Classico Futuro: La Pasticceria Semplice, Leggera e Practica

Years of experimentation have led Emmanuele Puca, the Italian winner of the 2021 World Pastry Championship, to develop what he considers more reliable formulas for the fundamental components of modern pastry work. In this rigorously technical book, he shares his approaches to doughs, batters, creams, fillings, and toppings, with particular attention to achieving precise control over texture and maximizing flavor development.

Puca's method is to perfect individual components, then demonstrate how to assemble them into finished cakes and entremets. His thoroughness is evident in the space he devotes to foundational techniques: thirteen pages on cream puffs, fifteen on pastry cream, and seven on meringues. This level of detail reflects his conviction that mastering these basics is essential for consistent results.

The desserts themselves are largely classic in presentation, but Puca's creativity emerges in his refinements to traditional techniques. Among the finished desserts are a peach roll with mango and lime, tiramisu baba, raspberry meringue entremet, and Saint Honoré with red fruits.

This is a book for pastry cooks who want to understand the why behind formulas and techniques, not just the how. Puca's championship-level expertise is most valuable to readers who already have solid pastry fundamentals and are looking to refine their precision and consistency.

Hardcover. Color photographs throughout. In Italian.