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The Basque-style cheesecake, large-format doughs, the award-winning xuixo from the latest edition, new ingredients such as enzymes, macambo, and okara. Creativity showcased by Makeat, the most gastronomic citrus fruits by Jose Montejano, and much more!
Dulcypas 506 - III/2024
19.90€
The Basque-style cheesecake, large-format doughs, the award-winning xuixo from the latest edition, new ingredients such as enzymes, macambo, and okara. Creativity showcased by Makeat, the most gastronomic citrus fruits by Jose Montejano, and much more!
Dulcypas 506 delves deeply into the major pastry phenomenon of recent years: the Basque-style cheesecake. This trend is examined from every angle through the lens of three highly relevant Barcelona-based businesses. The issue also highlights large-format doughs, award-winning products like the xuixo, and features a tour of the most fashionable signature pastry creations by Alexis García, Pablo Queijo, Fabián Sadler, and Dani Vila.
Innovation is a key focus, with a monographic section exploring the potential of new ingredients such as enzymes, macambo, and okara. Creativity is showcased by Makeat, and the most gastronomic citrus fruits by Jose Montejano complete this highly entrepreneurial issue, packed with young talent and memorable products, along with detailed keys for their preparation.
- Language
- Spanish
- Author/s
- Check out the summary
- Published in
- 2024
- Weight
- 0.7 kg
Gastronomizar la pastelería, la oportunidad del queso
El éxito de Jon Cake. Cuajar y maridar
Hugo Roche. Sensibilidad gastro
Sílvia Solanes y Cristina Vila. Con el queso por bandera
Dani Vila. De la necesidad, aventura,
Oswaldo Brito. El tamaño importa
Alexis García. El rey de la tribu
José Montejano. Redescubriendo los cítricos
Pablo Queijo y Fabian Sadler. Un guiño andaluz
Máster de Alta Pastelería de la EPGB. El talento del mañana
Nuestros amigos los del I+D
Ingrid Serra y David Gil. Enzimas. Una nueva forma de trabajar
David Chamorro & Christian Domínguez. Macambo, el nacimiento de una nueva cobertura
Helena Martín y Paula Domènech. Okara, una fibra contra el desperdicio
Makeat. Seis años dando forma a los (dulces) sueño
Mejor xuixo 2024. Un premio a siete décadas de oficio
Premio Mejor Pasta de té Artesana de España 2024. La edición de los récords
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