PastryRevolution 38 #PuffPastry #Doughs (eBook)

PUFF PASTRY

- PUFF PASTRY: ingredients; butter block and dough; turns; formulation; production phases; types of puff pastry; puff pastry defects.

- SHEET DOUGHS: Phyllo dough; strudel.

- Millefeuille. Serge Aymami. Rustic. Binissalem, Mallorca.

- Fruit band. Toni Vera. Canal. Barcelona.

- Spice arlettes. Pierre Hermé. Pierre Hermé Paris. Paris, France.

- Best artisan butter croissant in Spain with chocolate. Toni Vera. Canal. Barcelona.

- Schnecken. Alejandro Montes. Mamá Framboise. Madrid.

- Burnt cream ‘Ensaïmada’. Serge Aymami. Rustic. Binissalem, Mallorca.

- Mini strudel. José Montero. Pastry and bakery consultant and trainer. Spain.

- Chocolate éclair. Fabrizio Fiorani. Consultant and Pastry chef for BVLGARI. Tokyo, Japan.

BAKERY

- Panaderos Artesanos J. Sánchez, artisan bakers; Osman Darío Echevarry Marín & José Antonio Mena Peña; Spelt muffins; Chocolate and candied orange muffins; Muffins with 55% cocoa Belgian chocolate chips; Doughnuts; Celtic bread; Old bread.

- 6 cookies 6; Oat and chocolate cookies. Mario Tortosa Trepat. Forn Europa. Barcelona; Pilaras chocolate and oat flake cookies. Carlos Sesplugues. Horno de leña Sesplugues - Panaderías Julia. Alcampell; Rice flour and chocolate cookies. Aroa Benavente. Armilla (Granada); Chocolate alfajores. Oil cookies. Esteban Silva. La Mar Dolça. Pollença (Mallorca); Perrunillas. Tony Valls. Escuela de Panadería del Gremio de Panaderos de Barcelona.