La Pastisseria #PR55

Josep Maria Rodríguez – who became World Pastry Champion in 2011 – opened his shop the following year at 228 Aragón Street in Barcelona. The Pastisseria quickly put Barcelona on the world's sweet map, becoming one of the quintessential temples of pastry. Ana Jarquin , a pastry chef by profession and Josep Maria's wife, joined the business, taking charge of managing both shops (in 2014, she opened the second one at 166 Via Augusta). Together, they created an impressive display case of sweets featuring up to 18 varieties of individual pastries, 6 types of tarts, 3 cakes, 12 types of pastries, and 5 flavors of cookies. All these creations are available to take away or to enjoy in the shops, as both have a café area where you can pair them with a coffee, tea, or a glass of cava. To mark their 10th anniversary, we delve into the foundations and applications of their pastry-making with Josep Maria Rodríguez and Ana Jarquin. This edition showcases the philosophy of these two masterminds and their unique vision of the world of sweets. It features no fewer than 43 creations and over 160 preparations. These latter have been grouped and classified into 11 categories to create a comprehensive foundational pastry formula that, in turn, allows us to craft high-level sweet creations with optimal results. The division is as follows:

• Bathrooms, glazes and paints

• Cakes

• Compotes and jellies

• Creams and creamy foods

• Crispy, sablés and streusels

• Chocolate decorations

• Preparations with sugar

• Shirted men

• Ganaches

• Giandujas and pralines

• Mousses

In this edition we also present 2 reports, preferably featuring pastry preparations.

A very booming bakery in Madrid, Madreamiga (owned by Begoña San Pedro), and some formidable and original pieces by Rafael Charquero , who is the director of a large bakery-pastry shop in Doha, Qatar.

Mother friend:

• Cinnamon roll

• My strawberry cake

• Mini rice cake

• Gianduja palm tree

• Pan pistola (typical Madrid style)

• Regañá

Rafael Charquero:

• Strawberry and rose puff pastry brioche

• Maritozzo (Cub-shaped puff pastry)

• Tropezaine cream tart

• Flaky brioche with almond cream and tonka bean