Pastry Products Videos
In the fourth video in his series, the baker focuses on a classic of Catalan bakery, an extremely hydrated dough that is finished with olive oil and sugar, making it one of the most traditional and popular snacks in this region.
The chef shows the original recipe and the process of making this typical cake from the French region of Brittany.
Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.
The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formats
First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best result
Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.
Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.
What has occurred in the last 500 years, and also what has stopped happening, so that cocoa’s reality be so often associated with slavery and child labor.
Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.
A new theory, developed by the team of engineers from the Massachusetts Institute of Technology (MIT), has been inspired by the work of artisan chocolatiers when creating uniformly smooth shells and precisely tailor their thickness.