21st Century (Ebook)

The 21st century begins with a new generation of cutting-edge pastry chefs who are modernizing the art of confectionery with their innovative creations. These eight leading pastry professionals are: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer, and Ramón Morató.

The more than 150 recipes, originally featured in the specialized magazine La Confitería Española and revised for this book, are categorized into nougat, restaurant desserts, chocolates, artistic creations, a modern take on tradition, cakes, semifreddos, ice creams, snacks, and petits-fours, making this book an invaluable working tool. But that's not all. The 21st century has begun, brimming with new techniques, surprising ideas, impeccable finishes, attractive decorations, and, above all, brilliant results. This book offers an excellent guide and a broad overview of the new generation of professionals, now masters of their craft.

They are a prime example of the high level of professionalism that Spanish pastry enjoys today, and a clear demonstration of the artistry and technique of the new generations. Not all of them are included, but this book opens a door to a style, a trend, a shared path forward, and all those who identify with this working method deserve recognition. Eight young master pastry chefs face the new century with a spectacular compendium of cutting-edge ideas and creations.