStock

42,00 €

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Descripción

57 unpublished creations
More than 250 processes
21 x 24 cm
180 pages
Printing: offset

This 57th edition of PastryRevolution details the vision of young pastry chef Ausiàs Signes (27, Valencia). The head pastry chef at Tatau restaurant (1 Michelin star, Huesca) and Madrid Fusión 2022 Revelation Pastry Chef has cemented his name among the great professionals in this country. He reveals why in this edition and unveils all his sweet secrets in detail. Ausiàs Signes grew up in his grandparents' restaurant, El Romeral, located in his hometown (Barx, Valencia). The hospitality blood ran in his veins, so at 20, he decided to begin his culinary studies. He started his career at the 2 Estaciones restaurant, from where he enrolled in the 'High Cuisine Promise Award' organized by Le Cordon Bleu. The result was not negative, as by winning second place, he obtained a scholarship to study pastry at that school in Madrid. After this, he worked in pastry shops in the capital such as La Hojaldrería and Moulin Chocolat, and also at the Saddle restaurant as head of the pastry section. Finally, Ausiàs, knowledgeable in both worlds (savory and sweet), ended up settling in Huesca to become Tatau's pastry chef, where he continues to give free rein to his creativity today.

The chef and owner of the restaurant, Tonino Valiente, along with his life partner and front-of-house manager, Arantxa Sáinz, have known how to give Ausiàs his place. He develops his pastry in a very personal way and without barriers. Throughout the 180 pages of this monograph on Tatau's sweet world, a total of 196 processes are detailed. The 42 creations presented are classified into seven categories: iced fruits and vegetables, pre-desserts, desserts, petits fours, classic pastry, pastry techniques applied to the savory universe, and breads. Ausiàs presents everything from desserts such as 'Pear, yeast and bergamot' and 'Pistachio Soufflé' to fermented doughs such as 'Pumpkin Kouglof' and 'Rum Baba'. The tour also includes small bites such as 'salted caramel truffle' and 'mini roscón with burnt cream', and even seven types of bread made in the restaurant.

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Ausiàs Signes #PR57 (ebook)