Complete Pastry Formulation Course (eBook)

In this book, its author, a veteran pastry and baking teacher at his SAPER Center, presents formulas for simple and puff pastry, puff pastry, cream puffs, sponge cakes, muffins and cakes, cut and piped pastries, marzipan and almond pastries, nougat, creams and pastry creams, butters and cooked truffles, meringues and creams.

All of them explained in percentages and with the precise variations to obtain other complementary preparations, including dietary ones.

A necessary book to understand the basic and essential concepts of pastry formulation, presented in a very clear and didactic way, through explanatory graphics and diagrams.