Trompe l’oeil prevails this Christmas campaign. Seven very realistic Chris... November 20, 2023 | Ana Rodríguez
Plated dessert Amalfi with lemon, oil and basil by Jesús Camacho October 24, 2023 | Marc Oliva
Remember 28ºC by Jose Romero. For a rich, regular and comprehensible panettone ... October 4, 2023 | Jaume Cot
Oh là là!, a guide to navigate the world of doughs October 4, 2022 | Marc Oliva
Maé Innovation and Jonathan Mougel launch the ES-TAMP molds with a nod to biodi...
Oh Là Là by Yohan Ferrant
In California, they have announced significant progress in the production of this sugar substitute.
Participating countries will have five and a half hours to present 16 dessert tasting desserts, two artistic pieces, and a buffet.
The Executive Pastry Chef at Spoon and Stable in Minneapolis creates desserts that tend to be very bright and intentionally plated, the result of great teamwork.
Remember 28ºC contains a varied list of creations ranging from the most classic to the most personal. Learn how to choose the best flour, how to use certain ingredients, become familiar with the most convenient type of mold and a lot more valuable tips that will help you master panettone like few others.
Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.