In Spanish
Pastry Revolution 67
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Published four times a year in Spain, Pastry Revolution is like Art Culinaire for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.
This issue is dedicated to chef Eric Ortuño of l’Atelier, a pastry school and shop in Barcelona. Among the intricate and often playful creations presented are:
- Croissant “cones” filled with things like lemon and meringue or mango and passion fruit
- A “fruit box” constructed of white chocolate and filled with layers of almond biscuit, strawberry compote, and lime pastry cream
- Chocolate panettone
- Raspberry bonbons
- Cheesy, savory churros
Paperback. Color photographs throughout. In Spanish.
