Posts ByLuis Concepción, Author at so good.. magazine
On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.
The world of jellies is very wide in Japanese pastry, and like in other pastry preparations, the passing of the seasons also marks its consumption.
Shortbread, bretzel, cookies… There are very different ways to immerse yourself in Eric Ortuño’s book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.
The renowned pastry chef Eric Ortuño publishes Break!, a book that opens the channel to tea pastry to show and demonstrate its full potential. A heterogeneous journey through the crunchy product par excellence through both traditional and contemporary proposals as well as from all over the world.
The bar format is one of the most genuine expressions of La Fabrique Givrée’s ice cream patisserie, available both individually and in a version for sharing. A collection that continues to expand with new proposals based on ingredients such as strawberry, pistachio and salted camel.
Through its Trends Observatory, the fair describes the recovery of exports of ingredients and machinery for the ice cream industry, as well as the dynamism of ice cream chains around the world, particularly in the United States, the Middle East, and Asia.
The menu of this ice cream parlor combines finely crafted classic ice creams with the coupage technique and very unique proposals that aspire to be great house specialties.