Pastry chef AUSIÀS SIGNES

Name: Pastry chef AUSIÀS SIGNES
Brand: Librería Gastronómica
Price: 36.50 EUR
Availability: InStock

36,50 €

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Descripción

57 unpublished creations

More than 250 processes

21 x 24 cm

180 pages

Printing: offset

In this 57th edition of PastryRevolution, we explore the vision of young pastry chef Ausiàs Signes (27 years old, Valencia). The head pastry chef of Tatau restaurant (1 Michelin star, Huesca) and Revelation Pastry Chef of Madrid Fusion 2022 has established himself among the top professionals in Spain. He reveals why in this edition and shares all his sweet secrets. Ausiàs Signes grew up in his grandparents' restaurant, El Romeral, located in his hometown of Barx, Valencia. With hospitality in his blood, at the age of 20 he decided to begin his culinary studies. He started his career at the restaurant 2 Estaciones, from where he entered the 'Promising Talents of Haute Cuisine Award' organized by Le Cordon Bleu. The result was positive; by winning second place, he received a scholarship to study pastry at the prestigious Madrid school. After that, he worked in pastry shops in the capital such as Hojaldrería and Moulin Chocolat, and also at the Saddle restaurant as head of the pastry section. Finally, Ausiàs, knowledgeable in both the savory and sweet worlds, ended up settling in Huesca to become the pastry chef at Tatau, where he continues to unleash his creativity to this day.

Chef and restaurant owner Tonino Valiente, along with his partner and dining room manager, Arantxa Sáinz, have given Ausiàs his due. He develops his pastry skills in a highly personal and unconventional way. Throughout the 180 pages of this monograph on the sweet world of Tatau, a total of 196 processes are detailed. The 42 creations presented are classified into seven categories: frozen fruits and vegetables, pre-desserts, desserts, petits fours, classic pastries, pastry techniques applied to savory dishes, and breads. Ausiàs presents everything from desserts like '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 the 'salted caramel truffle' and the 'mini ring-shaped cake with burnt cream', and even seven breads made in the restaurant.

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Pastry chef AUSIÀS SIGNES