{"product_id":"pastryrevolution-38-hojaldre-masas","title":"PastryRevolution #38 Puff Pastry and Doughs","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e38 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e342 photos\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e65 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e10 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e32,737 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003ePUFF PASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PUFF PASTRY\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PUFF PASTRY: ingredients; dough and pastry; folds; formulation; preparation phases; types of puff pastry; defects in puff pastry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - FERMENTED PUFF PASTRY: Factors that influence fermented puff pastry; preparation phases; Types of fermented puff pastry.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - SHEET PASTRY: Phyllo dough; strudel.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - BLANKED DOUGHS: doughs for crusting; choux pastry\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eCREATIONS\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mille-feuille. Serge Aymami. Rustic. Binissalem, Mallorca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Coffee mille-feuille. Jordi Roca. El Celler de Can Roca. Girona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Fruit band. Toni Vera. Canal. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flaky waffle with grilled chicory. Régis Marcon. Restaurant Régis \u0026amp; Jacques Marcon.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Spice arlettes. Pierre Herme. Pierre Hermé Paris. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cream crown. Toni Vera. Canal. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Best artisan butter croissant in Spain with chocolate. Toni Vera. Canal. Barcelona.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kouign-amann. Pierre Herme. Pierre Hermé Paris. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Schnecken. Alejandro Montes. Mama Framboise. Madrid.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Flaky brioche with Piedmont hazelnuts and sea buckthorn; Flaky brioche with toasted pecans and maple syrup; Danish bun with cranberry and Valencia almond, fennel pollen and sorrel flower. Daniel Lindeberg. Lindeberg Bageri \u0026amp; Konditori. Saltsjö-boo, Sweden.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 'Ensaïmada' of burnt cream. Serge Aymami. Rustic. Binissalem, Mallorca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pear 'bundles' and milk chocolate cream, white cheese sorbet flavored with Sichuan pepper. Frédéric Bau. Valrhona Ambassador. France.\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Mini strudel. José Montero. Pastry and bread consultant and trainer. Spain.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Williams pear and vanilla Paris-Brest. José Manuel Marcos. Crispy Emotional Pastry. Redován, Alicante.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate Éclair. Fabrizio Fiorani. Consultant and Pastry Chef for BVLGARI. Tokyo, Japan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Panem, a successful bakery... of five brothers: Bicolor puff pastry bread with pistachio marzipan, griottines and chocolate; Baguette Respectus panis; Brie bread; 100% wholemeal rye bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Artisan Bakers J. Sánchez, artisan bakers; Osman Darío Echevarry Marín \u0026amp; José Antonio Mena Peña; Spelt muffins; Chocolate and candied orange muffins; Belgian chocolate chip muffins (55% cocoa); Berliners; Celtic bread; Stale bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carmen Gourmet. New creations of breads and sweets; Carmen Marín, Natalia Patti \u0026amp; Cristobal Castillo; Spelt, corn and turmeric bread; Aranda cake; German bread; Rye and spelt bread; Brownie-coulant\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- 6 cookies; Oatmeal and chocolate cookies. Mario Tortosa Trepat. Forn Europa. Barcelona; Pilaras chocolate and oat flake cookies. Carlos Sesplugues. Sesplugues Wood-Fired Oven - Julia Bakeries. Alcampell; Rice flour and chocolate cookies. Aroa Benavente. Armilla (Granada); Chocolate alfajores. D'oli cookies. Esteban Silva. La Mar Dolça. Pollença (Mallorca); Perrunillas. Tony Valls. Bakery School of the Barcelona Bakers' Guild.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210588299596,"sku":"RPR38","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY38.png?v=1778001416","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-38-hojaldre-masas","provider":"Montagud","version":"1.0","type":"link"}