Paco Torreblanca Archives - so good.. magazine
In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.
Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.
It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!
The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others.
This year the Prix Au Chef Pâtissier has gone to chefs from Spain, France, Italy, Portugal, and Poland.
Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!
Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.
Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leader
The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.