Essence de Jesús Escalera

Essence by Jesús Escalera — the importance of aromas in creating new ice creams and desserts.

A different manual, full of practical keys that will allow professionals in ice cream making, patisserie and dessert cookery to create successful, surprising flavour combinations.

Did you know that a vanilla-like aroma can be found in various fruits, such as banana or fig, in spices such as tonka bean, in fennel seeds, and in spirits such as bourbon or some aged rums? More and more studies are highlighting the great importance of aromas in gastronomy.

But how do you master them? Is it possible to create ice creams and desserts starting from the aroma, such as vanilla? Master pastry chef Jesús Escalera has spent years proving at his Postrería in Guadalajara (Mexico) that it is indeed possible.

Why do you need Essence?

• To explore a fascinating new creative method, starting from the aromatic profile of ingredients.
• To bring a technical, complete perspective to the world of ice cream, for both ice cream makers and pastry chefs.
• To showcase the potential of ice cream in gastronomy.
• To discover a simple, practical classification of aromas, adapted to the needs of a professional in ice cream making, patisserie and cookery.
• To delve into the inexhaustible creativity of Jesús Escalera, one of the most versatile and internationally recognised pastry chefs.

The book has a first, theoretical part, which

• Reveals the keys to a good ice cream.
• Teaches how to formulate in a practical way.
• Explains what flavour is and how to enhance it.
• Simply classifies the main aromas.
• Sets out a new way of creating desserts and ice creams.

The second part offers 45 ice cream recipes with very different aromatic profiles and more than 30 desserts and preparation suggestions. Each proposal is perfectly contextualised so that professionals fully understand the creative process that Jesús Escalera follows.

This edition is written in Spanish.