The Taste of Pastry #PR36

The perfect flavor, explained like never before. This is a monograph dedicated to achieving gastronomic pleasure through taste, accompanied by a comprehensive analysis of the culinary techniques necessary to achieve it. Furthermore, other key factors in creating that perfect flavor, such as the interaction of the senses, are explained in a simple and educational way. All of this is exemplified by 12 recipes from chefs such as Jordi Roca, Ángel León, and Ana Lucía Jarquín, Revelation Pastry Chef of 2019. Additionally, PãstryRevolution presents two French bakers. The first is Serge Aymami, with his RUSTIC bakery in Mallorca. In addition to its breads, such as rye bread or the French 'Parisian' baguette, it offers several pastries suitable for the bakery, such as donuts or brownies (chocolate cake), or a sweet treat for vegans and those with celiac disease (Shortbread). The second is Arnaud Fernandez (without the accent), from the bakery that bears his name in the French town of Biarritz. His creations are typically French, such as the flaky spiced brioche or his stone-ground flour loaves. The bakery section is completed with a selection of eight breads and pastries, most with chocolate, nuts, and seeds, including a vegan "Pa cremat" (burnt bread).

WHAT IS FLAVOR

- The senses

- Culinary techniques

- The gastronomic pleasure

PARADIGMS OF FLAVOR

- Flowerbomb. Jordi Roca (El Celler de Can Roca).

- Mandarin in oil. Marcos Morán (Casa Gerardo).

- Green chromatism. Jordi Roca (El Celler de Can Roca).

- Digestive of apple, plankton, wasabi and fennel. Ángel León (Aponiente).

- Transparencies of pancetta with walnuts, smoked ganache and crispy pancetta tuiles. Frédéric Bau (Valrhona Ambassador).

- Carrot, mandarin, ginger. Pepe Solla (Casa Solla).

- Noble rots. Andoni Luis Aduriz (Mugaritz).

- Mont-Blanc Club. Frédéric Bau (Valrhona Ambassador).

- Macaron with sweet chili jam. María Fernanda Avendaño. (Vanilla. Macarons & High Pastry).

- Pacaya. Ana Lucía Jarquín (La Pastisseria).

- Coffee-Coffee. Ana Lucía Jarquín (La Pastisseria).

- Lemon-Basil. Josep Maria Rodríguez (La Pastisseria).

BAKERY AND FLAVOR

- Serge Aymami. María Cañizares. (Rustic). Creations: Galicia; 100% Rye; Parisian; Mallorca; Focaccia; Raw date and hazelnut brownie; Cinnamon, chestnut and olive oil shortbread; “Raw” lemon pie.

- Arnaud Fernandez. (Boulangerie Arnaud Fernandez). Creations: 'Pain de campagne'; 'Pain nutrition'; Flaky spice brioche; 'Pain Viennois Basque'.

- Andrés Jarque (Forn Bertrán). Creations: Spiral bread of white and dark chocolate with almond; Sandwich bread with T80 flour, chocolate and ginger.

- Xavi, Jordi and Toni Plana (Can Plana). Sourdough bread with chocolate and orange.

- Rafa Charquero (Pastry Chef). White chocolate, orange and cinnamon bread.

- Florindo Fierro (Bakery Consultant). Raisin and Walnut Bread.

- Marc Padró (Forn de Pa Padró). Wholemeal spelt bread with chocolate and hazelnuts.

- Tony Valls. (Bakery School of the Barcelona Bakers' Guild). Creations: Five-flour and multi-grain sandwich bread; Vegan burnt bread or 'pa cremat'.