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PastryRevolution #4

Name: PastryRevolution #4
Brand: Librería Gastronómica
SKU: RPR4
Price: 36.50 EUR
Availability: OutOfStock

36,50 €

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Out of stock

Descripción

180 pages

21x24 cm

SWEET KITCHEN

Albert Adrià. Tickets

- "Dessert is the memory."

- Mandarin tree.

- Chestnut cone.

- Carrot cupcake.

- Strawberry and 3 milks ice cream.

- Marshmallow worms.

- Raspberry Pavlova meringue and vanilla ice cream.

- Coffee and a cigar.

- Cheese Tickets.

Cristina García. Azurmendi

- Macaron, lemon cream and soft caramel.

- Yogurt and red fruit cloud.

- Cherries with Ivoire lemon.

Begoña Rodrigo. The Little Room

- Frozen nougat, caramelized nuts and gianduja cream.

- Childhood.

Carito Lourenço. Carolina returns

- Mille-feuille of quince and goat cheese with sesame.

- Carrot cannelloni with goat cheese cream and muscovado

Fernando Sáenz. Grate

- Nougat ice cream made with chicken broth and chamomile, accompanying a tapa of pickled partridge.

- Nougat ice cream with PX and orange juice.

BAKERY

Alejandra Hurtado.

- “Sweets offer the opportunity to take on challenges yet to be explored.”

- Peach and red berry macaron.

- Chocolate and red fruit cake.

- Individual cake of mandarin and blond chocolate.

- Chocolate and pear tart.

Josep Maria Rodríguez.

- PastryRevolution Trunk.

- Hazelnut nougat in textures.

- Coffee-Coffee Turrón.

- Turrón La Pastisseria.

- Raspberry-Cherry Nougat.

- Golden Nougat.

Daniel Alvarez.

- Chocolate-raspberry tart.

- Chocolate bars.

Frederic de Maeyer.

- Croc-noisette tart.

- Cupuaçu mousse cake, cassava cookie with coconut and coffee sago.

Edmundo Artega.

- Anoia.

BAKERY

Christmas Special.

- Xavier Barriga.

- Josep Pascual.

- José Montero.

- Francisco J. Vilchez.

Rafael Charquero

- Candied fruit panettone.

- Restaurant breads.

- Italian ciabatta.

- Taggiasca olive bread.

Daniel Díez. Don Pío's Bakery.

- King Cake.

- Galician bar.

- Butter bun.

- Croissant.

Painbio: École Internationale de Boulangerie.

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THE TEACHERS' SIGNATURE.

Behind every page and every experience at Montagud lies the talent of the world's most influential chefs. We don't just edit content; we curate the technical and creative expertise of the figures who define today's culinary vanguard.

PastryRevolution #4