L'ATELIER. Eric Ortuño, the essence of pastry #PR67ATELIER

Name: L'ATELIER. Eric Ortuño, the essence of pastry #PR67ATELIER
Brand: Librería Gastronómica
SKU: RPR67
Price: 36.50 EUR
Availability: InStock

36,50 €

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Descripción

Release: June 2024.

Synopsis: Eric Ortuño or the essence of pastry making. Throughout the pages of this notebook about the sweet world of L'Atelier Creations that explore every corner of his universe are detailed. The recipes are divided into seven categories : pastries, savory brunch options, cakes and individual pastries, traditional holiday desserts, ice cream, cookies, and chocolates. They range from the iconic cone-croissant (with six different fillings) to the individual 'Fruit Box,' and include their full variety of panettone and Easter cakes. The complete sweet universe of L'Atelier is revealed in detail. Discover no less than 65 creations from one of the temples of pastry par excellence. Eric Ortuño and Ximena Pastor, recipients of numerous awards* in recent years, share their work, providing step-by-step photographed processes, cross-sections, and even sketches of the interior of the pastries. Don't miss your copy of this book from the renowned Barcelona pastry shop and school, distinguished with the Relais Desserts plaque.

*Best Creative Roscón of Catalonia (2023), Best Chocolate Easter Mona of Catalonia (2023), Best Artisan Chocolate Panettone of Spain (2022) and Best Creative Coca de San Juan of Spain (2020), among others.

Discover the full summary in ABOUT THE PRODUCT.

Dimensions: 21 x 24 cm.

Number of pages: 180.

Spanish.

Printing: Offset.

Creations: 65.

Soft cover

BAKERY

1. Mascarpone croissant cone

2. Lemon pie cone-croissant

3. Cone-croissant Reus

4. Mascarpone and raspberry croissant cone

5. Cocoa husk croissant cone

6. Vanilla, mango and passion fruit croissant cone

7. 'Cone'-amann

8. Cinnamon roll

9. Embossed Xuixo

BRUNCH

10. Brioche coulant with gorgonzola, sobrasada and slow-cooked egg

11. Churros tequeños

12. Potato, chive and cheddar bread with pastrami

13. Grilled ham and brie

14. Roll Benedict

15. Samosa

16. Ultra Crispy Wellington

CAKES

17. Angel cake

18. Calamansi

19. Charlotte

20. Devil food cake

21. The cactus

22. The fruit box

23. The raspberry

24. Cocoa pod

25. Moon cake

26. Opera

27. Baby pineapple

28. The lemon

29. Raspberry and Dulcey Log

30. Yule Log

31. Yaya María

FESTIVITIES

32. Balloon dog

33. Banksy

34. Chameleon

35. Coca de San Juan with cream and pine nuts

36. Coca Tatin

37. Colomba

38. Koons

39. Big Bad Wolf

40. Chocolate Panettone

41. Gold Panettone

42. The eggs

43. Tropettone

ICE CREAM

44. Reus ice cream cone

45. Apple and wasabi sorbet

46. Cocoa husk ice cream

47. Cocoa mucilage sorbet

48. Lemon sorbet

COOKIES AND CHOCOLATES

49. Salted caramel bonbon

50. Crunchy passion fruit bonbon

51. Ginger Rock and Dulcey

52. Apple and wasabi shortbread

53. Reus Biscuit

54. Sacher Cookie

55. Black Forest cookie

56. Wasabi, pea and matcha tea dragee

57. Hazelnut dragee

58. Almond dragee

59. Salted caramel bonbon

60. Rose and strawberry bonbon

61. Matcha tea bonbon

62. Passion fruit bonbon

63. Rum Bonbon

64. Raspberry bonbon

65. Hot chocolate

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THE TEACHERS' SIGNATURE.

Behind every page and every experience at Montagud lies the talent of the world's most influential chefs. We don't just edit content; we curate the technical and creative expertise of the figures who define today's culinary vanguard.

L'ATELIER. Eric Ortuño, the essence of pastry #PR67ATELIER