Famous for his skills in chocolate, praised as a teacher, Paco Torreblanca demonstrates here that his technical mastery and inspiration extend throughout the world of fine pastry work.
This arrestingly photographed book, written in both English and Spanish, is organized chiefly around foundations. In chapters on sablé, choux, puff, and sponge, as well as small cakes and entremets, Torreblanca shows virtuoso command of his ingredients and formulas.
For example, in the case of the sablé, he provides a table of proportions for using alternative flours such as rice, chickpea, corn, and spelt. His choux can be made with lard or oils as well as butter. He achieves extraordinary caramelization of puff pastry through an unusual baking technique. And he has developed a "water sponge" that is particularly porous and able to retain lighter, and therefore less sweet, syrups.
Sumptuous photography provides additional inspiration for pastry cooks and chefs looking for visual as well as technical insights.
Hardcover. Color photographs throughout.