Recetario base de pastelería profesional

Recetario base de pastelería profesional.

Choux pastry, chocolate ganache, Vienna bread, marzipan, lemon curd, panettone, apple compote, yoghurt mousse, Sacher glaze, spun sugar… The new Recetario Base de Pastelería Profesional, from the Escuela de Pastelería del Gremio de Barcelona, includes the 230 essential recipes of the artisan trade across 16 families.

A complete work, 100% reliable and made by professionals for professionals. It also includes detailed information on the main ingredients, as well as a series of icons that visually indicate which utensils and machinery are needed to make each recipe.

In addition to the recipes mentioned, the book includes a chapter dedicated to a detailed description of the key ingredients used in pastry-making today, from flours, chocolates and dairy to sugars and egg products, as well as gelling agents, pectins and raising agents.

The book is written in Spanish.