Evolution: Techniques and Ingredients for Modern Pastry
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Puigvert’s career as a pastry cook includes stints at El Celler de Can Roca and as both student and instructor at Barcelona’s Epai Sucre before starting his own pastry consultancy. Here he experiments with a number of classic pastry components to make them more versatile. Raspberry gelee, for instance, is rendered heat stable so that it can be baked as a layer inside a cake; lower sugar meringues can be given savory flavors or even dehydrated for greater textural effect. Much to play around with here, and much to profit from. In English and Spanish.