Paco Torreblanca Archives - so good.. magazine
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.
The Swiss chef Marzio Monaco and Luca Poncini have come in second and third place in the first edition of this new competition.
The Spanish master pastry chef continues to surprise with initiatives such as this competition which is open to professionals over the age of 18 from all over the world.
Torreblanca, Sacchi, Besuschio, Brozzetti, and Fusto have used wine, peas, lentils, cabbage, spinach, and turnips in their pastry demonstrations.
The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.
Sugar bubbles, pulled sugar, blown sugar, Isomalt … how to handle each sugar depending on the decorative result that we are looking for.
Vanilla sablé, vanilla bavaroise, apricot and vanilla insert are some ingredientes of this recipe by Paco and Jacob Torreblanca, one of the cardinal points of modern pastry.