Egg: Creations and Studies #PR42

The egg still holds secrets, and PastryRevolution reveals them all.

The egg is essential in gastronomy in general and in the world of pastry in particular. Therefore, this new edition of PãstryRevolution focuses on the egg and its derivatives (egg products), detailing all their characteristics. It also offers parameters for determining their quality, practical advice on how to store and handle them, and defines their specific requirements for treating them with the utmost respect and thus preserving their organoleptic qualities. Likewise, it includes sweet preparations in which eggs are used, by renowned chefs and pastry chefs such as Eneko Atxa (Azurmendi ***), Mario Sandoval (Coque**), Cédric Grolet, Pierre Hermé, Frédéric Bau, Christophe Michalak, Claire Heitzler, Fernando Sáenz, and Gurkan Kilinc.

The highlight is 'La Colomba' or 'Pascual Dove', a pastry presented here by Tony Valls. It's similar to the panettone made in Italy for Easter and is gradually gaining popularity in Spain. Alongside it are two brioche recipes in the purest French style.

PAN.DELIRIO., owned by Javier Cacheteux (father and son with the same name), is currently the trendiest bakery in Madrid. It has received several awards (the most recent being 'Best Roscón de Reyes in the Community of Madrid') and was frequently featured on television reports last Christmas. Their perspective and commentary on the current state of bakeries and their future are very interesting. They present three classic recipes. One of them is 'Pan sopako', a special bread for bread soups.

A27 BAKERYHOUSE is located in Barcelona's old town, near La Boqueria market, and is run by David Hoyos. He is well-known in the industry for having managed production for major bakery chains and for his work in training. They offer four different products, most notably a very interesting scalded oat bread.

LA MADRUGADA is Javi Moreno's latest project in Murcia. He is well-known for being a key member of the Spanish bakery team Espigas and for his passionate dedication to training. The project features an interesting 'Murcian Bread', a rustic sourdough rye bread, and an original and extraordinary 'Hamburger Bun'.

In short, three reports and three more individual recipes, which make up one of the most important editions of PãstryRevolution in recent years.