PastryRevolution #9
PastryRevolution #9
Regular price
36,50 €
Sale price
36,50 €
Regular price
Tax included.
Descripción
Descripción
180 pages
21x24 cm
BAKERY
Josep Maria Rodríguez.
- PastryRevolution Glass.
- Vanilla and mango cut.
Thierry Mulhaupt.
- Orange cake.
- Apricot and butter tart.
- Plum and cinnamon streusel tart.
- Strawberry tart with arugula and vanilla olive oil.
Sergio Ortiz.
- Natural architecture. Vanilla specialty.
- Vanilla. Madagascar. Comoros. New Caledonia. Réunion.
Daniel Roos.
- Chocolate with licorice bubbles.
- Banana.
- Desert flower.
- Lemon cube.
- 'Triangular drama'.
Carito Lourenço.
- Banana, chocolate and hazelnut mille-feuille (Homage to PãstryRevolution).
- Almond bonbon.
- Mint cloud with chocolate cookie with a hint of salt.
Lluís Estrada.
- Signature churros.
- Basic recipe.
- Churro filled with raspberry cream.
- Churro & music.
- Churro filled with chocolate cream.
BAKERY
Georgina Crespo.
- Making bread with seawater.
- Poolish bars and seawater.
- Bread au levain with sea water.
Enrique García. Antonio Cepas.
- Acorn bread.
- Current formulas for a historic bread.
Jordi Morera.
- Types of kneading.
Ricard Mossi.
- The bakery made to taste (and with taste).
- Multigrain bread.
- Puff pastry bread.
- Rye bread, raisins and honey.
- Focaccia bread.
Antonio Manuel García.
- La Gracia de Dios Granada: bread made of fantasy and tradition in La Gracia de Dios.
- German bread.
- Multigrain bread.
- Virgin Mary cake.
Josep Pascual.
- Braided pieces, an added attraction.
- Braided bread, button and roll of a big pastry.
- Braided bread made with three layers of dough.
- Six-crust Winston bread.
SWEET KITCHEN
Virgilio Martínez.
- Cocaine environment.
- Dry forest.
- Barks and resins.
- Wild forest.
David Toutain.
- Apple peels, muesli, caramel ice cream.
- Mille-feuille with marjoram.
- Cauliflower-coconut/white chocolate.
- Pear.
Francis Paniego.
- Strawberries, bread and cheese.
- Tondeluna.
Jesús Escalera & Fernanda Covarrubias.
- Autumn.
- Agave.
- Cocoa.
- Strawberries, yogurt and pepper.
- 'Sugar free'.
Fernando Sáenz.
- Uses of the technique in ice cream making.
- The use of fats in ice cream making.
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