Description
Shall we play?
A macaroon that looks like a yo-yo, candy balls, a pirate candy, marzipan tennis balls… these are just a few examples of what readers will find in this singular book. It is not about trivializing the noble profession of pastry-making, nor is it about attacking traditional pastry-making and petit-fours. The great sweet buffets, the elegance and historical relevance of traditional specialties… in a word, good old-fashioned pastry will always have a place in the world of gastronomy. For this reason, there is no incompatibility with the exploration of new avenues, such as that of “playful pastry”.
The teachers at the Guild of Pastry School in Barcelona, under the leadership of their director Olivier Fernández, invite us to play, to let our imagination run wild, to create in an open and extroverted way. This attitude is strongly linked to the new phase that this school is evolving towards – a liberalizing, non-conformist, but also unifying era when it comes to new trends, new styles and new ways of understanding and practicing pastry, good pastry. Without a doubt, a phase of modernization, a moment to update and look to the future, but always with respect for tradition and the essential bases.
128 pages.
More than 100 photos.
Step by step preparation instructions.
