PastryRevolution #20
PastryRevolution #20
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36,50 €
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36,50 €
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Descripción
Descripción
180 pages
60 preparations
350 processes
BAKERY
Sweet creations from the world's best pastry chefs
Thomas Alphonsine (Chocolate Academy France)
- Fraisier.
- Lemon and gianduja tart.
- Blackcurrant tart.
- Orange cake.
Josep Maria Rodríguez (La Pastisseria)
- Floral.
- 4th anniversary cake.
- Green apple.
- Individual yogurt and cherry.
- Summer single.
Diego Lozano (Diego Lozano Confeitaria School)
- Lemon.
- Yellow.
- Is it a banana?
- Cocoa and coconut surprise.
Natalie Eng (Singapore)
- Conical coconut.
- Floral mille-feuille.
- Caramel and pear coral.
- Coffee bean.
In memoriam. Mey Hofmann (Barcelona)
- Fig Crustifondant.
- Fondant and rhubarb with raspberry sorbet.
- Apple, coconut, peach and lychees.
SWEET KITCHEN
A tour of the most influential restaurants
Jesús Escalera & Fernanda Covarrubias (La Postrería)
- Tradition.
- Peach Melba.
- Red mille-feuille.
- Leaves.
- Caramelized banana and licorice lace taco.
- Wind.
- Apple green.
- Nougat and foie gras macaron.
Fernando Arellano (Zaranda)
- Sweet Burrata.
- Son Claret Lemon.
- Son Claret Honey Dish.
- Four seasons of the Mallorcan almond.
Roc Suñé (Massana)
- Fried egg.
- Cylinder of crema catalana.
- Coconut, banana guacamole and piña colada.
- Yuzu tzatziki.
- Mini Babybel.
Miquel Antoja (Sant Pau)
- Nihon Buyo.
- Merengue.
- Rock and Roll.
- Ferafoc.
- White.
Fernando Sáenz & Angelines González (Grate Workshop)
- Frozen Conversations 2016.
- Contemporary tradition.
BAKERY
Bread as a cultural tool
Forns Enrich
- Gran Reserva Bread.
- Wholemeal spelt bread.
- “Coca bread”.
- Musician Mold.
- Spelt cookies.
Jesús Sánchez (J. Sánchez Artisan Bakers)
- Cententrigo.
- Italian bread.
- Malt bread.
- Apple tart.
- Custard cake.
- Honey pineapple.
Forn Bertran
- Bertran Bar.
- Xusco.
- Almond.
- Ensaimada.
John Torres (La Panotheca)
- French bread.
- Chapatitas.
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