Monographic books, specialized in a product, always have added value, with the advantage of narrowing down a topic well to work with it in depth and in all its breadth. This is what happens in Break!, the first book by pastry chef Eric Ortuño. In it, alongside this complete professional and pastry teacher, we go through more than 60 varieties of traditional and modern cookies, introducing innovative concepts as well as cutting-edge technology such as 3D printers and techniques from other areas such as candy making and confectionery drum mixing. The result is a new and complete look from which to rediscover a very commercial product with a long shelf life.
The versatility of this professional in different disciplines has been important to conceive very creative, artisanal proposals which have given him such fame both in competitions and as the head of important shops in Barcelona. These are the small crunchy craft pieces that are the protagonists that can be found in L’Atelier Barcelona, the school and pastry shop run by Ortuño together with Ximena Pastor, who has recently become part of the prestigious international association Relais Desserts.
Break! is not only an extensive compilation of tea pastries, it is also a journey around the world through its most iconic cookies. Polvorones from Spain, amarettis from Italy, crocant de Cordes from France, baklava from Turkey, alfajor from Argentina, North American cookies, the Japanese fortune cookie, and the Maghreb gazelle ankles are just a small sample of the great variety that is gathered in the book.