Daniel Álvarez
The goldsmith of the puffed and fermented masses.
Daniel Álvarez Recipes
Daniel Álvarez Articles
Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever
Reading is necessary to broaden knowledge and be inspired by any trade, especially that of pastry chef. Here are titles that cannot be missing in a workshop.
Aspects to consider in the preparation of brioche by Daniel Álvarez
In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a 'bun'.
The phases of making pastry dough by Daniel Álvarez
In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.
7+1 books to enter the era of baked pastry doughs
We review some essential titles, available in Book For Chefs, for mastering the art of pastry, a discipline that is increasingly valued in haute pastry.
Melissa Coppel’s school promotes Online Live training in 2021
Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.
Five best-selling pastry books to start or expand your knowledge
It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!
Sweet Devotion by Daniel Álvarez reaches its second edition
This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.
The Melissa Coppel School prepares 23 exclusive courses for 2020
Chocolate will be the star of the class calendar of the center located in Las Vegas.
Icep Hotel School Romania announces exclusive masterclasses in 2020
Johan Martin, Amaury Guichon, Jordi Bordas, and Nina Tarasova will be some of the guest pastry chefs.
Icep Hotel School Romania will gather great pastry stars in 2019
Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.
Chocolate, viennoiserie, dragees, and éclairs at Atelier Melissa Coppel
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel's school in 2019.
Four gold medal artisan panettones
We take a tour of this traditional Italian sweet through four expert Spanish pastry chefs in its preparation: Paco Torreblanca, Yann Duytsche, Oriol Balaguer, and Daniel Álvarez
Daniel Álvarez: ‘What’s the matter with you? I ask the dough, and it seems to answer me’
The history of Dalua millefeuille or what has to do air with viennoiserie are some of the topics that we talked with the pastry chef during the preparation of his book "Sweet Devotion".
A showcase of international chefs at the Atelier Melissa Coppel in 2018
Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.
“Sweet Devotion”, bringing back prestige to viennoiserie
An in-depth book with hundreds of step-by-step images of these specialties going through a golden moment.
Sweet Devotion, Daniel Álvarez’s viennoiserie book will be released in October
The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.
Relais Desserts takes on four new members
John Kraus, Daniel Álvarez, Cédric Pernot, and Yoshiaki Kaneko are the pastry chefs entering this illustrious guide.
The dough specialist Daniel Álvarez in the new Atelier Melissa Coppel
The Spanish pastry chef will teach everything he knows about viennoiserie with a focus on laminated doughs for the first time in the United States.
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