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PastryRevolution #3
PastryRevolution #3
Regular price
36,50 €
Sale price
36,50 €
Regular price
Tax included.
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Descripción
Descripción
180 pages
21x24 cm
Abraham Balaguer.
- The best croissant in Spain.
- Butter croissant.
- Butter croissant with milk.
- Butter croissant with caramel and apple.
- Butter croissant with vanilla and roses.
- Butter croissant with orange and chocolate.
- Coca de San Juan croissant.
- Mojito Croissant.
Pierre Hermé.
- Coffee cake.
- Choux Café.
Fran Segura.
Josep Maria Ribé.
Mickaël Besse.
Juanjo Padilla.
Nicolás Serrano.
Jesus Machi. San Bartolomé Oven.
- Pumpkin bread.
- San Bartolomé sourdough bread.
- Tea bread.
Antonio Cepas. Benipan.
- Wheat, rye and seed mold.
- Fougasse of black olives, thyme and olive oil.
- Tomato fougasse, oregano, olive oil.
Study on acorn bread.
Paco Pérez. Miramar.
- Thai coconut.
- Rocks.
- Açaí.
- Flowers.
- Tarantino.
Rafa Delgado.
- PãstryRevolution, kumat-chocolate-almond.
- Bellini, cava and peach.
- Citrus, sorbet-bacon-drunken.
- Irish coffee, coffee-Irish whiskey-cream.
- Kalustyan's.
- Grid.
- Cherry ravioli, minty lemon cream and elderberry granita.
- Taco, coconut-grapefruit-muscovado.
Begoña Rodrigo.
- Chocolate, roasted apricot cream, Lapsang Souchong tea ice cream and pepper.
- Yogurt sponge with fruit, basil and mint.
Fernando Sáenz.
- Basil chilled garlic soup for "potato" dressing.
- Sweet/sour gooseberry cream.
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- Rest of the world: 8 - 9 days (subject to customs clearance times).
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