PastryRevolution #18
PastryRevolution #18
Regular price
36,50 €
Sale price
36,50 €
Regular price
Tax included.
Descripción
Descripción
180 pages
20x24 cm
SWEET KITCHEN
Ronny Emborg & Mallory Cayon (Atera). United States.
- Peach and rose.
- Licorice, yogurt and blueberries.
- Black garlic flodeboller.
- Pine, hawthorn and milk.
Enrico Crippa (Piazza Duomo). Italy.
- Licorice.
- Fruit and vegetable soup.
- Panna Cotta Matisse.
- Apple pie.
- Chocolate bun.
- Cottage cheese tart.
Gerard Villaret. Netherlands.
- Apple: yogurt, gin and celery.
- Deconstructed nougat.
- Basil: Coffee, Jivara, caramel.
Carme Ruscalleda & Miquel Antoja (Sant Pau). Spain.
- Giant chocolate wafer.
- Blue.
- Beige.
Fernando Sáenz (Grate Workshop). Spain.
- Stabilizers and emulsifiers.
- Frozen honey rock.
- Airy blueberry texture.
BAKERY
Borja Gracia (Panda by Hattori Hanzo). Spain.
- Fuji.
- Hanami dango.
- Sakura dorayaki.
- Matcha roll.
Cédric Grolet (Le Meurice)
- Pineapple, avocado and coconut.
- Saint Honoré.
Emmanuele Forcone (Zucchero Artistico Academy). Italy.
- Exotic Passion.
- Mont Blanc Revisited.
- Yogurt and strawberries.
Andrea Reiss (Bibelot)
- Coco and Kalingo.
- Blueberry cheesecake.
- Lychee, raspberry and coconut.
- Cashew, coriander and ginger bonbon.
Miquel Coulibaly (Mr. Brown). Spain.
- Prototype 1.
- Prototype 2.
- Prototype 3.
- Prototype 4.
Gabi & Jakob Bär (Leckerbaer). Denmark.
- Milk.
- Blackcurrant and salted caramel.
- Meringue with passion fruit.
- Raspberry cookies.
- Lemon and white chocolate.
- Speculoos with chocolate and hazelnut ganache.
BAKERY
Rafael Charquero (Sweet Liceo). Spain.
- Classical Colomba.
- Chocolate and gianduja colomba.
Jordi Morera (L'Espiga d'Or). Spain.
- Stripping Rye.
- Dark Rie Bread.
- Wholemeal rye bread.
Toni Valls (Escola de Forners de Barcelona). Spain.
- My vision of the bakery.
- Coca de “llardons”.
- Brioche de “llardons”.
- 100% Buckwheat Gluten Free Bread.
- Organic bread from the “Priorat” region.
Georgina Crespo (Fleca Balmes). Spain.
- Rye bread, wholemeal spelt and stone-ground wheat.
- Olive bread.
Begoña San Pedro & Marta Valcuende (La Miguiña). Spain.
- 100% Rye Bread.
- Levain bannetone.
- Marble bread.
Miguel Ángel Sahuquillo (Sahuquillo Bakery). Spain.
- Bread of the cross.
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