honey syrup

The magazine for professionals in the pastry, bakery, catering, and related [Link] in Spain and Latin AmericaNo. 462 Jan-Feb - I / 2019
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12 128
13 129
14 130

summary
15 131
16 132132Jürgen [Link] in new projects
17 133
18 134
19 135
20 136
21 137
22 138
23 No. 462 Jan-Feb - I / 2019 139
24 140140Cécile [Link] techniques with chocolate
25 141
26 142
27 143
28 144
[Link] of contests 145
3030Hans [Link] 146
31 147
32 148
33 149
34 [Link] for others
36 151
37 152
38 153
39 154
40 155
41 156
42 157
43 158
4444Enric [Link] 159
45 160160Wang [Link] agitador pastelero de China
46 161
47 162
48 163
49 164
50 165
51 166
52 167
53 168
54 169
5656Alexis Garcí[Link] sedan 170
57 171
58 172172Jose [Link] bites
59 173
60 174
61 175
62 176
63 177
64 178178Asia Pastry Forum.
66 179 The global festival of learning
67 180
6868Josep Maria Ribé.Goldseems 181
69 182
70 183
71 184
72 185
73 186
74 187
75 188
7676Juan [Link] 189
77 190
78 191
79 192192Best Panettone in Spain 2018.
80 193 Jordi Morelló now demonstrates his mastery of panettone
81 194
82 195
83 196
84 197
85
8686Marta Martí[Link],likeneverbefore 198
199
87 200
88 201
89
9090Alberto [Link] cake 202202The best xuixo, as the rules dictate.
91 203 Padrés Pastry Shop
92 204
93 205
94 206
207
95
9696Nina [Link] 208208Pastry Shop [Link] perfect balance
97 209
98 210
99 211
100 212
213
101
102 214214Current Affairs
103 215
104 216
105 217
106 218
107 219
108 220
109 221
110110Miguel [Link] 222
111 223
112 224
113 225
114 226
116 227
117 228
118 229
119 230
120120Matias Risé.Of those who leave a mark 231
121 232
122 233
123 234
124 235 243Supplier Guide
125 236
STAFF ADMINISTRATION/FINANCIAL DEPARTMENT DULCYPAS is not responsible for the
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 no. 462 Jan-Feb - I / 2019 dulcypas
[Link]

Editorial

Rain of contests

ILLUSTRATION. Cristina Méndez

Contests are in vogue in our sector. So much so they come together to prepare, to give their best, and from this
that we are already starting to have almost as many competitions as we produce the form, what ultimately improves is the average quality of the product
tos. Y es que al del Mejor Croissant de Mantequilla, que ya ha in question. In short, they are activities that energize a
after 11 years, the panettone and the pasta have been added up sector.
tea, the kings' cake, the ensaimada, the meat pie, the xuixo But in this, as in everything, there is a risk of saturation.
from Girona, the country bread, the chocolate sculpture, the sobao anyone has the right to organize a contest, but
pasiego, the ice cream, the crown of Almudena, the nougat of Almen- It would be good if this revolved around a product that is sufficient.
drag, the coca de Sant Joan... In this issue of Dulcypas, without going entity and that it was addressed to a number of contestants
furthermore, we are dealing with the III edition of the Championship of Es- sufficiently broad potential. Otherwise, we can in-
pan to the Best Panettone and the Award for the Best Xuixo in the World. get together with minor contests about scarce products
It is undeniable that all these professional competitions value and excessively local, which can end up trivializing
they contribute an important value to the artisan trade. On one hand, the value of other competitions of greater weight and scope.
contribute to the public promotion of all these products, they We hope that this rain of contests does not cause a flood.
gives visibility and encourages the media to donation but serves to irrigate the sector of enthusiasm and with-
echo. And on the other hand, every competition forces those who he always necessary drive for improvement.
30

Cake with class

Hans Ovando

[Link]

While finalizing what will be her new school, with the suggestive name-
Chef Hans Ovando returns to the pages of Dulcypas
to show us in the most didactic way possible one of its most
recent creations, the gianduja cake with saffron mango and
mascarpone. We cannot say that this cake-pastry is not laborious-
so, the circumstance that, nevertheless, is overcompensated with
its refreshing deliciousness and its attractive [Link] step sequences
the various preparations that make up this cake take us to one of
the many practical classes that Ovando teaches all over the world. It is a classy cake,
included. In the next issue of Dulcypas, the chef will exclusively offer us a new
no less attractive recipe, the carrot, pumpkin, and orange cake.
31
32 HansOvando

Hazelnut and gianduja cake

180 g powdered sugar
160 g brown sugar
250 g egg
145 g 35% MG cream
305 g weak flour
90 g toasted hazelnut powder
180 g butter
85 g toasted hazelnut paste
1.5 g salt
6.5 g impeller
150 g gianduja cut into cubes
1.5 u vanilla pods
1.5 in u lemon zest
Work the butter, hazelnut paste, and sugar with the spatula.
dark. Add the egg gradually, emulsifying. Add the
cream and the lemon zest. Sift the flour, salt, and baking powder.
mix with the toasted hazelnut flour. Add the dry ingredients to the batter.
and finally, the gianduja cubes. Fill the molds with the
stresel on the base. Bake at 165ºC for 25 minutes. Soak
with syrup for cakes. Reserve in the freezer.
33
34 HansOvando

Hazelnut streusel
20 g almond powder
40 g toasted hazelnut powder
25 g brown sugar
25 g sucrose
50 g cold butter in cubes
50 g strong flour
Mix all the ingredients in the blender with the paddle at speed-
Dad media until sanding and getting the texture of rocks.
Stretch it on a tray and freeze. Place it at the base of the cakes.
before cooking.
 35

Mascarpone cheese cream

160 g mascarpone Hidratar la gelatina y fundir con la tremolina. Añadir una parte del
105 g cream cheese (Philadelphia type) cheese at room temperature and continue adding the rest until homo-
45 g Trimolina geneise. Add the mascarpone. Incorporate the semi-whipped cream.
3 g gelatin 220 bloom Fill in a piping bag with a smooth nozzle to fill the
105 g whipped cream cakes.
36 HansOvando

Mango in syrup
600 g mango cubes
280 g sucrose
320 g water
8 u saffron threads
1 u lemon zest
Make a syrup with water, sucrose, saffron, and the peel of
lemon. Pour over the mango and set aside for 12-24 hours. Store the
syrup to soak the cake after taking it out of the oven.
 37

Mango jelly
550 g mango in syrup (previous preparation)
100 g mango puree
20 g passion puree
1 u passion fruit
20 g sucrose
80 g syrup from the cooking of the mango
1 u lemon zest
½ u vanilla pods
6 g pectin nh
2 g gelatin 220 bloom
1.5 g citric acid

Mix the purees with the syrup, the passion fruit and heat to
40ºC. Add the pectin and sucrose, previously mixed with
the help of a stick. Add the mango cubes, the lemon, the
vanilla and the hydrated gelatin. Bring to a boil and add the acid
citrus. Place the gelatin on the frozen cakes. Set aside.
in freezer.

White hazelnut gourmand glaze

700 g white chocolate
70 g grape seed oil
200 g toasted hazelnut granules
Melt the chocolate, mix with the oil and the hazelnuts. Place
in a container and bathe the cakes.
38 HansOvando

Assembly
Place the streusel at the bottom of the tube cake pans before baking. Fill with the cake batter. Bake at 165°C.
for 25 minutes. Unmold, remove the inner tube, place a base inside the mold and reintroduce the cakes so that they over-
They are poured over the mold itself to perfectly trim the surface. Once trimmed, soak with mango syrup.
Freeze.
Fill with mascarpone cream and return the cakes to their molds to spread the diced mango with
easier. Unmold, dip in the syrup again, and, with the help of some skewers, immerse the entire base of the piece in the glaze.
hazelnut white gourmet.
39
40 HansOvando

PRESENTATIONANDFINISH
Decorate the cakes with a ball of gianduja on the surface, a segment of mango with gold, and some squares of decorated chocolate.
extremes.
41
44

Renewed
but recognizable

If each of us were asked about a classic among the

classics of world pastry, we would hardly not think of
a Sachertorte or a Saint Honoré. They are both preparations.
universal and hyperversioned. The professor of the Chocolate Aca-
Demy from Barcelona and technician of the Chocovic firm Enric Monzonis
offers us in these pages their particular interpretation of these
famous cakes.
As the author himself explains, "these are two great classics
there where they exist, Saint Honoré and Sacher, who aim to adapt
over time without losing its [Link] intend to do it, first, question-
reducing the fat and sugar levels compared to classic recipes, while adding nuances
interesting that especially help with the original ingredients and flavors. And above all
preserving the feeling that everyone expects to have when eating them.
With this last phrase, Monzonis points out something fundamental. The diner must recognize
both the original and the innovation in the new proposal. Therefore, maintain its essence.
it is as important as the new aspects that are introduced. In other words, the
The new Sacher must continue to be a Sacher, and the Saint Honoré a Saint Honoré, something that En-
Ric achieves with absolute solvency while making his contributions shine. Judge for yourselves.
you all.
 45

Enric Monzonis
46 EnricMonzonis

Sacher
 47

In this case, we have completely transformed the exterior aesthetics. I thought something similar was viable regarding a
Sacher, as surely the vast majority of the public knows its classic aesthetic and the traditional cuts of the cake in
wedge shape that serves the famous hotel of the same name. Hence that small aesthetic 'game' that can help
host to portion this great classic. Regarding the interior, we find a leading preparation, the ganache. It will be the
protagonist of the cake, as we will not find any sponge or mousse to lighten this recipe. A factor that forced
to achieve a creamy, silky, melting, and light ganache, which we have taken the opportunity to flavor with a black tea
Earl Grey and its characteristic touch of bergamot. In addition, we have added some acidity to the apricot with a bit of
passion fruit and introduced a classic and fluffy sponge cake soaked in some alcohol.

Sacher cake
111 g butter
357 g egg yolk
160 g trimoline
160 g black couverture Maragda 70% cocoa

586 g pasteurized egg whites

300 g sucrose

360 g weak flour

6.5 g impeller
65 g selection 22 cocoa powder
Melt the couverture and the butter and mix. Add the yolks.
of egg and the tremoline. Ensure a temperature of 40ºC. Mon-
whip the egg whites with the sugar. Mix the two preparations and add
Weigh the dry ingredients previously sifted. Roll out the sponge cake to 1 cm thick.
thickness. Bake at 180ºC for about 8 minutes.

Cocoa syrup
75 g cocoa powder selection 22
260 g sucrose
700 g mineral water
2 u vanilla pod
10 g brandy
235 g peach curry
Boil the mineral water with the sucrose, cocoa, and vanilla.
Infuse and strain. Add the brandy and set aside.

Apricot and passion fruit jelly

650 g apricot puree
150 g passion puree
200 g sucrose
80 g glucose syrup DE44
27 g pectin NH
4 g citric acid solution
Mix the sucrose with the pectin. Heat the purees with the gluco-
at 40ºC. Add the pectin and sugar in a rain form. Boil
a few seconds and dose 150 g inside.
48 EnricMonzonis

Chocolate truffle and Earl Grey tea Cold gelatin

1.110 g cream 35% 260 g sucrose
50 g Earl Grey tea 18 g pectin NH 325
75 g trimoline 490 g mineral water
60 g DE60 glucose syrup 120 g glucose syrup DE44
380 g Kendarit 60% dark chocolate cover 90 g tremoline
410 g dark chocolate coating Quador 54% 220 g dextrose
135 g Zeylon 36% milk chocolate coating 4 g citric acid solution 50%
270 g clarified butter 1 u vanilla
Heat the cream to 45ºC and dissolve the sugars in it. Bring to Mix the pectin with the sugar dry. Dilute the syrup of
boil and infuse the tea for about 4 minutes, strain and adjust glucose and inverted sugar in water. Add the mixture of sugars
Pour over the coatings and emulsify with the help of pour pectin into water in the form of rain and bring to a boil. Pour
a blender. Lower the temperature to 35ºC and add the butter. the citric acid, mix vigorously and stop the cooking. Leave
Dosing. cool in a film-covered bowl.

Sacher glaze
52 g whole milk
70 g 35% MG cream
175 g glucose OF 40
390 g black coverage kendarit 64%
15 g gelatin sheets
350 g cold gelatin
Heat the water to 40ºC and add the sucrose, glucose, and milk.
condensed until boiling. Add the previously hydrated gelatin.
and mix. Pour over the topping and emulsify correctly.
mind. Use at approximately 35-40ºC.

A S S E M B LY
In a ring of 14 cm diameter, place a sponge cake disk
cooled and soak it well with the syrup. Dose 150 g of com-
apricot pot and freeze. In a ring with a diameter of 16 cm and
with a 4 cm high acetate, dose 170 g of truffle. Place
another soaked punch cake with syrup. Pour 210 g
more truffle and introduce the frozen interior. Dip and decorate.
49
50 EnricMonzonis

Saint Honoré
The idea was to enhance that traditional flavor of choux pastry and caramel with the banana that we have added in
form of compote on the inside. We have given it a somewhat different aesthetic, with a hand-scooped assembly combined
with another inside a traditional cake mold, with which we are so familiar. In this way, by the way, it will
we are also introducing that core in the form of compote. By placing the choux pastry with some insight, I managed to
but give that nod to the traditional Saint Honoré cake.
 51

Choux pastry Crackle

500 g milk 140 g butter
10 g sucrose 150 g brown sugar
6 g salt 75 g almond flour
250 g butter 155 g weak flour
250 g weak flour 1 g salt
500 g fresh eggs
Deposit the softened butter and knead with all the ingredients.
Boil the milk with the salt, sucrose, and butter. Pour the ha- teeth in the machine without emulsifying. Stretch between two sheets of
rinse and scald for a few seconds. Place in the blender and incorporate guitar with a thickness of 1 mm.
rare 500 g of eggs approximately at intervals. Dose in the
small and large molds and freeze. Unmold and place a
decorative crackling ring die-cut on top of each choux with its size Caramel cream
corresponding. Bake in the oven at 170ºC for 10 minutes, shot
300 g sucrose (1)
closed and minimal ventilation. Continue baking at 170ºC for 20
870 g whole milk
more minutes, open shot and minimum ventilation.
3 u Tahiti vanilla
130 g egg yolk
45 g sucrose (2)
55 g corn starch
12 g gelatin sheets
480 g butter
4.5 g salt
3 g malt extract
Dissolve the starch in 200 g of cold milk and mix continuously.
Heating the rest of the milk with the salt, the extract
from Malta, the sucrose (2) and infuse the vanilla. Make a face-
mix with sucrose (1) and deglaze with the vanilla infusion. A
once all the milk is added, pour it over the starch mixture
and cook at 82°C. Add the gelatin and cool to 40°C to add.
the butter. Chill in the fridge and fill the pastries
cabbage.

Banana compote
110 g sucrose
280 g ripe banana
220 g whole milk
3.25 g gelatin sheets
Heat the whole milk to 80ºC. Make a caramel with sucrose.
and blend with the milk. Add the bananas and cook down until
let it soften. Add the previously hydrated gelatin and remove.
Mash the bananas if necessary and portion into the mold of inte-
prior and freeze.
52 EnricMonzonis

Saint Honoré cream Butter cookie

825 g nata 35% MG 260 g butter
for you Tahitian vanilla 180 g powdered sugar
405 g white chocolate Opal 30% 80 g almond flour
19 g gelatin 325 g weak flour
760 g 35% MG cream 50 g strong flour
380 g mascarpone 40 g corn starch
7 g fine salt
Boil the first cream and infuse the vanilla. Strain, adjust, and then-
85 g fresh eggs
dissolve the gelatin. When it reaches a temperature of 45ºC, strain and
emulsify with the previously melted chocolate. When it reaches Cut the cold butter into small cubes. Mix in the bowl.
a temperature of between 20 and 22ºC mix with the second cream to sift the flours together with the sugar and salt. Mix all the dry ingredients.
and the semi-whipped mascarpone. Place 6 choux pastries inside in the machine with the shovel and the butter in cubes. Work until
14 cm diameter rings with 3.5 cm high acetate. Fill in create a homogeneous dirt texture. Add the eggs
with approximately 260 g of Saint Honoré cream. temper the ingredients and knead until a compact dough forms.
Put the banana compote inside and freeze. Cut the squares with the mass and wrap them in cling film.
Let rest in the refrigerator for a minimum of 4 hours. Roll out the dough to
3 mm. Let the sheets rest in a tray with parchment paper.
for 1 hour in the refrigerator. Punch out discs of 15 cm and bake in between.
two silicone mats. Bake at 160ºC for 17 minutes, throw
open and medium ventilation.

Cold gelatin
260 g sucrose
18 g pectin NH 325
490 g mineral water
120 g glucose syrup DE44
90 g tremoline
220 g dextrose
4 g citric acid solution 50%
1 u vanilla
Mix the pectin with the sugar dry. Dilute the syrup of
glucose and the inverted sugar in the water. Add the mixture of
sugar and pectin on top of the water in the form of rain and bring to
boiling. Pour in the citric acid, mix vigorously and stop
the cooking. Let cool in a covered bowl.

Caramel for choux

1.000 g sucrose
350 g mineral water
200 g isomalt
Place the water in a saucepan and then add the sucrose.
Cook the syrup until it reaches 180ºC, remove from heat and add the isomalt.
Soak the choux in the caramel and let cool in molds.
miesfera.

M O N TA G E
Waterproof the cookie with a bit of cocoa butter.
Place the Saint Honoré cream disk and the painted choux with
cold gelatin. Finish decorating with the small choux pastries and
scooping the remaining Saint Honoré cream.
53
 56

Glamour sedan

100 x 100 Bread and Pastry

GUIDE OF [Link]
PHOTOS: Edu Goroztiza

Flavored sugars and different fillings characterize its new

assorted Berliners. The pastry chef from Tenerife also gets absorbed
of Mexican influences to offer a red and green version of
the classic shells.

Alexis García has joined the party for a long time. everything on weekends usually shines in the pastry repertoire of
quality pastry that spans our entire geography -for it has not- establishment. Alexis García also finishes it in a lengthened format.
talk of the whole world - and has transformed the classic croissants, with a creamy yuzu filling.
puff pastries and brioches, in small sweet jewels capable of also
subject to all kinds of variations and format customization, And if the sedans can step up a notch in their gourmet character-
flavors, presentation, etc. Two elements turn these pro- with a flashy presentation, the typical pastry shells are
ducts in one of the most attractive for your clientele at 100x100 a little less. This mass, also like the cousin sedan
Bread and Pastry. On one side, the colorful, when it has the opportunity. sister of the brioche, acquires a Mexican touch thanks to the
by adding vibrant colors, these products gain prominence. And friendship of this baker with the Mexican cook settled in
On the other hand, the fillings based on ganaches, compotes, and creams Tenerife Armando Saldanha, who encouraged him to use some good
fresh, which allow loading the product with new sensations jalapeños and tree chilies in his bakery. Alexis offers a di-
and nuances, sublimating the gastronomic experience even further if possible. translated presentation with a product that, for example in the case
nomical. For this occasion, the chef from Tenerife is interested in the ber- from the jalapeño, it comes accompanied by a pastry cream filling
lines, which are covered in four different colors thanks to the from lime, resulting in a product whose intensity
sugar coating and freeze-dried products afterwards. That original spiciness is wisely balanced by the acidity of the citrus.
exterior, really easy to apply, is completed with a filling In the hands of professionals like Alexis García, the bakery continues
not creamy that also changes depending on the combination of showing signs of enormous potential, both creative and co-
protagonist flavors. The result is a nice assortment that, on ercial.
 57

Alexis García
 58 AlexisGarcía

Berliners Yellow Berliner

Mass Mango-passion pomade
1.000 g medium strength flour Nova from Mill 150 g mango puree
quail 100 g passion fruit puree
250 g pasteurized egg 5 g agar agar
300 g milk
Heat the purees along with the agar and place in the refrigerator. Once
22 g sea salt from Fuencaliente
gelatinized, blend in the robot to obtain a paste-like texture.
125 g sugar
Fill each pastry with approximately 20 grams of this.
12 g yeast
ointment.
200 g liquid sourdough
13 g impeller
2 u vanilla pods
Battered
1 u lemon zest
200 g butter Granulated sugar with passion fruit Lyo
Walk for five minutes at a slow speed and 5 more minutes at a fast speed.
and liposoluble yellow dye
fast city. Final temperature 23ºC. Rest in block for
40 minutes. Divide into 40 grams. Ferment for 1 hour
approximately at 27ºC. Then fry in light olive oil at
180ºC for one minute on each side. Once fried, coat in
sugar. For the Long Berliners, roll out to 6 mm, freeze and then
cut rectangles of 13x3 cm.
 59

Green Berliner
Coconut ganache and Matcha green tea
200 g coconut purée
385 g Opalys 33% white chocolate
15 g Matcha green tea
Heat the coconut puree, add the green tea and emulsify by pouring.
Pour this mixture over the melted chocolate. Refine the ganache.
with the help of a blender. Let it rest in the refrigerator for a proper
crystallization. Then fill each berline with approximately
20 of ganache.

Battered
Granulated sugar mixed with green tea
Matcha
 60 AlexisGarcía

Red Berliner White Berliner

Raspberry jam Pastry cream
300 g raspberry puree 250 g milk
30 g sugar 50 g nature
6 g pectin NH 45 g egg yolks
40 g sugar
Heat the puree to 40ºC, add the mixture of sugar and pectin in
15 g corn starch
rain shape. Bring to 98ºC and cool. Fill with approximately-
50 g butter
20 g of jam per Berliner.
1 u Madagascar vanilla bean
Pre-infuse the milk and cream in cold for 24 hours.
Battered and the vanilla pod opened and scraped. Apart, mix the egg yolks with the
sugar and starch. Heat the infusion and stir with the mixture of
Granulated sugar with raspberry Lyo in
egg yolks, sugar, and cornstarch with the help of some whisks.
powder and liposoluble red dye
Then return to the pot and cook until thickened. Remove from heat.
and add the butter at 50ºC. Cool quickly and use a
be cold. Fill with approximately 20-25 grams of cream
by sedan.

Battered
Vanilla granulated sugar
 61

Long Berliner
Yuzu Cream
190 g yuzu
190 g eggs
50 g sugar
145 g Ivory white chocolate 35%
8 g cocoa butter
18 g gelatin mass (1:5)
Cook like a traditional lemon cream. When it's cooking-
give the cream, add the gelatin and emulsify with the chocolate
and the lard. Reserve at 4ºC.

Battered
Granulated sugar with vanilla and lime zest
 62 AlexisGarcía

Chili Concha Red Hot Chilli Conchas

Sweet dough Caribbean ganache 66% with tree chili
200 g weak flour 225 g cream
50 g cocoa 2 u open and scraped tree chiles
250 g sugar 25 g invert sugar
250 g butter 25 g glucose
c/s ground cinnamon 190 g black coverage Caribbean 66%
Knead all the ingredients with the mixer blade until Boil the cream with the chiles, and infuse for 30 minutes.
Obtain a homogeneous mass. Then roll out to 2 mm between sheets. covered. Strain and recover the liquid. Add the sugars, heat
made of plastic. Store in a cool place. again and emulsify with the coating. Refine with a hand blender and let it sit
rest in the cold.

Mass
A S S E M B LY
1.000 g Nova flour from Molino de Quaglia
320 g milk Fill the top of the shell with 40 grams of ganache.
200 g egg Decorate with a fake ganache chili covered with shortening.
50 g egg yolks red cocoa and finished with a neutral gloss.
21 g maritime salt of Fuencaliente
130 g sugar
35 g yeast
250 g sourdough lasts
200 g butter
Knead for three minutes on low speed and 10 minutes on high speed.
quick. Final mass temperature at 24ºC. Rest in block 60
minutes. Divide the mass into portions of 40 grams. Leave to...
rest in the room for 30 minutes. Recoat and paint the surface.
with water. Next, attach a disk of pâte sucré, about
Approximately 15 g. Cut with a cookie cutter in the manner.
Traditional. Ferment for 1 hour and 15 minutes at 26ºC with low humidity.
Bake for 13 minutes at 165ºC in a convection oven, or 13 minutes at
200ºC en techo y 180ºC en suela, en horno estático.
63
64 AlexisGarcía

Green Hot Chilli Conchas

 65

Lime and jalapeño pastry cream

200 g milk
45 g egg yolks
30 g sugar
10 g cornstarch
10 g flour
3 u grated limes
40 g butter
25 g mascarpone
2 u medium jalapeños
Infuse the milk with jalapeños and limes and proceed to
make a traditional pastry cream. Fill with the cream
once cold and decorate with a fake chocolate jalapeño
cooled and covered with green cocoa butter and finished
with neutral shine.
68

Itseemslikegold

[Link]
[Link]/en

The new Gold caramelized chocolate coating from the Ca- brand,
llebaut, it is the starting point of this exquisite creation by Josep
Maria Ribé, the director of the Chocolate Academy in Barcelona. The
intense caramel flavor perfectly merges with freshness
and the aroma brought by the apricot and orange blossom compote.
The third protagonist of this flavor party is the almond,
through a creamy one but also with a crumble and a sponge cake
gluten-free macaron, a gesture that is becoming increasingly common in
high pastryThe cake is finished with a glaze and some decorations in tonali-
golden data that refers to the mentioned chocolate. If gold is a precious metal-
So, this cake by Josep Maria Ribé treasures many good carats.
 69

Josep Maria Ribé

70 JosepMariaRibé

Gold, apricot, orange blossom, and almond

 71

Ingredientes para 8 tartas de 14 cm de diámetro y 4 cm de altura

Gluten free almond crumble

200 g demerara cane sugar (23.26 %)
230 g fresh butter (26.74 %)
200 g almond flour (23.26 %)

80 g rice flour (9.30 %)

80 g potato starch (9.30 %)
70 g tapioca maltodextrin (8.14 %)
Mix all the solids. Add the softened butter and knead.
Stretch the dough between two guitar sheets to a thickness of 3 mm, and
freeze. Punch into 12 cm diameter rings and bake at 160ºC
about 20 minutes inside the ring. Reserve with the ring on.

Gluten free almond joconde sponge

125 g eggs (28.33 %)
175 g Almond TpT (39.66 %)
85 g clear (19.27 %)
25 g sugar (5.67 %)
30 g rice flour (6.80 %)
1.2 g impeller (0.27 %)
Mix the eggs with the almond TPT, rice flour and
mixer, and whiten the mixture with the whisk. Whip the egg whites.
with the sugar and mix the previous mixture. On the crumble of
almond, dose 40/45 g of sponge cake. Bake in the oven at 220ºC
for approximately 5/6 minutes. Refrigerate.
until its use.

Almond cream
250 g water (41.36 %)
130 g toasted almond paste (21.51 %)
120 g 50% almond praliné Callebaut (19.85%)
100 g chocolateGold30.4%cocoaCallebaut(16.54%)
1 g salt (0.17 %)
3.5 g gelatin (0.58 %)
Melt the chocolate and mix with the praline and paste. Heat the
water and dissolve the previously hydrated gelatin and the salt. Mix
the two previous sets and emulsify. Reserve in the cold until
its use.

Apricot compote and orange blossom

160 g apricot puree (10.81 %)
1.000 g whole frozen apricots (67.57 %)
300 g sugar (20.27 %)
12 g orange blossom water (0.81%)
8 g gelatin (0.54 %)
Cut the apricots into cubes and mix with the sugar. Add the
apricot puree and boil until the desired texture is achieved.
Remove from heat, and separate 1/3 of the apricots. Add
the gelatin previously hydrated in the remaining 2/3 and pass the
blender. Add the rest of the apricots and mix well. Add the
orange blossom water and mix. Dose in 12 cm rings.
diameter about 140 g per mold, freeze.
72 JosepMariaRibé

Gold chocolate mousse and caramel Gold paint

400 g water (18.03 %) 15 g 92.59% alcohol minimum 60ºVol
250 g sugar (11.27 %) 1/1.2 g 7.41% Mona Lisa gold powder
5 g sal (0.23 %)
Mezclar y utilizar para pintar con el aerógrafo encima de la de-
14 g gelatin (0.63 %)
decoration, after painting with the Gold chocolate paint on
700 g chocolate Gold 30.4% cocoa Callebaut
velvet.
31.55 %
850 g 35% cream semi-mounted (38.31%)
Boil the water and set aside. Caramelize the sugar and deglaze with the Others
hot water. Weigh the final content and adjust to 550. Add the
c.s. chocolate Gold 30.4% cocoa Callebaut, for
gelatin previously hydrated and the salt. Pour over the chocolate-
the decoration
the Gold, and ensure a perfect fusion of chocolate. Emulsify
c.s. sweet orange peel jam with
passing the blender. When the truffle is at 30/32ºC, add the cream.
vanilla 160 g
semi-mounted, ensure a perfect integration of all the
ingredients and use immediately.

Gold chocolate glaze

450 g water (18.88 %)
400 g sugar (16.78 %)
600 g glucose syrup DE38 (25.17 %)
400 g condensed milk (16.78 %)
30 g gelatin (1.26 %)
500 g chocolate Gold 30.4% cocoa Callebaut
(20.97 %)
4 g gold powder Mona Lisa (0.17 %)
Heat all the ingredients except until boiling point.
the gelatin, the chocolate, and the powdered gold. Add the pre-made gelatin.
moist mind and ensure a good mixing. Incorporate a little
a little bit over the chocolate, until achieving a good emulsion.
Blend the mixture and add the gold powder. Let it rest for 12 hours before
Its use. Use at 32/33ºC to coat the well-frozen cake.

Gold chocolate paint for decoration

700 g 70.00%chocolateGold30.4%cocoaCallebaut
300 g 30.00% Callebaut cocoa butter
Melt the chocolate and cocoa butter, and mix. Pass through the
blender. Strain the mixture. Cool the paint to about 35ºC and apply with
the gun on the frozen decoration. A S S E M B LY
Unmold the crumble and cake discs. Dose about 15/20.
orange peel jam on top of the cake, and distribute
uniformly across the surface. Place a 3 cm tape
of PVC around the crumble and cake. Dosage on top of the
cake and the jam, the 65 g of almond cream and with-
gel. Make the mousse and dispense a small layer at the base of the
mold. Unmold the inside of apricot and insert into the mold
from the cake, ensuring that it is well centered.
Dose a little more mousse, remove the PVC from the creamy part.
almond and cake, and insert the whole kit into the tart. Cover with
a guitar sheet all the cakes, and press to secure
a perfect assembly of the cakes. Freeze. Unmold the cake
perfectly frozen and coat with the Gold glaze at 32/33ºC.
Decorate to taste.
73
76

Alongjourneybytheside
sweet

Crenn Workshop
SAN FRANCISCO. USA
Santiago Corral

In collaboration with our correspondent in the United States, Santiago

Corral, we traveled to San Francisco to learn about Juan's work.
Contreras, a cook and pastry chef of Mexican origin, currently
at the forefront of the desserts of the singular Atelier Crenn, three stars Mi-
[Link] swaps the kitchen for the pastry shop to pour in ingredients and culture
maya in her fun creations. Unmissable.

The San Francisco Bay Area is well known for its rich dining room with only 30 seats, bare wooden tables, an aesthetic-
culinary history, its climate and microclimates and its incredible ingredients Japanese minimalist sensitivity and decorated with paintings
cousins. All of this exerts a strong attraction for many cooks- of the parents of the chef and owner Dominique Crenn. In this
bakers and pastry chefs who move to this area also contributing their singular space, the cook pays homage to her French origin and
respective cultures and enriching the overall gas supply. describe his style as 'poetic culinary' (poetic cooking). Thus,
I had the opportunity to have dinner at Atelier Crenn (three the menu of tasting is presented as a poem in which
Michelin stars), located at 3127 Fillmore St., with a modern each line represents a dish.
 77

Juan
Contreras
78 JuanContreras

And I was also able to interview the person in charge of the bakery. In his journey through various restaurants, Contreras often
restaurant, Juan Contreras. Born into a Mexican family. had to help in the bakery, weigh recipes and get familiar with a
Cana was always surrounded by good food and always managed to different rhythm from the kitchen, "I started to have many ideas of
he developed a great curiosity for cooking. He studied cinematography, in- how to make cakes. I had more freedom than in the kitchen, where I didn't
computer science and electronics at school, but started to cook for You can manipulate the product too much, you always have to res-
her roommates loved it, so she enrolled in The to nail it. So what I couldn't do in salty, I started to do
Santa Monica Arts Institute, where he studied cooking. in the bakery. When Atelier Crenn opened and they offered me the tra-
I told Dominique that I wanted to do baking. She replied
One of his first experiences was at L'Orangerie. It was difficult. Are you sure? This was the first time I worked in baking 100%.
training with French chefs, the language barrier was a big
problem. "French chefs never liked me, I was the only co- And work with total freedom to use Mexican ingredients.
Mexican ash and it was difficult not to be treated like shit. traditions that portray not only the Mayan culture but also its
da, pero no obstante, lo que aprendí de ellos fue la atención a los inheritance. Together with her team, she prepares unique and fun desserts.
details, it was one of the most difficult kitchens and I had never been different, without compromising the flavor or the product used.
In an environment like that before. I spent many days working.
for some of the best chefs in Los Angeles,” he remembers.
 79

Honey wafer
80 JuanContreras

Honey wafer Avocado jade mask

Honey Meringue Creamy avocado
100 g clear 200 g whole milk
3 g powdered egg whites 40 g grain sugar
25 g sugar 45 g inverted sugar
60 g orange blossom honey 80 g egg yolks
2 u gelatin sheets
Mix the entire egg white. Whip it in the mixer, adding little by little.
200 g melted white chocolate at 45ºC
the sugar until achieving a meringue with a firm peak. Mix cui-
70 g lime juice
carefully with the honey. Spread with the help of a spatula
500 g fresh avocado passed through a fine sieve
about a honeycomb-shaped mold and let dehydrate for 12 hours
14 g citrus caviar
at 95ºC.
2.2 g lime skin
7 g crushed fresh mint
Toasted white chocolate ganache Make a custard with milk, sugars, and egg yolks.
Cook at 82ºC, strain and add the gelatin. Freeze and set aside.
340 g white chocolate Zephyr
In a food processor, add the avocado meat, the lime juice, the
200 g milk
white chocolate and the English cream. Process until it is
30 g liquid glucose
fluffy. Mix in a bowl with the citrus caviar and mint. Co-
400 g cold dough
Put this creamy mixture into a piping bag and fill the mask mold.
4 g hydrated gelatin
Freeze, unmold and reserve in the fridge.
Preheat the oven to 150ºC. Toast the white chocolate in the oven.
for about 20-25 minutes, stirring it often to avoid
que se queme. Una vez tostado al gusto deseado, mezclar con la Jade mask bath
hot milk and the glucose. Add the gelatin and, finally, emul-
400 g cocoa butter
Whip with cold cream. Let crystallize overnight.
15 g green cocoa butter
7 g Esmeralda cocoa butter
5 g golden cocoa butter
MOUNTING
Whip the ganache to soft peaks. Mix at 45ºC and emulsify.
Cut two pieces of similar size of honey meringue.
fill one of them with ganache and season with fleur de sel, pollen
bee honey and elderflower petals. Close with the other piece MOUNTING
the wafer and decorate with some marigolds. Serve immediately. Wash the mask, remove the excess butter and set aside in
Refrigerate for two hours. Place on a jade spoon and this in a
copper plate.
 81

Avocado jade mask

82 JuanContreras

Crenn Banana
Banana bath Yuzu mochi
1.000 g melted cocoa butter at 50ºC (1) 100 g rice flour
180 g sugar 100 g sweet rice flour (Mochico)
150 g dried banana powder 350 g sugar
150 g powdered milk 300 g yuzu juice
20 g powdered yogurt 100 g water
1,200 g melted cocoa butter at 50ºC (2) 2 lemon peel
1 u vanilla pod
Mix all the ingredients except the melted cocoa butter.
c/s corn starch
at 50ºC. Refine for about 10-12 hours. Strain everything and mix
with the second lard. Mix the dry ingredients together and then with the liquids.
Put in a bowl, cover with plastic wrap and cook in the microwave until
Yuzu mousse thicken. Remove. Incorporate the lemon peel and the vanilla.
Sprinkle the starch, wrap and chill. Once cool, cut into
125 g egg yolks
small data.
120 g yuzu juice
65 g sugar
25 g inverted sugar
A S S E M B LY
200 g whipped cream (soft peaks)
Spoon yuzu mousse into the banana mold. Fill with the
Mix the egg yolks with the yuzu and the sugars in a thermomix. Cook. ginger sorbet, banana salad, and mochi cubes.
at 85ºC, strain, cool to 40ºC and incorporate into the whipped cream. Cover with more yuzu mousse. Freeze at -15ºC. Unmold and
immerse in the banana bath. Decorate with a banana sticker.
non-edible.
Banana salad
400 g sliced banana
10 g fresh crushed mint
20 g citrus caviar
1 lime skin
a pinch of lime juice
20 g banana puree
Mix everything and mold.

Syrup for sorbet

500 g sugar
17 g Louis François 2000 stabilizer
750 g water
450 g powdered glucose
225 g liquid glucose
225 g tromolina
90 g dextrose
Heat the water, liquid glucose, and trimoline to 45ºC. Mix.
the stabilizer with the dry ingredients and add to the water. Heat to 85ºC.

Banana, lime, and ginger sorbet

350 g water
200 g banana puree
15 g fresh ginger juice
35 g lime juice
165 g syrup for sorbet (see previous recipe)
Mix, emulsify everything, freeze in the Pacojet jug at -10ºC and
process.
83
86

The usual as never before

Marta Martín
Reinvent, version, reinterpret... Current pastry has become
traded in sweet tradition a starting point to create new ones
proposals that preserve the spirit of the original but with some
innovation. And what is more traditional than bread with chocolate,
oil and salt? Marta Martín, technician of the Cacao Barry Lab, along with Ra-
my Morató returns to the pages of Dulcypas to show us his
particular version of this popular snack.A thin round sheet of bread
a textured olive oil that also contains a creamy chocolate, a slight
choco air, a pinch of Maldon salt, and a few drops of Arbequina oil make up this
dessert as always presented like never before.
 87

Marta Martín herself explains the objective of her unique pro- this mixture, once crystallized, results in a texture of man-
I wanted to give more visual importance to the oil, but ointment tequila, which is easily spreadable and can be worked with
maintaining the taste balance between this and the chocolate. He with manga.
used an olive oil butter to give it a tex-
completely different from olive oil, using lard of And to not forget the importance of chocolate, I have crafted
cocoa, since the melting point of cocoa butter is at 35ºC and a liquid interior of 70% chocolate from Saint Domingue,
Olive oil is liquid at room temperature. We maintain that has notes of olive, and I have added very little sugar to
thus a balance in which if we break the structure a little maintain that bitter contrast of chocolate.
88 MartaMartín

Bread with oil, salt and chocolate

Olive oil butter 70% chocolate cream

150 g olive oil 105 g water
50 g cocoa butter 35 g 35% cream
0.47 g xanthan
Melt the cocoa butter at 45ºC, mix with olive oil
1 vanilla pod
and pre-crystallize at 23ºC. Allow to crystallize, once crystallized, lock
42 g chocolate Origin Cuba 70% cocoa
Whisk with the rods until obtaining a butter-like texture.
16 g sugar
Reserve.
Boil the cream with the water, sugar, and vanilla pod. Let it sit.
infuse. Add the xanthan gum and blend with the mixer. Blanch on top
of chocolate and emulsify well. Dose into 2 cm molds.
of diameter. Freeze.
 89

Chocolate bath Bread sheets

100 g cocoa butter With a half-kilo frozen round, make slices of bread
50 g 70% cocoa black couverture in the slicer, with a thickness of approximately 2
Stretch the sheets on a baking tray and toast them at
Melt separately, mix. Reserve.
190ºC.

Chocolate air
Others
55 g cocoa butter
Arbequina oil
300 g 70% dark chocolate couverture
Salt Maldon
Melt separately. Mix and precrystallize at 35ºC. Place in the
siphon and load with 3 gas charges, dose in the mold and place
in the vacuum machine, make 40% vacuum and stop the machine, A S S E M B LY
let it crystallize inside. Once crystallized, remove from the machine Bathe the frozen creamy with the chocolate coating. Put in the
and unmold. Set aside. plate, use a ring of 3.5 cm in diameter to dose the butter.
olive oil pitcher and cover the inside completely, smooth it out
the surface with a spatula. Use a blowtorch to heat the
Apply oil and thus be able to unmold. Place a small rock of chocolate air.
next to it. Place a slice of bread on top. Sprinkle Maldon salt on it.
on top and a little oil.
90

Almond tree

Alberto Barrero

BARCELONA
[Link]

From the almond and the apricot, the almondtree rises. With this
ingenious name, the teacher of the Pastry School of Barcelo
Alberto Barrero presents us with a creation that is truly exclusive and
But Almendroque represents much more than the combination-
correct combination of any two ingredients. It is also the perfect
this harmony between fruits and nuts, and moreover it is the fusion
between two styles of current [Link] one hand, the fluffy marzipan
glaze that occupies the center of the cake, smooth, even and polished, and on the other hand the crown that
surrounds it, rustic, rough, and crunchy.
91
92 AlbertoBarrero

Almond tree

Composition Almond dacquoise with skin

Almond dacquoise with skin (12 cm circles) 200 g pasteurized egg whites
diameter 1 g powdered albumin
Apricot compote (70 g per cake) 135 g almond powder
Marcona almond marzipan sponge (200 g) 135 g sifted powdered sucrose
for cake) 35 g sifted weak flour
White icing
Whip the egg whites together with the albumin. Mix the solids and in-
Crispy rebuilt almond
incorporate the egg white mixture in a rain-like fashion. Arrange rings
Apricot in syrup
about 12 cm in diameter and pipe in the interior the dacquoise
with the help of a smooth nozzle size 8. Bake at 190ºC (555) TA
for 10 minutes. Do not remove the rings.
 93

Apricot jelly White frosting

500 g apricot puree 150 g water
50 g sugar 300 g sucrose
1.5 g agar agar 300 g glucose syrup
10 g gelatin sheets 200 g condensed milk
20 g gelatin sheets
Boil half of the apricot puree with the dissolved agar-agar
300 g opalys white cover
in the sugar. Add the hydrated gelatin sheets to the purée
c/n liposoluble white dye
hot. Incorporate the rest of the puree. Dose 70 g in each ring of
120 g Absolute Crystal Glaze
Dacquoise. Reserve in the freezer.
Boil the water, sucrose, and glucose until boiling. Let it boil.
simmer for one minute. Add the gelatin and the condensed milk
Marcona almond marzipan sponge and emulsify with the chocolate using a mixer. Let rest for 24 hours.
in the fridge. To use, melt the glaze at 40ºC with the help of a
350 g almond milk
thermomix and add the cold glaze.
250 g cream 35% MG
250 g 70% marzipan
12 g gelatin sheets
Reconstructed pressed almond forro
500 g semi-whipped cream
25 g butter
Blend the marzipan with almond milk and cream.
25 g pure toasted almond paste
Heat part of the previous mix and add the gelatin sheets.
150 g Ivory white coverage
previously hydrated. Mix the two mixes again and add
10 g olive oil
the semi-whipped cream. Measure 200 g of sponge into the molds
420 g toasted sliced almond
kit tart ring ø190 (Silikomart). Introduce the interior of dacquoise and
gelled, and freeze. Mix the butter, almond paste, and white coating
heat the sliced almonds to 40ºC with the heat gun
and add to the coating mixture. Fill a 19 cm ring with
diameter with the mix, first making a well-compacted base
and finally. Take the crispy edges to the sides to create a border
irregular considering that the fluffy will be arranged inside
finished.

A S S E M B LY
Unmold the semi-frozen desserts from the silicone molds and glaze at 40ºC
with the white icing.
Place the cakes inside the liners and fill the space that
it falls between the fluffy and the lining with diced apricot in
syrup.
96

Objective Saint Petersburg

NinaTarasova

SAINT PETERSBURG. RUSSIA

[Link]

Recently, Nina Tarasova has become a bit sedentary.

in a professional career marked so far by her travels
constants between Saint Petersburg and other cities in the world. Thus,
after an intense experience dedicated solely and exclusively
lies to her role as an international consultant, puts the brakes on and places
now its base of operations is in the author cuisine restaurant
All Seasons, in the center of St. Petersburg (Russia). Like in other
fine dining restaurants the team must adapt to the passage of the seasons
Yes, so the menu changes 4 times a [Link] is the head of the department.
desserts from a restaurant where, in addition, every month they create 'very special' dishes with
seasonal products.
In the three individuals that he presents, usual formats in his designs can be appreciated such as
the tubular and the cake as a central element. In addition, in green, white and chocolate their
work adapts to the needs of the gluten-free public through the introduction of hari-
not much worked on pastry, like chickpeas, brown rice, and corn.
97
98 NinaTarasova

Individual caramel cake

Maelstrom
Maelstrom, Mailström or Moskstraumen are words
which refers to a large whirlpool that usually
it forms on the southern coasts of the archipelago no-
request from the Lofoten Islands, in the province of Nordland.
 99

Spiced shortcrust pastry (for decoration)

240 g butter
180 g muscovado sugar
4 g salt
60 g almond flour
15 g cinnamon
grated zest of 2 oranges
a pinch of nutmeg
100 g eggs
110 g flour
20 g Plein Aroma cocoa powder
350 g flour
Mix the butter at room temperature, the salt, the musco-
I go, the almond flour, the spices, the cocoa, the zest, the
eggs and the first flour. Mix gently with a paddle halfway
speed until the mixture is smooth. Add the second flour-
na. Reservar en nevera toda la noche.
Roll out the dough to a thickness of 2.5 mm, cut 6 bases of 12x12 cm.
and 24 sheets of 6x12 cm. Refrigerate for 30 minutes.
Bake at 150°C-155°C.

Caramel paste
75 g glucose
125 g sugar

20 g butter
205 g cream
Make a candy with sugar and glucose. Add the butter.
and the hot cream. Heat to 105ºC, stir, and cool. Set aside.
in the refrigerator all night.

Caramel and spice cream

75 g sugar
Orange and walnut streusel
1 u vanilla pod
2 g ground cinnamon 50 g cold butter
240 g cream 50 g sugar
60 g egg yolks 50 g flour
10 g gelatin 1 g salt
50 g hazelnut flour
30 g whipped cream grated zest of 2 oranges
Make a candy with sugar and spices. Heat the cream. Cut the butter into cubes, mix with the sugar, the flour,
and incorporate half into the caramel. Mix the remaining part of the salt, the hazelnut flour and the zest and beat with a spatula until
the cream with the egg yolks and pour into the hot caramel. obtain a homogeneous dough. Chill the dough in the refrigerator. Unmold-
Cool to 85ºC and add the hydrated and drained gelatin. Whip with put the streusel on a baking tray and bake, preheating
hand blender. Cool to 40ºC and add the whipped cream. Fill the oven at 160ºC-170ºC for 10 to 15 minutes. Let cool completely
the semi-sphere molds of 2 cm in diameter and cool. mindfully.
100Nina Tarasova

Orange cream
110 g calamansi juice
40 g orange juice
orange peel grater
40 g egg yolks
50 g powdered sugar
182 g butter
10 g gelatin
Heat the juices, the zest, the egg yolks, and the sugar
at 85ºC. Add the gelatin. Cool the orange cream to 40ºC,
add the butter and process with the mixer. Pour into mar-
cut into 6 cm and freeze.

Fluffy hazelnut cake

Caramel mousse
112 g butter
50 g hazelnut paste 200 g sugar
80 g icing sugar 80 g glucose
120 g egg yolks 400 g cream 33% fat
200 g hazelnut flour 200 g Lactée Caramel Milk Chocolate 31%
40 g flour 200 g dark chocolate Mexico 66%
grated peel of 1 orange 80 g hazelnut praline
170 g egg whites 10 g gelatin
80 g sugar 2 g flower of salt
500 g cream 33%-35% fat
Mix butter, icing sugar, and hazelnut paste. Add
the egg yolks, the zest, and the hazelnut flour, stir Make a candy with sugar and glucose. Stop the caramelizing-
Well. Incorporate the flour and the meringue. Pour into a tray of pour over the hot cream. Pour into the chocolate with praline and
oven. Place the crumb topping on top. Bake process with a blender. Add gelatin, previously hydrated and
at 170ºC in a convection oven for 10 minutes. drain and whisk again. Cool to 30ºC. Mix with whipped cream.
 101

Milk chocolate bath

250 g water
450 g sugar
450 g glucose
450 g milk chocolate Caramel Lactée
45 g neutral gelatin
320 g condensed milk
180 g neutral gelatin
orange dye
golden dye
Bring the water, sugar, and glucose to a boil. Remove from heat,
add the first gelatin, previously hydrated in cold water and
drained. Incorporate everything into the chocolate and process with the mixer.
Dora. Add the condensed milk and the second unflavored gelatin.
Process again with the blender, incorporating the coloring.
Use at 30ºC.

A S S E M B LY
Place the sponge cake with the streusel at the bottom of the frame.
8 cm. Fill with caramel paste and finish in a spiral shape
with the help of a sleeve. Cover the space between the sponge cake
joso and the frame with caramel mousse and also with pasta to
0.5 cm thick. Place a second layer of fluffy cake,
Arrange the semi-spheres of creamy spices. Cover with 1 cm.
height of mousse. Arrange the frozen orange cream
and fill with caramel mousse to the top. Freeze. Coat,
Cut the individual pieces and place the cookie around them. Decorate.
102Nina Tarasova

Green, white, and chocolate

Praline sablé dough
Pistachio mousse
750 g brown rice flour
190 g Plein Arome cocoa powder Italian Merengue
360 g powdered sugar 75 g sugar
120 g almond flour 30 g glucose
40 g praline paste 25 g water
20 g guar gum 55 g egg whites
9 g soy lecithin
8 g sal Mix and heat the water with the sugars to 119ºC. Incorporate into
440 g butter the egg whites while whipping until cool.
200 g huevos
Mousse
Beat all the ingredients except the eggs until obtaining a
180 g water
smooth and homogeneous dough. Add the eggs and mix well. Roll out
10 g rice starch
3 mm thick, cut squares of the desired diameter and chill.
13 g skimmed milk powder
Bake at 160ºC until ready.
74 g pistachio paste
Italian merengue
5 g gelatin
Praline sponge cake, gluten-free
Mix the water, starch, powdered milk, and heat to 85ºC.
100 g egg yolks
Add gelatin, pistachio paste and cool to 30ºC. Mix well.
40 g sugar
with the meringue. Fill square silicone molds with both.
160 g egg whites
types of mousses, yogurt and pistachio, to create effect
100 g inverted sugar
marbled.
60 g butter
300 g 60% almond praline paste
Chocolate mousse
16.5 g brown rice flour
16.5 g corn flour 60 g milk
16.5 g chickpea flour 60 g cream 33% fat
4 g baking powder 15 g sugar
25 g egg yolks
Whisk the egg yolks with the 40 g of sugar. In a separate bowl, sift the three
165 g black coverage Mexico 66%
flours (rice, corn, chickpeas). Melt the butter and mix
2.5 g gelatin
with the praline paste. Incorporate the butter into the yolks
250 g cream 33% fat
and add the flours. Whip the egg whites with the inverted sugar
at medium speed. Add to the first mixture. Pour everything Make a custard and incorporate it into the melted chocolate.
on trays and bake at 160ºC for 12 minutes in the oven mix in a blender with the gelatin. Let cool to 32ºC and add the cream
convection. mounted.

Yogurt mousse Chocolate bath

125 g yogurt 38 g gelatin
20 g invert sugar 165 g water
7 g gelatin 75 g glucose
40 g white chocolate 165 g dextrose
1 u vanilla pod 165 g cream
125 g whipped cream 37 g skimmed milk powder
525 g sugar
Heat the yogurt to 80ºC with the vanilla pod and the sugar in-
210 g plain cocoa powder
poured and poured over the white chocolate. Process in the blender
360 g neutral gelatin
with the previously hydrated and drained gelatin. Add the cream
mounted. Heat the water, glucose, and dextrose to 40ºC. Add the cream,
the powdered milk, the sugar, the cocoa and bring to a boil. Remove
remove from the heat and add the gelatin, previously hydrated and drained.
Pour into the neutral gelatin and beat. Use at 35ºC.
 103

Green, white, and chocolate

104Nina Tarasova

Gourmet Bath
200 g grape seed oil
700 g Alunga milk couverture 41% cocoa
300 g toasted chopped nuts
Melt the chocolate, mix it with the oil, and add the walnuts.

M O N TA G E
Fill silicone molds with chocolate mousse, pour
the two marbled mousses, frozen. To freeze. To bathe.
with the two types of bathrooms. Place in the sponge cake and
then about the sablé dough.

Green, white and chocolate

 105

Banana Tiramisu

Banana Tiramisu
106Nina Tarasova

Banana bread
Vanilla cream, coffee, and mascarpone
250 g flour
10 g baking powder Vanilla English cream
125 g softened butter 190 g cream 33%-35% fat
200 g sugar 2 u vanilla pod
4 g ripe bananas 40 g egg yolks
2 u lightly beaten eggs 40 g sugar
1 u teaspoon of vanilla extract 5 g gelatin
175 g 70% cocoa chocolate
Mix the yolks and the sugar. Heat the cream with the pods and the
Preheat the oven to 180ºC. Sift the flour and the baking powder. vanilla beans. Mix half of the cream and the yolks. See-
In addition, mash the bananas with a fork. Mix. put the whole set in the pot and heat to 85ºC. Stop heating,
with a spatula at medium speed in the mixer the butter, the sugar, remove the pods and add the gelatin, previously hydrated in
the banana puree, the eggs, and the vanilla extract. Add the cold and drained water. Mix and cool to 30ºC.
dry ingredients and mix well again, for a few seconds
two. At the end of the process add the chocolate. Roll out the dough in Vanilla, coffee, and mascarpone cream
a baking tray 1 cm thick. Bake for 15 to 20
previous vanilla english cream
minutes until it's ready.
20 g coffee
20 g coffee liqueur
250 g mascarpone
Caramel syrup
Beat the mixture and let cool to 30ºC.
150 g American coffee
211 g sugar
82 g water
Whipped ganache with mascarpone
70 g coffee liqueur
100 g 35% cream
Caramelize the sugar with 82 g of water; stop the process of the
10 g inverted sugar
caramelization with hot coffee. Remove from heat, add liquor and
10 g glucose
reserve.
2 you vanilla pod
450 g white cover 35% fat
150 g 35% MG cream
Caramelized banana
150 g mascarpone
30 u small bananas
Heat the first cream and the glucose, the vanilla seeds and the
50 g butter
inverted sugar. Incorporate into the melted chocolate, stir until
70 g brown sugar
obtain a good emulsion and give another hit of emulsion in the
Cut the bananas into slices 4 cm in diameter. Place the whisk. Add the second cream and the mascarpone, mix well and
slices on a silicone mat, cover them with melted butter Chill in the refrigerator for 12 hours. Assemble.
and sprinkle brown sugar. Bake at 210ºC for 15 minutes.
Let cool.
Others
chocolate ring
 107

M O N TA G E
Drizzle each circle of the banana bread with the caramel syrup.
Prepare the metal ring with a height of 7 cm and a diameter of 4.
cm and place the acetate film. At the bottom of the ring, place the bread.
of banana, followed by the caramelized bananas and a little
of vanilla cream, coffee, and mascarpone. Repeat this sequence 2
times more and store in the fridge for a day.
Lining each tube with a strip of chocolate. Pour into the part
superior the whipped ganache.

Banana Tiramisù
110

Winning horses

Miguel Costa

BARCELONA
[Link]

The restaurants of El Palace in Barcelona continue to enjoy

a golden era in terms of dessert repertoire.
the expert baton of Miguel Costa the individuals and the masses
French pastries – éclairs and pâte choux especially – live their party.
Splendor in the Winter Garden and Éclair restaurants, with a cart
including desserts. This time we are visited with three cakes in-
individuals with a crunchy base and different fillings. As it is cos-
tombre in this chef of Portuguese origin, the combinations in the
three cases are greedy and intense.A red fruit cheesecake, a sphere of
gianduja and praline and an original chocolate and caramel tartlet, which uses a mold of
inverted hemisphere as a container shape this lineup of three winning horses.
64 AlexisGarcía

Green Hot Chilli Conchas

112Miguel Costa

Red fruit cheesecake

Breton shortbread Crispy Breton shortbread

550 g butter 770 g baked breton shortbread
180 g powdered sugar 240 g spreadable butter
80 g cooked egg yolk 148 g brown sugar
500 g flour 2 g flower of salt
100 g starch
Mix the shortcrust pastry with the sugar and salt. Incorporate the butter.
4 g salt
In the mixer, blend the softened butter with the glaze. Add-
cook the yolk, the flour, the starch, and the salt. Bake in the oven
removing every five minutes to achieve a loose mass.
 113

Cheesecake dough Red fruit jelly

1.260 g Philadelphia cream cheese Raspberry - currant juice
370 g sugar 500 g raspberry
60 g flour 500 g currant
300 g eggs 300 g sugar
40 g egg yolks 1 u vanilla pod
90 g passion fruit puree
In a bowl, pour the raspberry, the currant, and the sugar. Cover with plastic wrap.
Mix the cream cheese, the sugar, the flour, the eggs, the Heat in a double boiler until the juice comes out. Strain through a sieve and
yolk and the purée. Introduce into round molds for interior store the liquid.
Bake in the oven at 90ºC for 30 minutes.
Gelée
300 g raspberry blackcurrant juice
Cheesecake mousse
20 g strawberry brunoise
14 g gelatin 12.5 g sugar
172 g sugar 6 g pectin NH
96 g egg yolks
Heat the juice. Mix with the pectin. Boil for five.
504 g Philadelphia cream cheese
minutes. Add the brunoise and bring to a boil again. Put in
32 g icing sugar
chocolate molds and freeze. Coat with Kappa.
700 g whipped cream
Whip the cream. Make a sabayon with the yolk and the sugar.
118ºC. Mix the cream cheese and the glaze. Add the sabayon, the
gelatin and mix with the cream.

Kappa A S S E M B LY

500 g water In the chosen individual mold, fill with the mousse and place-
7 g kappa fill the cheesecake crust. Finish filling. Close.
Freeze. Unmold. Place on top of the sablé and finish with the
Dissolve the kappa in water with the help of a whisk. Boil. red fruit jelly bonbon covered in kappa.
114Miguel Costa

Chocolate tartlet
 115

Chocolate sugar paste Chocolate ganache

310 g flour 300 g mother
40 g cocoa 200 g milk
160 g almond powder 100 g yolks
4 g salt 50 g azúcar
220 g icing sugar 225 g Pure Caraibe 66% black couverture
250 g butter
In a saucepan, boil the cream and the milk. Pour part of it over the
100 g egg yolks
pre-mix of sugar and yolks. Cook everything together again with
In the stand mixer, mix the flour, salt, the sheen and the milk and over low heat until it thickens. Pour over the chocolate
cocoa. Add the butter and then the yolks. Set aside in and blend. Set in the fridge overnight.
bake for 14 minutes at 180ºC.

Caramelia whipped ganache

Praline Crispy
200 g milk
100 g Jivara milk couverture 400 g cream
150 g hazelnut praline 280 g Caramel coverage
200 g crunchy feuilletine 5 g gelatin
25 g butter 20 g liquid glucose
Melt the chocolate and mix it with the rest of the ingredients. Melt the chocolate and pour it over the glucose in a saucepan.
Add the hydrated gelatin. Add the cold cream. Let it sit overnight.
in the fridge before assembling.

MOUNTING
Fill the tartlet with the praline croustillant and the ganache of
chocolate. Pipe the whipped ganache and surround with a disc/
chocolate ring. Decorate with hazelnuts and truffles.
116Miguel Costa

Gianduja and praline sphere

Chocolate shortbread with fleur de sel Gianduja mousse
232 g dark chocolate coating 100 g gianduja
270 g flour 30 g praline
46 g cocoa 100 g cream
7 g sodium bicarbonate 200 g whipped cream
232 g butter 1 u gelatin sheet
140 g brown sugar
In a saucepan, heat the first cream and the gelatin. Pour it over the
78 g sugar
gianduja and praline. Finish assembling with whipped cream.
4.5 g flower of salt

Crush the chocolate. Mix the flour, cocoa, and baking soda.
In the blender, mix the softened butter with the sugar, Passion Fruit-Yuzu Cream
the mixing of solids and chocolate. Mix like a sablé. Hor-
230 g passion fruit puree
about 8 minutes at 180ºC.
100 g yuzu juice
480 g sugar
450 g eggs
Homemade praline
3 u gelatin sheets
200 g sugar 700 g butter
300 g toasted hazelnuts
Put the sugar, eggs, passion puree, and the water bath.
1 pinch of salt
juice. Let set. Blend for 9 minutes while adding
In a saucepan, make a caramel. Add the toasted hazelnuts. the butter and, lastly, the gelatin.
Pour onto a silicone mat. Let cool and crush. Add the
salt. Place in a half-sphere mold and freeze.
Chocolate ganache
300 g butter
200 g milk
100 g egg yolks
50 g sugar
225 g black coverage Araguani 72%
In a saucepan, heat the cream with the milk. Pour half over the
pre-mix of egg yolk and sugar. Return to the heat and cook until
thicken. Pour over the chocolate, blend, and let set.
in the fridge.

A S S E M B LY
Assemble a hemisphere with mousse and praline cream interior.
passion fruit-yuzu mousse. Place the sable base and decorate at the end
with a ganache rose. Both the half-sphere and the ganache
they are shot at.
117
120

Of those who leave a mark

[Link]
[Link]

PHOTOS: PABLO BARACAT

The confectionery is a branch of chocolate making that fascinates a

good number of professionals. Requires great technical precision
nice and also at the taste level to leave a mark on the consumer.
mid through a couple of bites. That is what he tries day by day.
the Argentine Matías Risé in his pastry shop located in the
Guermes Galleries of Buenos Aires. As he himself explains, "a
A bonbon is not a cake; one must surprise with just two bo-
flavors and textures balance is complex
they must be calculated precisely.
And how does Matías seek to surprise? 'Breaking barriers. I like to play with discomfort.'
Dad, what causes you to know that a chocolate can have cheeses, vinegars, spices, or condiments?
Usually, one expects to find classic flavors like dulce de leche in a chocolate.
or a traditional ganache, but by breaking limits incredible results are achieved. It is a
maximum that is evidenced in the range of chocolates that we show here. Matías is
dare with ingredients like miso, mustard, chardonnay or cheese. All of this without
to renounce a taste balance. "For me, a good bonbon is one that is 90%
filling and with a balanced flavor, whether it's a classic or a bolder proposal.
Yes. There must also be harmony with the coverage.
Ultimately, for this pastry chef from Buenos Aires, in confectionery there are no limits, not even in aesthetics.
or not in the flavors. "I am passionate about breaking the barrier of bittersweet. There is no law
that it says that one cannot be combined with the other, or that it specifies that something in concrete
Is it for savory cooking or for sweet cooking? I have lost my fear of combining, and that has helped me.
given many satisfactions.
 121

Matias Risé
122Matías Risé

Pink rosehip candy

Reduction of rosehip and chardonnay

300 g rose hip jelly
50 g glucose syrup
80 ml Chardonnay
250 g granulated sugar
200 ml water
1 u vanilla pod
1 g agar-agar
1 g xanthan
In a saucepan, heat the water, glucose, and sugar to 103°C. Add
the chardonnay, the vanilla and the jelly, and reduce this syrup to the mi-
reduce its volume. Incorporate the agar agar with a whisk and cook.
two more minutes. Remove and add the xanthan gum. Spread on
a plate with plastic wrap and let it rest until it cools and solidifies
Blend and set aside in a piping bag or bottle.

Blonde ganache
30 g dextrose
35 g glucose syrup
220 ml cream 35%
450 g Dulcey 32% couverture
20 g mustard with honey
Melt the coating at 40°C. In a saucepan, heat the cream with the
sugars and mustard. Gradually pour the cream over the cover-
the melted material, removing with a rod to form an elastic core.
Pass through a blender to form an emulsion.

Metallic paint
100 g cocoa butter
10 g shiny gold edible metal powder

Red paint
100 g cocoa butter
8 g liposoluble red dye
2 g soluble black dye
Melt the cocoa butter at 65°C and add the dye. Process.

FINISHED
Brush with golden paint at 32°C over the cavity of the mold.
 123

Let crystallize in the fridge for 5 minutes. Then pulverize.

coat with a fine layer of red paint at 32°C. Allow to crystallize.
Coat with coverage Peru 62% tempered. Let it rest at
18°C. Fill 1/4 of the mold cavity with the reduction to
20°C. Complete with Dulcey ganache. Let crystallize for 12.
hours at 18°C and close with more coverage Peru.
124Matías Risé

Greek yogurt bars, lime and pearls

 125

Lime Toffee
2 you lime skin
250 g sugar
180 ml cream
Infuse the cream and the lime peels in vacuum all night.
caramelize sugar dry. Deglaze gradually with
the infused and hot cream. Let it cool completely and place
in manga.

Greek yogurt ganache

240 g Greek yogurt
70 g glucose syrup
20 g cocoa butter
1 u lemon zest
500 g white coverage 35%
Melt the coating and cocoa butter at 40°C. Heat to 40°C.
the yogurt, the glucose, and the zest. Incorporate this mixture into the choco-
late and form the emulsion.

Other ingredients
cs chocolate pearls
cs edible silver dust
cs red chocolate paint

FINISHED
Sprinkle a polycarbonate bar mold with silver powder
edible. Spray with red chocolate at 32°C. Coat with
56% tempered coating and let it crystallize. Place a line of
lime toffee, add some chocolate pearls and cover with the
yogurt ganache. Let crystallize for 12 hours at 18°C and close.
126 Matías Risé

Miso and sesame bonbon

Black sesame candy Chocolate painting
150 g sugar 200 g cocoa butter
50 g brown sugar 20 g liposoluble powder coloring
30 g previously black sesame seeds
Melt the cocoa butter at 65°C, add the powder colorant and
toast
pass through the mixer. Use at 32°C.
2 u drops of toasted sesame oil
Make a dry caramel with the sugars (150°C). Remove from
the heat source and add the sesame seeds. Roll out over FINISHED
silicone mat and let crystallize. Process and add the drops Spray a polycarbonate mold with chocolate paint and
of oil. let it pre-crystallize for 5 minutes in the fridge. Line the mold with
coverage 56% Ecuador. Fill and let crystallize at 18°C for
12 hours. Close.
Miso and sake ganache
30 ml sake
270 ml cream 39% fat
35 g dark miso paste
40 g inverted sugar
40 g glucose syrup
300 g Manjari couverture 64% cocoa
50 g butter
Bring the cream, sugars, and sake to a boil. Pour over the
previously melted coating. Add the miso and form a nú-
elastic cleo. Add the butter and blend with a mixer.
 127

Hazelnut bonbon
Hazelnut praline White ganache
250 g hazelnuts 280 g 35% milk fat cream

200 g granulated sugar 320 g white chocolate 28% cocoa

1 g salt 20 g cocoa butter
20 ml peanut oil 25 g organic honey
30 g glucose syrup
In an oven at 100°C, roast the hazelnuts for 20 minutes.
a double-bottomed saucepan to make dry caramel with the sugar, Melt the white coating at 45°C. Melt the cocoa butter.
incorporate the hazelnuts for their first caramelization. Remove Bring the cream and sugars to a boil. Combine in a bowl the
remove from the heat source and let cool. Return to heat until coverage along with cocoa butter. Gradually incorporate the
acquire a golden color. Stretch on a silicone plate and let it be. cream, mixing with whisks to form a correct emulsion,
cool completely. In a food processor, process the hazelnuts pass through a blender and cover with plastic wrap. Let it rest in the fridge at 18
caramelized until it forms a thick paste. Add the salt and hours at 16°C.
the oil and continue working the dough until it becomes creamy.

FINISHED
Gianduja Stabilize at 32°C chocolate paint of yellow, red and
200 g hazelnut praline white. With a sterile gauze, lightly soak in a color
130 g Azelia couverture 35% cocoa and trace designs on the mold cavity. Allow to crystallize in
1 u lime zest refrigerate for 5 minutes. Repeat the operation with the other colors.
20 g cocoa butter Coat with 70% tempered black covering. Drain until
achieve a thickness of 1 millimeter. Refrigerate for 5 minutes. Fill
Melt the coating together with the cocoa butter at 45°C. Heat- 1/3 of the mold with the gianduja and let rest for 12 hours at 18°C. Complete.
bring the hazelnut praline to the same temperature. Gently combine with the white ganache and let it rest again for the same amount of time. Close
to the coating. Add the zest and temper to 24ºC. with more black coverage.
128Matías Risé

Ethiopian coffee
Mold paint Ethiopian Ganache
200 g cocoa butter 400 ml cream 35%
20 g soluble black dye 350 g Ecuador couverture 56% cacao
1 g food-grade silver powder 100 g milk coating
30 g butter
Melt the cocoa butter at 65°C. Add the colorants and pass.
50 g inverted sugar
for blender.
60 g Guji coffee beans
Crush the grains and infuse for 24 hours with the vacuum cream.
Heat the cream to 45°C and strain. Adjust the weight with more cream if needed.
it is necessary. Add the sugar and bring to a boil, pour over
the coatings and emulsify. When the emulsion reaches 40°C,
add the butter and blend with a mixer.

FINISHED
Spray a mold with paint at 32ºC. Let it crystallize for a few
minutes. Coat with Macae coverage and drain, achieving a
1 millimeter thick wall. Fill with ganache at 27°C and
rest for 12 hours at 18°C. Close with more coverage.
 129

Pineapple, cheese, and nut

Pressed walnut sablé Cream cheese ganache

220 g weak flour 100 g cream cheese
80 g processed and roasted nuts 150 ml cream
180 g cold butter 1 u lime zest
100 g powdered sugar 10 ml sorbitol
2 g salt 45 ml inverted sugar
cs pink pepper 320 g white coverage Ecuador
1 u egg
Melt the coating at 40°C and heat the cream with the grated zest to 45°C.
Process all the ingredients in a food processor. Roll out the dough between and the sugars. Heat the cheese to 40°C and integrate it into the cream.
two guitar sheets at 3 millimeters thick. Cut discs according to Slowly pour this cream into the frosting until forming a
the diameter of the mold and bake between two micro-perforated sheets. emulsion.

Grilled pineapple
FINISHED
300 g pineapple in brunoise
Paint the mold with blue chocolate paint, let it crystallize.
100 g sugar varied and repeat with red paint. Spray the molds with
2 u vanilla pods white chocolate at 32°C and leave to crystallize for 5 minutes in the fridge.
10 ml lemon juice Coat with 70% Guanaja couverture and drain, leaving it...
20 ml Malibu weight of 1 millimeter coverage. Add a small amount
Place the pineapple in a bowl, with the vanilla and the Malibu. Cover and reserve. of pineapple, fill with the cheese ganache at 27°C and cover with the sablé
Leave it for a whole night. In a pot, add the pineapple and sugar, cook of nuts. There must be 1 millimeter left for the closure. Leave
a few minutes, remove from heat, add the juice and set aside. crystallize for 12 hours at 18°C and cover.
132

Always new
projects

EINDHOVEN / [Link]
[Link]

The trajectory of the Dutch Jürgen Koens continues to advance with the
intensity of a dynamic professional like few others. After the opening
in recent years of original business concepts like Pas-
tryclub and Pastryclub 2.0, Koens now embarks alongside the pastry chef
Tom van Woerkum at the opening of the Pastryschool 040.
Eindhoven (Holland). And all without abandoning his role as an advisor in-
international, which is maintained in parallel.
The courses at this center are very practical and are reserved for
small groups of 10 places, aimed at those who want to give a
qualitative leap in creativity and [Link] them, Koens pours out his passion for
share what he knows in a school that will be international and in which every trimester
invites leading professionals from around the world to teach. The program for-
Mativo premiered at the beginning of this month of January in the course 'Boutique Pastry'.
In it, creations such as the two that follow, Strawberry, Honeybush, and Baobab Tea, were seen.
Tanzania, Vanilla and Tonka Bean. In these creations, the need for innovation cons-
Tante is expressed on two levels, in presentation and in the introduction of little ingredients.
common ones like the honey bush and the baobab.
 133

Jürgen Koens
134 JürgenKoens

Strawberry, honey shrub and tea

baobab
Strawberry compote Strawberry mousse and honey bush
250 g strawberry cut in brunoise (3 Eclipse molds of 34 cm in diameter)
300 g strawberry puree
50 g lime juice 800 g cream (for whipping)
70 g invert sugar 15 g bush honey tea
95 g sugar cyclopia u honey bush
8 g pectin nh 800 g strawberry puree
Distribute the strawberry in brunoise into three silicone molds. 45 g sugar
14 cm in diameter. Heat the puree, the juice, and the invert sugar. 22 g gelatin (hydrated 132 g)
heated to 35ºC. Remove and add the sugar and pectin beforehand 70 g egg whites
mixed. Bring to a boil. Continue heating for 1 35 g sugar
minute and pour over the strawberry arranged in the mold. Freeze. 35 g invert sugar
35 g glucose syrup
Heat half of the puree with 45 g of sugar and the tea and let it infuse.
Baobab panna cotta whip. Besides, whip the cream without forming peaks. Beat the egg whites and
(for 3 inner sleeves and three discs in spiral format)
add the 35 grams of sugar three times.
Lightly heat the glucose with the inverted sugar. Add to
Baobab infusion slow speed the meringue.
Reheat the infusion and strain. Melt the gelatin beforehand.
800 g whipped cream hydrated mind. Incorporate the rest of the puree and mix gently
19 g baobab leaf powder Stir in the merengue. Pour into the cream and mix gently.
Mix and reduce for 20 minutes. Strain. Fill half of the tart mold. Place the frozen filling.
of compote applying pressure and pouring more mousse. Seal with the
Panna cotta olive oil cake. Freeze. Set aside the leftover part
of mousse for the following component.
650 g baobab infusion
40 g sugar
10 g glucose syrup
6.1 g gelatin (36.6 g hydrated)
Strawberry mousse miniespheres and honey bush
2 you white flowers (catharanthus roseus) strawberry mousse and leftover honey bush
When the infusion is still hot, melt the gelatin. Spoon the rest of the mousse into 4 cm spherical molds.
to sieve the sugars and the white flowers. Fill three molds of diameter. Freeze.
spiral format and the rest in the applesauce mold. Freeze of
new.
Pink strawberry paint

Olive oil cake 400 g white base for Wagner gun

spray base
250 g eggs red dye
500 g sugar
5 g lime zest Heat to 45ºC and load the gun.
500 g flour
35 g baking powder
500 g milk Pinkchocolatedecorationsintheshapeofstringandring
350 g olive oil 200 g strawberry chocolate (or 200 g of chocolate
Whip the eggs and heat with a blowtorch. Keep whipping. white and red dye
until forming peaks. Slowly add sugar and the zest of Pour a thin layer of tempered chocolate over a film of
Lima. Additionally, sift and mix the flour and the yeast. Incorporate acetate of the same size as the ring. Let it crystallize overnight.
the olive oil and a small part of these dry ingredients Freeze a 5 cm diameter PVC pipe. Pipe chocolate.
to the previous mixture. Add the rest of the powders and whisk well. and leave you all night.
Add the milk. Spread in a 60x40 cm baking tray and bake.
near 200ºC. Remove from the oven and sprinkle sugar on top.
Cutting circles.
 135

M O N TA G E
Unmold the strawberry panna cotta with the mousse and the
mousse mini spheres. Arrange on a tray and spray.
Place the pannacotta spiral on top of the cake and
also prepare the mousse mini-spheres. Reserve in the fridge.
Put the chocolate ribbon around the cake and the three ribbons.
pink chocolate on top. Arrange gel dots
of strawberry and finish with plant motifs.
136 JürgenKoens

Tanzania, vanilla and bean

tonka
 137

Vanilla and tonka bean mousse Whipped ganache

(Drum-shaped molds, 4 cm in diameter and 3 cm in height) 315 g whipped cream
425 g milk 75 g glucose
1 u vanilla pod 3 g gelatin (18 g hydrated)
2 you tonka beans 325 g milk chocolate
2 g lime zest 750 g whipped cream
100 g egg yolks
Heat the first cream, the glucose, and melt the gelatin beforehand.
100 g sugar
hydrated mind. Add the chocolate and incorporate the second
35 g cornstarch
cold whipped cream. Reserve for 3 hours in the freezer. Whip until
7 g gelatin (42 g hydrated)
obtain a firm and foamy texture. Fill a pastry bag with
550 g whipped cream
French nozzle and refrigerate.
Bring the milk, vanilla, tonka bean, and zest to a boil.
Cover and let steep. Whip the cream until peaks form.
soft. Besides, forming a meringue point of bow (or ribbon) with the Chocolate spears
yolks, sugar, and cornstarch. Beat until it reaches
100 g chocolate
a white tone. Reheat the infusion and pour over
the meringue. Reheat and bring the cooking to 84ºC so that Spread a thin layer of chocolate on the marble table. Let it sit.
take the body or thicken the meringue. Remove from heat, add the rest and cut with a knife. Let rest again before
gelatin and mount. Let cool to 25ºC and gently mix with to remove the chocolate spears from the table. Let them crystallize.
the whipped cream. Fill silicone molds and freeze.

Cocoa and almond sablé base

Olive oil cake
(20 pieces of 7.5 cm diameter)
250 g eggs 300 g butter
500 g sugar 5 g salt
5 g lime zest 125 g powdered sugar
500 g flour 125 g almond and sugar powder
35 g baking powder 100 g eggs
500 g milk 470 g T45 flour
350 g olive oil 30 g cocoa
Whip the eggs and heat with a blowtorch. Continue whipping. Montar lentamente la mantequilla a temperatura ambiente, la sal,
until peaks form. Gradually add sugar and the zest of the sugar and the almond tpt. Incorporate the eggs, the flour
Lima. Aside, sift and mix the flour and the yeast. Incorporate and the cocoa mixing gently with the hands. Continue
the olive oil and a small part of these dry ingredients working until obtaining a homogeneous mass. Set aside in
to the previous mixture. Add the rest of the powders and mix well. refrigerate for 4 hours. Roll out to 3 mm thick and cut circles of 6 cm
Add the milk. Spread in a 60x40 cm baking tray and bake- of diameter. Pour onto a perforated silicone mat at 160ºC
near 200ºC. Remove from the oven and sprinkle sugar on top. for 12 minutes in a convection oven. Set aside.
Cutting circles.

Condensed milk bath

Tanzania chocolate cream
(stable in cold)
(7 cm round molds) 900 g sugar
125 g milk 900 g glucose syrup
125 g whipped cream 450 g water
50 g egg yolks 600 g condensed milk
25 g sugar 54 g gelatin (325 g hydrated)
140 g black coverage Tanzania 75% 150 g white chocolate w2
Mix the egg yolks, sugar, milk, and cream. Cover and heat to Mix the sugar, glucose syrup, and water. Heat. Remove.
84ºC in the microwave. Stir before the temperature de- from the fire and add the gelatin and the condensed milk mixing
Bring to 70ºC. Add the chocolate and smooth the cream with a Good. Pour over the chocolate using an immersion blender. Set aside.
hand blender. Pipe into ring-shaped molds and freeze. one night before its use.

Tanzania creamy chocolate drops A S S E M B LY

Tanzanian chocolate cream In a grid, soak the vanilla mousse and the tonka bean. Leave it.
dry and place on the olive oil cake. Arrange
Fill molds with 20 drops. about the sablé and placing the chocolate cream ring. Shield-
ganache ball and finish with the creamy drops and the spears of
chocolate.
140

Decorative techniques
with chocolate
Cécile Farkas

Coming from the world of haute couture, Cécile's pastry style

Farkas has always shown a clear weakness for presentations.
cared for down to the last [Link] take advantage of the imminent opening of your
training class in the South of France to discover technical considerations and tricks
basics to make the most out of all the resources at our disposal in the
preparation of decorative chocolate elements.

Based in Montpellier, pastry chef Cécile Farkas has... totally personalized training to the needs of the
I have an international trajectory in training and consulting. groups of professionals that it serves. One of those needs is-
from pastry. Coming from the fashion world, her universe is... try to make the most of all the tools we have at
listic usually features compelling presentations in which not our reach is to carry out chocolate decorations.
missing sinuous shapes and colorful finishes. Although we know Combining classic chocolate manipulation techniques atem-
his work long before Instagram made his style popular, perado and the use of plastic chocolate, with the great variety of molds
she has known how to take advantage of these trends to strengthen her role existing today, the possibilities to find a result
training and combining consultings and demonstrations around the world customized in each case is nearly infinite. For Cécile Farkas it is
with the opening of its own training center. it is important to know how to conceptualize and have a good understanding of
Especially attentive to the needs of a conventional bakery composition and combination of colors. It will be the ability of each
to the requirements of profitability and efficiency, but also to that of author of knowing how to handle all these aspects harmoniously what
to satisfy the tastes of the current consumer, Cécile Farkas offers it will result in an outcome worthy of applause... or the complete opposite.
141
142Cécile Farkas

General considerations about chocolate decorations

The colors and the cocoa butter Recipe and coloring process
The choice of colors is of great importance in meaning and presentation. In order to achieve opaque colors, it is advisable to use 8% color-
value of an artistic piece or a chocolate decoration. They can make dissolved rennet in cocoa butter. It will be important to ensure not to exceed.
increase the volume, create an effect of shine and brightness. the 45ºC to melt the butter, thus avoiding the cooking of the pigments.
The use of colors requires a good knowledge of the color spectrum. Once we have the mixtures, it is possible to preserve them in a bathtub.
to be able to achieve harmonious color combinations. In chocolate, special for chocolate. The application temperatures vary according to each
we will always use liposoluble colorants. Basically, it's a matter of whether we are going to work with a gun or a brush.

Striped decoration with cocoa butter Foam rollers can also be used to facilitate application.
On a rhodoid sheet, spread the melted and colored cocoa butter. of cocoa butter. The application temperature should be around
in yellow at about 34ºC. With a brush achieve the striped effect like a brush at 35ºC. Once the butter has crystallized, the sheets can be cut.
metallic. Perform the same operation with the silver-colored butter. guitar and store them for later use.
to achieve an orange effect. Let it crystallize slightly. Spread
tempered white chocolate with a spatula. Let it crystallize and cut the
decorations with the help of lace.

It is important to choose good quality brushes to avoid loss of

smart during use.
Generally, the cocoa butter applied with a brush should be tempered.
higher temperatures, between 34 and 38ºC.
 143

Threads and stems of chocolate Rectangular decorations

On a guitar sheet, spread the tempered dark coating chocolate. About the guitar sheet, stretch tempered caramel coverage Zéphir.
grate, and shred with the help of a comb. Let it crystallize slightly and cut Let cool slightly and cut the rectangles with the help of a ruler and
the threads to the desired length. Leave straight or shape in a mold to a toe cap.
I like. Let it completely crystallize and then peel off gently. Let it crystallize completely to detach completely from the sheet.
of the decoration.

Plastic chocolate
Formula
1.000 g 50% dark chocolate coating
300 g glucose
200 g syrup at 30ºBé
In a pan, boil together the syrup and glucose. Pour over the cho-
Melted chocolate at 35ºC. Beat with a spatula. Cool this mixture in the fridge.
for two hours. Cut the dough into cubes and work it in the Robot
Chop or pass it through a mill. It is important to avoid separation.
the fat of cocoa butter. Store in an airtight container.
Before using, it can be worked a little by hand or reheated.
in the microwave for a few seconds. To make the rope, work
the dough by hand on a marble. Then shape it to your liking.
convenience. Once the decoration is finished, apply the brush.
with metallic bronze powder.

The assembly of a decoration

The making of a decoration always requires a lot of work and reflection. It will need many rehearsals before being able to
leave it ready from a feasibility and productivity perspective. This simple yellow and orange decoration, is
it can decline in different measures. The effects of multiplicity become an interesting resource for high school
portion of a buffet. Once the decorations have been made, they can be stored in a conditioned space between 18ºC and
20ºC, a factor that will help boost its production.
144Cécile Farkas

Moon Materials used

Semi-sphere and bean molds
Cake inspired by the universe of fantasy, the aesthetics Silicone fan mold Deco Relief
steampunk and Game of Thrones. To achieve this, I have played with Silicone wheel mold Katy Sue
gears, colors, setting and theme that allows Mango and nozzle
transmit this world. Cooling spray
Screen-printed guitar picks
Palette
Chocolate scraper
sulfurized paper
Metallic bronze powder
Brush
Cutting 5 cm
Brown velvet spray Velly Spray
Tempered dark and white chocolates

SEMISPHERESANDCHOCOLATEBEANS
Coat polycarbonate molds in the shape of hemispheres and beans with dark chocolate, using a piping bag. Empty the excess chocolate with the
Help from a scraper and on a sheet of sulfurized paper. Let the molds crystallize for one hour at 16ºC, until complete contraction of the chocolate.
to demold.
 145

CHOCOLATEDISCSANDCANDLES
On a screen-printed guitar sheet, spread a thin layer of tempered dark chocolate with the help of a spatula. Let it crystallize for 20 minutes.
cut chocolate discs with the help of a cutter. After a minimum of one hour of crystallization at 16ºC, remove the guitar sheets and unmold them
decorations.
Place a 4 cm high guitar leaf strip around a ring with a diameter of 18 cm and seal it. Prepare a second strip of rhodoïd. Stretch it.
Finish with a layer of chocolate on top. After 10 minutes, transfer it around the ring and secure it with a piece of tape. Let the chocolate crystallize for an hour at 16ºC.
Gently demold with the help of a cutter.
146Cécile Farkas

GEARSANDPLASTICCHOCOLATEBRANCHES
Mold the tempered dark chocolate in wheel-shaped molds using a piping bag. Lay the molds on a sheet of guitar and secure them.
about marble. Let it crystallize for at least an hour at 16ºC. Gently unmold the wheels one by one. Shape with plastic chocolate (see previous recipe)
also to obtain small branches. Reserve and then impregnate a fine layer of metallic bronze over the wheels and the branches.

FINALASSEMBLY
Moldear moldes en forma de abanico. Dejar cristalizar al menos una hora a 16ºC y desmoldar con cuidado uno a uno. Sobre mármol, ensamblar el abanico con
a chocolate disc with a leather effect, stick with tempered white chocolate. Immediately attach a partially molded hemisphere.
 147

Carefully glue a wheel on top. Secure with the help of cold spray. Glue another hemisphere and fix it. Glue a second wheel. Secure with the help of
spray. On the frozen beans, spray a thin layer of velvet spray. Let dry for 30 minutes. Gently stick onto the wheel and arrange around.
for a chocolate band. Your decoration is already ready to be placed on top of the cake.
148Cécile Farkas

Recipe for 2 cakes 20 cm in diameter and 5 cm in height

Intense dark chocolate mousse
Tender hazelnut cake 283 g whole milk
75 g eggs 73 g gelatin mass
75 g egg yolks 354 g 70% dark chocolate coating
40 g flour 619 g 35% MG whipped cream
115 g super refined sugar In a saucepan, heat the milk and pour it over the gelatin mixture and
120 g hazelnut powder the dark chocolate. Emulsify. When the temperature drops
1 u vanilla pod at 35-40ºC, assemble with the whipped cream. Use immediately.
200 g clear for the assembly.
45 g powdered sugar
Pour the eggs and yolks along with the solids and the vanilla. Whisk for...
you 5 minutes. Aside, mount the egg whites gradually adding Black mirror glaze
your sugar, the final texture will have to be frothy. Assemble 150 g water
To the marisa, a third part of the egg whites with the first beating. 300 g powdered sugar
Then add the rest of the egg whites. Spread over the mat of 300 g glucose syrup
silicone of 40x30 cm. Bake at 200ºC in a convection oven for 200 g sweetened condensed milk
7 to 8 minutes. Once out, cool on a rack and set aside for the 20 g gelatin powder 200 Bloom
assembly. Cut two disks with a diameter of 16 cm. 120 g water
300 g white chocolate
Liposoluble black dye
Shortbread
Hydrate the gelatin with its water (120 g). Bring the first three
90 g butter ingredients and the dye at 103ºC. Pour over the condensed milk
90 g toasted hazelnut powder sada and the hydrated gelatin. Pour over the white chocolate.
90 g flour Blend everything with the mixer and strain through a sieve. Chill the night.
90 g brown sugar previous. Before applying, bring to 32ºC.
In the mixer with a paddle, work all the ingredients until
obtain the mass. Extend between two guitar sheets to 3 mm of
thickness and store in the freezer for an hour. Cut into discs Recommendation for glazing
16 cm in diameter, place on a silicone rack and bake at Before applying, heat to 32ºC. Neither below nor above.
170ºC for 15 minutes. Set aside for finishing. at 35ºC. This temperature gives the glaze its viscosity
ideal for using it easily and regularly. It is important
apply it over well-frozen cakes at -20ºC. Never
Infused nib cream below, in order to avoid thermal shock. Never for in-
43 g cocoa nibs top, to prevent the cake from melting while we are
241 g cream 35% MG glazing.
51 g egg yolks
51 g powdered sugar
20 g gelatin mass MOUNTING
Mount in reverse starting with the mousse at the bottom and to the
Toast the cocoa nibs (oven at 150ºC for 10 minutes).
sides. Introduce the inside, continue covering and seal with the sponge.
give in the hot cream. Let it infuse overnight. Heat the cream
I choose the shortbread. Smooth and freeze. Spread the rest of the mousse.
with the nibs at 40ºC and strain. Adjust weight and make an English with
the rest of the ingredients. Thicken with the gelatin and smooth it out. Pour into
in the Pavoni Spiral mold and reserve in the freezer.
Glaze the cake once frozen and unmolded. Give it a touch.
16 cm interior mold. Let it set in the freezer.
velvet to gun to the spiral. Decorate.

Vanilla whipped ganache

74 g nata 35% MG chocolate mousse
black mirror glaze
1 u vanilla pod
14 g glucose syrup
14 g inverted sugar
120 g white chocolate
154 g cream 35% fat infused nib cream
vanilla whipped ganache
Heat the first cream and add the chopped and scraped vanilla.
Add sugars and bring to a boil. Pour over the chocolate beforehand.
melt the butter and smooth it out. Add the second cold cream and emulsify.
Reserve the preparation in the refrigerator the day before. Whip and pipe.
about the nib cream and letting it crystallize in the freezer. soft hazelnut cake shortbread
150

Sugar
designing for third parties
 151

BARCELONA
[Link]

Since 2007, Barcelona has been working on proposals and develops

actions of an experienced professional like the Austrian
Georg Pirker. Trained in cooking and pastry at prestigious establishments.
Central European, this professional moves to the city with-
given to serve first as executive chef of Sant Lluis
Ristol and then to launch his own bakery, Zucker Pastis.
it would be, from the one who is dedicated to creating and distributing all kinds of
quality pastry products to restaurants, hotels and
high-end caterings.
The bakery does not compete on price but on
quality, specifically addressing raw materials.
As Georg explains, "for us it is fundamental. Just like
the commitment to sustainability. There may be ingredients
of higher quality that come from abroad, but if it is po-
We like to select local raw materials.
Proof of their good work is that, despite facing a crisis right from the start,
this business has been growing until it consolidated and faced future projects of
great interest, such as the future opening of a point of sale. For this, Georg has
notable value such as Jordi Mora, "a piece that is
key in the workshop.
Together with Jordi, the product catalog is being redesigned, betting on
to raise the bar even higher in individual items, fingers, nougats, and cakes offered
This sugar. Proposals that combine elegance with the precision that a requires.
preparation designed to be served by third parties. They demonstrate it to us through
these four recipes that we share here.
 152 Sugar

Vanilla and raspberry mousse

Almond sable vanilla whipped cream
210 g butter 1.000 g liquid cream
165 g powdered sugar 90 g egg yolk
45 g almond flour 125 g sugar
90 g egg cs vanilla essence
6 g salt 22 g hojas de gelatina
365 g flour
40 g wheat maltodextrin Boil the cream. Scald the yolks with the sugar and raise to
84-85ºC. Lower the temperature to 60ºC and add the vanilla essence.
Cut the butter into small pieces, add the flour and the and then the previously hydrated and drained gelatin sheets
maltodextrin and crumble everything together. Add the salt, sugar, egg and Mix well and let rest in the fridge for 12 hours.
ground almond and work until obtaining the homogeneous texture of
the sablé dough. Let it rest in the fridge for 1 hour. Roll out and bake
in the oven at 170ºC for approximately 15 minutes. Red fruit jelly
400 g raspberry puree
Sponge cake with sablé and chocolate 20 g xanthan
1.000 g neutral gelatin
560 g almond cookie
420 g Golden éclat (broken wafer) Heat the raspberry puree and the neutral gelatin to 40ºC. Add
440 g white chocolate the xanthan gum and mix well in the Thermomix.
4 g salt
cs natural lemon zest
Crumble the baked sablé. Add the chopped wafer, the cho- MOUNTING
melted chocolate, salt, and lemon zest. Place the preparation of the sablé cake in a desired mold and
leave a gap in the center. Fill the gap with a drop gene-
raspberry jam rose. Place the half-sphere of
Raspberry jam mousse upside down over the jam. With a nozzle
Arrange the vanilla cream in a star shape. Decorate.
450 g raspberry purée
450 g raspberry pieces
225 g sugar
20 g pectin NH
6 g citric acid
Heat the puree with pieces of raspberry to 30ºC and with part of the
sugar. Next, sprinkle the rest of the sugar in a rain-like manner.
mix the car with the pectin. When it starts to boil, add the acid.
citrus.

Swiss meringue
66 g sugar
33 g egg whites
Heat in a bain-marie to 40ºC and whisk.

Raspberry mousse
500 g raspberry puree
100 g Swiss meringue
5 u gelatin sheets
500 g semi-whipped cream
Heat the raspberry puree to 40ºC and add the gelatin leaves
previously hydrated and drained. Add the pulp to the meringue
Swiss and, finally, add the semi-whipped cream gradually. Colo-
pour the mousse into hemisphere molds and freeze.
153
 154 Sugar

Chocolate oval

Almond biscuit Chocolate mousse

210 g butter 290 g English cream
165 g powdered sugar 3 u gelatin sheets
45 g almond flour 270 g chocolate coating
90 g egg 90 g half-monthly birth
6 g salt
Pour the hot strained custard over the melted topping-
365 g flour
it is possible to obtain a fine, shiny, and elastic texture. Perfecting
40 g wheat maltodextrin
the emulsion with a stick without incorporating air. Work at 35ºC. Add
Cut the butter into small pieces, add the flour and the the cream with a pastry tongue.
maltodextrin and crumble everything together. Add the salt, sugar, egg and
ground almond and work until obtaining a homogeneous texture of
the sablé dough. Let it rest in the refrigerator for 1 hour. Roll out and bake Other ingredients
in the oven at 170ºC for approximately 15 minutes.
oval chocolate sheets
Sacher cake
Sponge cake with sablé and chocolate bronze dye

560 g almond shortbread

420 g Golden éclat (chopped wafer)
440 g white chocolate
4 g salt
cs natural lemon zest
cs cocoa powder
Crumble the baked sablé. Incorporate the chopped wafer, the cho-
melted chocolate and lemon zest and cocoa. Mix well.

English cream
500 g cream
500 g milk
200 g egg yolk
100 g sugar
Boil the liquids, scald the egg yolks, and raise to 84ºC.

Chocolate cream
1.000 g English cream
for you gelatin sheets
420 g dark chocolate 59%
Raise the anglaise cream to 84ºC. Add the gelatin sheets and then
finally the melted chocolate.

A S S E M B LY
Place the preparation of the sablé cake in a mold and leave to
hole in the center. Fill the hole with a generous drop of the
Chocolate cream. Place the half sphere of the mousse upside down.
over the creamy chocolate. Decorate with the slices of
chocolate oval-shaped.
155
156 Sugar

Fried egg
Almond shortbread White chocolate mousse
210 g butter 700 g English cream
165 g powdered sugar 1.000 g white chocolate
45 g almond powder 1.000 g semi-whipped cream
90 g egg 11 g gelatin sheets
6 g salt
Whip the English cream at 80ºC and add the previously prepared gelatin.
365 g flour
hydrated and drained. Mix well and add the white chocolate
40 g wheat maltodextrin
melted and the semi-whipped cream. Gently mix.
Cut the butter into small pieces, add the flour and
crumb everything together. Add the salt, sugar, egg, and almond Passion fruit semifreddo
ground and work until achieving the homogeneous texture of the
sable pastry. Let rest in the refrigerator for 1 hour. Roll out and
500 g passion fruit juice
250 g eggs
bake in the oven.
250 g egg yolks
400 g sugar
Sponge cake with sablé and chocolate 6 g gelatin sheets
400 g butter
560 g almond cookie
Heat the juice to 80ºC. Blanch the egg yolks and the eggs with the
420 g Golden éclat (chopped wafer)
sugar and raise to 85ºC. Add the gelatin and the butter and cool
440 g white chocolate
in the fridge.
4 g salt
cs natural lemon zest
Crumble the cooked sablé. Incorporate the chopped wafer, the A S S E M B LY
melted chocolate and lemon zest. Place the preparation of the sablé in a desired mold and leave it a
hole in the center. Fill the hole with chocolate mousse
white and freeze. Once frozen, place the half sphere of the
passion fruit semifreddo.
 157

Finger Lemon Pie

Almond biscuit Merengue
210 g butter 300 g sugar
165 g powdered sugar 100 g water
45 g almond flour 100 g clear
90 g egg cs pinch of salt
6 g salt
Boil the water with sugar at 121ºC and add to the semi-whipped egg whites.
365 g flour
mounted.
40 g wheat maltodextrin
Cut the butter into small pieces, add the flour and
the maltodextrin and crumble everything together. Add the salt, sugar, Assembly
egg and ground almond and work until obtaining the texture Place the preparation of the sablé cake in a desired mold
homogeneous sablé dough. Let rest in the fridge 1 and leave a hole in the center. Fill the hole with the cream of
hour. Extend and bake in the oven. lemon. Pipe the meringue on top with a plain nozzle.
To decorate.
Sponge cake with sablé and chocolate
560 g almond cookie
420 g Golden éclat (chopped wafers)
440 g white chocolate
4 g salt
cs natural lemon zest
Crumble the baked sable. Incorporate the chopped wafer, the
melted chocolate and lemon zest.

Lemon cream
400 g lemon juice
4 you lemon zest
300 g eggs (6)
40 g yemas (2)
260 g sugar
120 g butter
cs pinch of salt
Cook all the ingredients except the butter until bringing
at the boil. Add the butter at the end.
160

The pastry mixer

from China
Wang Sen

[Link]'SREPUBLICOFCHINA
Wangsen Western Food School

5,000 students, 300 teachers, and 12 campuses are part of the education
the training of Wang Sen, one of the main responsible for
for years in bringing chefs from around the world to teach classes at their
Top Chef Shanghai Union. It all started more than 25 years ago with
a special interest in the artistic side of Western pastry.
 161

Wang Sen founded the Wangsen Coffee Baking Western-Food School. access to the country for bakers and pastry chefs from around the world
in Shanghai 1993. Although initially it was only dedicated to the for- up to 100 important chefs from outside China have passed through
information related to cake decoration, over the years its facilities since then. But those are not the only ci-
he was expanding the instruction to develop a curriculum com- stunning phrases from this school. 25 years after its founding
full in bakery, decoration, coffee, and desserts. Already in the year 2000, Wangsen School is spread across 12 campuses and has even opened
Wang Sen himself explains that he becomes the first his first delegation outside the Chinese borders, in France
school in China providing specific training in the art of Saint-Etienne. 5,000 students pass through its classrooms each year and a
molding and crafting of artistic pieces with sugar, fondant, a team of 300 teachers is responsible for delivering training on
chocolate and marzipan. Their passion for everything that involves first level. Wang Sen opens the doors of his training centers to us.
with sweetness and especially with its artistic side I don't know- information, from the Shanghai Top Chef Union and from Wangsen Food Creati-
from there, but it feeds on the agreements signed with others Research and Development, factories that not only take care of
prestigious schools around the world, such as the Japanese Okashi to prepare the new generations of professionals in China, but
School, Hyejeon College, Wilton and with Alain Ducasse Education and that feed their participation in international competitions
the French ENSP of Yssingeaux. top level and pursue innovations to address the
In 2013, the Shanghai Top Chef Union was created, a door that opened preferences of the domestic consumer.
162Wang Sen

We make the dreams of our students come true

How is Western pastry taught in China? The Wang Sen Education Group has a division dedicated to
the high Western pastry, the Wang Sen Top Chef Union (TCU).
Located in the Jing’an district of Shanghai, TCU occupies a
2,000 square meters space. Walking inside is
how to enter an art gallery, you can see sculptures
of chocolate and fondant everywhere, in addition to murals at
large scale that matches classic leather sofas and crafts
exquisite items from Europe that make the space a place
artistic to fashion.
There are long-term courses for people who wish to get started in
Western pastry, and advanced short courses for professionals
mails with a certain basis, as well as postgraduate courses every three months. The
the objective is to create a training center that focuses on nutrition
future with an international vision.
The Wangsen Group incorporates foreign teachers and is purchased
in the perfecting of all the skills that it teaches.
The team of external teachers is mainly composed of
recognized chefs who come from France, America, Italy, Germany,
Nia, Japan and other countries. We bring together prestigious local chefs and
foreigners to grasp the essence of the culinary culture
domestic and international.
 163

How does that Western bakery adapt to Chinese tastes? Our goal is to expand into the best cakes, choco-
breads and cakes, to inform students about the standards of
the authentic Western pastry shop. At the same time, we try to innovate and
adjust the tasting to suit today's audience. For
For example, in relation to bread, the Chinese and the French enjoy it because of
same, but the Chinese consumer is not used to the taste of
a European-style bread, so we have softened those
bread formulas. Smoothed formulas that also require
from the French technical base. For example, we add nuts,
jams or other fillings that help with the tasting of
these European breads better suit our palate.

¿Cuántos estudiantes recibís cada año y cuál es su perfil? Annual enrollments reach 5,000 students, about
all between 16 and 25 years old, with a slight female predominance.
For most of these students, this is their first contact with
the western pastry shop. Some hope to achieve some cones-
foundations that lead their professional steps in the future.
Otros confían en aprender la pastelería occidental más genuina.
For those who already have a certain foundation, their aspiration is to me-
improve their skills, especially thanks to the TCU courses,
and thus giving a more international touch to their product repertoire.

What would you highlight about the training team of Wangsen Educational Group? For our group, technology is everything, we have 20
members in the R&D department and facilities for
develop its functions of 2,000 square meters. It is oriented-
tailored to market needs and constantly researching
new technologies and products that are also transferred to the
teaching. Currently, we have developed 25 technologies and
professional tools, in addition to perfecting ceramics
for cakes, artificial flowers, 'zodiac cakes', shovel for the chocolate-
late and other tools for its sculpting and manipulation,
molecular ingredients for cakes, natural yeast bread,
3D latte art, fondant embroidery, production processes of
jade sugar and many more.
164Wang Sen

On the other hand, our group focuses on continuous improvement.

from his team of 300 elite professors. Firmly consider
that the effort of each teacher is essential for a teaching-
quality training. After 20 years of activity, the Group has
developed a comprehensive management system for teachers
which includes supervision, continuous training, evaluation tests-
evaluation, etc. Every year, the core of instructional chefs is organized
to participate in competitions, school exchanges, etc.
They have won numerous awards both locally and internationally.
national. By improving the capabilities of its teachers also
It manages to broaden its perspective and personal growth.

What is the main message for your students? Our school can make the dreams of the students come true.
We encourage our students to achieve perfection.
western pastry technician always with a artisanal heart
No. At the same time, in the food sector, hygiene is a
extremely important aspect. Any operation is
inseparable from a premise in hygiene that students must
to know. On the other hand, learning pastry or bakery is a
long process, which requires students to be constant, adapt
his mindset and respond positively.

What type of artistic training does your team of teachers offer? We place great importance on the artistic deployment of the paste.
reading. In our teaching, besides providing technique related to
nothing with that western pastry shop, we dedicate time to improvement
from the cultural and artistic knowledge of each student. In
All our courses include training in art and modeling.
We also regularly organize the participation of professors
res and students in local and international competitions, thus
as you visit top-level exhibitions, which usually has repercussions
tapping into a benefit of your artistic skills.
 165

We regularly organize the participation of teachers and students in

local and international competitions, as well as visits to exhibitions of pri-
my level, which usually has an impact on the benefit of their artistic skills

Entirely crafted in bread by Professor Zhou Bin, Made of fondant by Professor Han Lei, it deserved
he deserved the victory alongside Peng Fudong in the last edition the silver medal and the award for Best Sculpture along
from the Cup of Bakers organized by UIBC in Iba to Wang Qilu at the Contest organized by the FIPCG in
Munich. This is the winning artwork. Milan in 2017.
166 Wang Sen

The concept
Our group also has stores, which allows our R&D team to connect better with the market and its
demands. An example of this is our new Baumkuchen, which had a splendid commercial response. Although the
the finished cake looks very rough, its taste is very pleasant, it has a chic appearance and it is not overly
sweet. We have special equipment for its preparation and the ingredients come from seven different countries. It is
very rewarding in the sense of the political openness of our country, without which we could not develop this type of paste-
the.
With this dough, we create different dreamy and refreshing creations. For example, the Wave semi-freddo cake.
chocolate, starting from a slice of the cake filled with ice cream.

Tree cake
Time
550 g emulsifier for cakes*
950 g salted butter
700 g cream
30 g vanilla extract
200 g honey
150 g ron
1.500 g sugar
2.850 g eggs
650 g low flour
750 g cornstarch
200 g tapioca starch
30 g impeller
Work on the robot at low speed the emulsifier, the butter,
cream, vanilla extract, honey, and rum. Activate the cooking and raise to 8
speed. Work until the butter is melted. Interrupt cooking
when it reaches 50ºC. Add the sugar and work at speed 5. Add
the eggs and mix at speed 9. Achieve a firm mass. Pour a
40% of the mass in another robot and work at speed 5. Add the flours,
Starches and sifted leavening agent. Work them at a slow speed. Raise the
speed to integrate well. Pour the batter into a special tray of
baumkuchen. Preheat to 30ºC. Dip the roller in the dough and turn it on.
the team. Rotate at 30Hz speed. Bake at 250ºC for 12 seconds
two to cook each layer. Decrease to 5Hz every five layers while continuing.
baking. Generally, we get 15 layers. When baking the last two
layers, scrape the surface with a special spatula. Bake for 10 seconds
last layer.

Regarding the emulsifier for cake, the batter could turn out unstable because of
blame the process to which it is subjected. That's why we have increased the amount
habitual.
167
168Wang Sen

The fascinating mousse Mousse

of spring 34 g 100% hazelnut paste
100 g hazelnut paste 50%
100 g milk
8 g gelatin sheets
330 g cream
Soak the gelatin sheets in cold water. Place the pastes and the milk.
in a saucepan and bring to a boil. Remove from heat. Add the gelatin and mix
Good. Let it cool and assemble with the whipped cream. Keep in the refrigerator.
 169

Interior Red icing

75 g cream 150 g water
35 g milk 225 g sugar
5 g vanilla extract 5 g pectin
20 g sugar 25 g sugar
2.5 g gelatin sheets 87.5 g glucose
125 g churned milk 10 g gelatin sheets
Bring to a boil in a saucepan the first cream, along with the milk, vanilla, and sugar.
c/s red dye
car. Remove from heat and add the previously hydrated gelatin. Mix well. Bring the water and first sugar to a boil. Mix the second sugar with
and cool down. Assemble with the second whipped cream. Reserve in the cold. the pectin. Add it to the saucepan and heat again. Add the glucose and return
to bring to a boil. Add the previously hydrated gelatin and the coloring agent
red. Let set overnight.
Vanilla semifreddo
75 g cream Other ingredients
35 g milk
5 g vanilla extract 5 u clavelina (Dianthus chinensis)
50 g egg yolks c/s chocolate circles
20 g sugar
2.5 g gelatin sheets
125 g cream A S S E M B LY
Heat the first cream with the milk. Mix yolks with sugar. Pour the Pour the mousse into the mold. Pipe a layer inside. Finish with
boiled milk in the yolks and bring to 80-90ºC. Remove from heat and do not stop fill with the rest of the mousse and finish with a base of baumkuchen.
[Link] the vanilla and the gelatin leaves. Mix well and let it cool. To lower. Unmold and glaze. Place on the baumkuchen and decorate with
Fold in the whipped cream once the temperature drops to 30°C. Pour in the chocolate circles and the carnation.
mix in a piping bag and pipe into baumkuchen discs. Freeze.
170Wang Sen

Chocolate semifreddo wave

Chocolate semifreddo
70 g milk
15 g cream
20 g egg yolks
150 g cream
80 g 55% dark chocolate
2 g gelatin sheet

Bring the cream and milk to a boil. Remove from heat and pour into the
mix of eggs and sugar. Stir well. Bring back to 80ºC. Remove-
remove from heat and let cool. Add the previously hydrated gelatin and
Remove well. Melt the chocolate in a double boiler and pour. Emulsify well.
Cool to 18ºC and add the second cream. Stir well again. Freeze.
 171

Cheese mousse Other ingredients

200 g Anchor cream cheese 1 u strawberry
100 g milk 1 u 1.7 cm cantaloupe melon ball
500 g sugar diameter
10 g sheet gelatin 1 u blueberry
200 g nata 1 u baumkuchen roll
2 g lemon juice c/s oncidium orchid hybrid flower
Heat the cream cheese in the microwave to soften. Add
c/s Chinese chives
the sugar and stir. Heat the milk to 60ºC, remove from heat and add 2 u white currant
previously hydrated and drained gelatin. Mix well. Pour over the 1 u red currant
softened cheese and stir again. Add the juice and stir again. Chocolate decorations
Add the whipped cream and mix. Pipe into special molds and chill.
Cut baumkuchen and fill it with chocolate ice cream. Bring down. Un-
temperature.
mold cheese mousse and pipe with the paint. Place on top of the
baumkuchen. Place the dessert in the center of the plate and decorate with motifs.
of chocolate and the listed fruits and flowers. It is suggested to accompany it with a
White paint bouquet of orange and strawberry jams.
100 g white chocolate
200 g cocoa butter
Melt the chocolate and cocoa butter in a double boiler. Stir well.
172

Light snacks

BARCELONA
[Link]

Because not only of sweets does the baker live, or some bakers, in the
Barcelona school also teaches theory and practice of other
specialties that we could classify as savory pastry,
teacher, brunch or straight to the kitchen. Professor Jose Romero tells us
invite on these pages to taste a small and delicious bite,
crispy and airy, and versatile, as it can be filled with all kinds of
of creams, pâtés, [Link] if that weren't enough, Romero accompanies these mini airbags with
a duck ham that they prepare and cure in the school itself and that they also explain to us.
how to do it.
 173

Jose Romero
174Jose Romero

Puffed bread
1.000 g weak flour
250 g tempered water
250 g milk
15 g olive oil
15 g salt
2 g yeast
Knead all the ingredients by hand, let rest for 20 minutes.
fold and laminate the dough over itself with 3 simple folds.
Freeze, cut into the desired shape, and let ferment until
double its volume. Then fry at 180ºC until golden brown.
Pass through absorbent paper. They can be served as is as appetizers.
tiv, fill or accompany with any type of cold cuts, pâtés
or cheeses.
 175

Duck ham
2 u duck magret
400 g salt
400 g sugar
Remove the intramuscular skins and the superficial layer of fat.
Mix the salt and sugar. Optionally, you can add a ring-
peppercorns, juniper berries, seeds
of fennel, citrus peels, etc. Make a bed of salt and sugar,
place the duck breasts and cover with the same mixture of salt and
sugar. Let cure for 24 hours in the salt*.
Lay the piece on a cotton mesh. Let it dry in a cool place and
dry until it reaches the ideal point of curing. It will be approximately
Mind for 3 months. Cut and consume.

The longer it is left in this salt, the drier and less smooth it will become.
ham. Salt coagulates the proteins of the food, 'cooks' them, as happens
with vinegar, therefore fire is no longer needed to cook it.
178

Asia Pastry Forum 2018

The world party
of learning

Since 2012, Kuala Lumpur (Malaysia) has hosted the Asia Pastry Forum,
un evento único por su longitud, nivel de especialización y progra-
training of internationally recognized pastry chefs. The
The figures from its latest edition speak for themselves: 24 days, 19 masters-
class of various sessions, 200 professionals and 120 students participated
participants. They are the main indicators of a formula that attracts
more and more people from all over the world, not just from the area of
influence of the country, while staying true to the appointment to a good
percentage of regulars who value the opportunity to renew
ideas and continue training.

An opportunity that we at Dulcypas can only

to applaud and admire just by mentioning the speakers of each edition.
In 2018, the MOFs have been Jean-François Arnaud, Angelo Musa,
Arnaud Larher, Stéphane Treand, Frederic Hawecker and Sébastien
Chevallier. They were accompanied by the chocolatier Christophe Morel, the
mass specialist Johan Martin, the British king of éclairs,
Joakim Prat, in addition to Vincent Guerlais, Emmanuele Forcone, Sé-
bastien Bouillet, Frederic Moreau, Joaquin Soriano, Gregory Doyen,
Kanjiro Mochizuki and the Chinese Han Li. The program was closed by the es-
vegan pastry specialist, Toni Rodriguez, and a very
well known among our readers Martin Lippo, who put the
avant-garde note to programming through its proposals with
techniques such as multisphere technology, vacuum, foams or ni-
liquid nitrogen.
179
180Asia Pastry Forum

Flower of
raspberry
Johan Martin

Croissant dough
1.000 g T45 flour
25 g salt
100 g sugar
15 g inverted sugar
50 g fresh yeast
250 g anhydrous butter cut into cubes
280 g water 4ºC
200 g milk
 181

To color the dough Raspberry jam

5 g water-soluble red dye 400 g raspberry puree
100 g bottled water
100 g sugar
For the lamination
12 g gellan
375 g anhydrous butter
In a saucepan, mix the ingredients. Bring to a light boil and pour.
In the mixer with hook, mix flour, salt, sugars, milk, in a silicone sphere mold. Freeze.
water and yeast. Next, add the butter and knead
the second speed for six minutes. The temperature of the
the dough should be left at 24ºC. Raspberry compote
Separate 500 grams of dough and mix with the red dye (Séva-
300 g raspberry puree
dissolved in boiling water. Laminate this colored mass to
200 g raspberry pieces
2 mm thick between two sheets of plastic. Place in the freezer.
200 g sugar
for a few minutes.
15 g pectin NH
The rest of the mass, about 1.415 g, let it develop for about 30
minutes at room temperature. Punch down the dough and place it in In a saucepan, heat the raspberry, puree and pieces to 40ºC. Add
the freezer for about 45 minutes, then let it rest the pectin with the sugar. Boil for 4 or 5 minutes. Cool and
eve in chamber at 4ºC. keep cold for finishing.
The next day, take the dough of 1,415 g and roll it out with a rolling pin.
to obtain a square of 60x40 cm and place it on a tray
chill in the freezer for 10 minutes. Roll out the dough and place FINISHED
the dry butter crushed over half of the surface. Do- In a greased ring, place a disk with a mass of 3 mm and butter.
cover about three quarters of the surface, layer slightly place on a silicone mat. Cut the center with a 2.5 cm ring.
and place it back in the cold. Stretch it out again into a sheet. and subtract this interior. Place the folded strips of dough on
folding a simple fold and extracting a sheet of 60x30 cm. themselves (see photo). Ferment at 26ºC for 1 hour to 1 hour and
Put back in the freezer. fourth.
Place the colored dough on top of the rest of the dough and roll out.
in rolling mill at 3 mm thickness. Cut discs with grease rings. Place a raspberry confit filling inside and bake at 165ºC for 15
Two. Cut strips of 7x2 cm and fold in half, on the colored side. in 20 minutes. Paint with a brush using a syrup of 30ºBé as soon as
as soon as it comes out of the oven. Fill with raspberry compote.
Paint the center and decorate with gold leaf. At the base, paint with
neutral glazing and coat with desiccated coconut.
182 Asia Pastry Forum

Cherry Blossom Tartlet

Kanjiro Mochizuki
 183

Tart shell dough Masa cake

180 g butter 338 g butter
150 g sugar 270 g icing sugar
42 g egg 90 g honey
30 g weak flour 360 g eggs
30 g almond flour 263 g weak flour
240 g bread flour 75 g almond flour
c/s vanilla extract 75 g cherry blossom (presented in salt)
66 g sweet green beans Uguisu Mame 15 g cherry leaves (cured in a liquid)
105 g candied cherries (cut into small pieces
Cream the butter with the sugar and then add the
pieces)
eggs. Add the sifted dry ingredients and the vanilla. Set aside the vis-
38 g cherry liqueur
Rolling out to 3.5 mm and lining rings of 15 cm in diameter and 4 m of
15 g cherry blossom paste (coloring mix
height. Place 66 g of Uguisu green beans on the tartlets
red and cherry blossom fragrance
Mom*.
Cream the butter with the luster. Add the honey and the eggs.
The Uguisu mame green beans are blue peas. Add the sifted flour and the almond powder. Work all together.
typical Japanese, cooked in a pressure cooker with sugar. the ingredients and place them in the lined rings.
184 Asia Pastry Forum

Crumble A S S E M B LY

120 g sugar Once the cake rings are complete, bake at 160ºC for
120 g almond powder 45 minutes. Decorate with icing sugar and caramel cherry blossoms.
120 g weak flour lizadas.
120 g butter
c/s cherry blossom paste
c/s food coloring
6 u cherry blossoms
Mix all the ingredients and refrigerate for a
hour. Sift and sprinkle over the pies.
 185

coffee tartlet
Angelo Musa

Sugary paste Chocolate sponge cake

560 g butter 500 g yolks
367 g powdered sugar 430 g sugar
140 g almond flour 250 g flour T55
10.5 g final salt 100 g cocoa powder
2.5 g lemon skin 150 g fresh butter
1.75 g vanilla pod 500 g clear
920 g flour T55 130 g sugar
182 g eggs
Beat the yolks with the sugar for 15 minutes. Pour the
Cream the butter with the sugar, almond powder, salt, zest boiling butter. Continue with the sifted flour and cocoa.
and vanilla. Add the sifted flour and finally the eggs. Integrate with the egg white and sugar mixture. Lightly break and
Refrigerate for a minimum of 12 hours. Line the tart shells to 2.5 scoop into rings of 4 cm in height. Bake at 170ºC for 35
mm thick and bake at 150ºC for 15 minutes. Glaze with minutes in a modular oven.
egg bath (100 g egg + 25 grams of whipped cream) and bake
15 more minutes.
186Asia Pastry Forum

Coffee ganache Coffee Chantilly

360 g whipped cream 505 g whipped cream
440 g milk coverage 55 g hot cream
65 g black coverage 66% 6 g instant coffee powder
125 g butter 28 g sugar
45 g Trimoline 26 g gelatin mass
17 g instant coffee powder
Heat the second cream, add the soluble, the sugar, and the gel.
32 g ground coffee
Tina. Assemble with whipped cream and pipe.
Infuse the ground coffee beans in the cream for 15 mi-
nuts. Glue. Add the coffee soluble and heat. Pour over the
melted toppings. Add the butter. Fill the pie. MOUNTING
On top of the lined pastry, place the cake. Fill it in.
with the coffee ganache and then pipe the whipped cream.
Finish as seen in the photo.
187
188 Asia Pastry Forum

Raspberry mignardise
Martin Lippo

Multispherification of raspberry
1 l filtered water
6 g alginat
400 g raspberry puree
100 g simple syrup
10 g glucanolactate
Blend the water with the alginate in a mixer. Set aside. Mix the
puree with the rest of the ingredients, also using a hand blender.
Using a syringe, drop the raspberry mixture.
in the alginate bath. Leave them in the bath for 30 seconds.
Drain and pour into silicone molds. Let set so that it
according to the multiespherification.

Raspberry cream
180 g eggs
10 g cornstarch
180 g raspberry puree (Boiron)
150 g sugar
4 g citric acid
150 g butter
Mix the eggs with the starch using the blender. Place in
a saucepan the raspberry, the sugar, the acid and the butter. Bring to
boiling. Add the eggs and continue stirring. Wait for
Bring the mixture back to a boil, stirring constantly. Cool and set aside.
in pastry sleeves.
 189

Sablé dough
115 g butter
85 g sugar
2 g fine salt
45 g eggs
1 u vanilla pod
30 g almond flour
200 g flour
25 g corn starch
Cream the butter with the sugar, salt, and vanilla. Add the
almond, the egg, and half of the flours. Do not work excessively-
So. Add the rest of the flours. Spread over parchment paper and FINISHED
cool for an hour. Apply a cutter. Bake between two mats of Unmold the multi-spherification and place it on the sablé. Fill the
silicone at 150ºC for 15-20 minutes. center with raspberry cream. Finish with a micro vegetable.
192

Jordi Morelló demonstrates

now your domain
of the panettone
BetterArtisan Panettone
from Spain 2018

The award for Best Artisan Panettone in Spain consolidates the

Ochiai pastry shop as one of the establishments that is more
in the form of the country. Despite the fact that a few months ago the team re-
I felt the departure of several bakers and heads of department,
with this new achievement, the bakery continues to demonstrate dynamism
my excellence. A panettone presented by the head of the bakery of
Takashi Ochiai, Jordi Morelló, who is not the result of an evolution
progressive in the perfection of the product, but rather a true-
the qualitative leap that occurs as a result of the organization of
a course with Rolando [Link] the award for Best Artisan Croissant of
Butter of Spain 2013, Morelló once again demonstrates his enormous professional worth.
 193

The Best Artisan Panettone in Spain reaches its third edition Thus, on November 19, it took place at the facilities.
with the entry of Ochiai Pastisseria (Barcelona) in the reduced group- milanesas from Swiss Corner a new date that recorded a great
of winning establishments. If in 2016 the winner was Yann participation, with 30 panettones in the contest. An Italian-Spanish jury
Duytsche (Dolç-Sant Cugat) and in 2017 this honor went to Oriol. Spanish, formed by Pierre Paolo Magni, Massimo Turuani, Andrea
Balaguer (Boutiques OB), finally, in 2018 opened its doors to Besuschio, Oriol Balaguer, Elies Miró, Pere Camps, as representatives-
this select club to the chief of Obrador de Takashi Ochiai, Jordi Morelló. many from the Barcelona guild, and Alberto Ruiz, director of Dulcypas,
This young man from Lleida, also the creator of the Best Croissant award he considered that the Morelló panettone deserved the
Butter artisan from Spain 2013, has accomplished another of first prize. In the opinion of the jury, the balance between all its
its great challenges. And it has done so in a very special edition, ce- ingredients (butter, egg yolks, candied fruit…), a correct
held for the first time outside the headquarters of the promoter of this fermentation and that characteristic humidity and cottony texture,
competition, the Pastry School of the Guild of Barcelona (EPGB). besides a good format including its icing crown, they were the
Thanks to the collaboration between the EPGB teacher, Jose Rome- virtues that made a difference with other panettones.
The director of this training center, Olivier Fernández, and the
Swiss maestro Giuseppe Piffaretti was able to carry out this competition. Asimismo, la organización aprovechó el final de fiesta, es de-
in the cradle of panettone, Milan. It also received support from after the proclamation of the result, to announce the celebration in
sponsors like Sosa, Elle&Vire, and Cart Service. November of next year for the Panettone World Cup,
 Best Artisan Panettone of Spain 2018

in the Swiss town of Lugano. They will collaborate and participate for its impact on the final result, it was worth taking this risk
pastry chefs from Switzerland, Italy, and Spain, and with the possibility of doing so risk,” he comments. Morelló has had the collaboration at all times.
extensive to other countries. Vienna Campos García, who is also part of the team-
by Ochiai Pastry Shop.
According to Morelló, his panettone is the result of an evolution.
constant in the pursuit of perfection. "Last year finally This year we started preparing for the contest in October.
we got the hang of the sourdough. Until then it had been- We start with one test per week, in November it increases-
I am tired of making changes (more egg yolks and butter) two to two,” he points out. Takashi and his wife, Carme Martí, “were trying
in our sourdough recipe without managing to improve it, all the panettones we were making." "This year we noticed that
There was no way to correct 'the acidity of the dough, also the level of the panettone had risen a lot, moreover they did not fill so-
it was too liquid in the kneading." Everything changes when They were much lighter," insists Takashi during the interview.
Morelló decides to go back to working with the first dough recipe.
mother that was used in Ochiai. This idea arises from a course If the croissant elevated the pastry of Ochiai among the clientele
by Rolando Morandin in the original workshop of Ochiai Pastisse- Clearly, the panettone has broadened its potential audience.
RIA, two years ago. Since then, the progress is notable. The panettone has attracted a new customer, people who still
Thus, the panettone from the competition had a cotton-like texture. They did not know us and it has relaunched all the pastries,” says the boss of
smooth, frayed when crumbling, in addition to a balanced baker. If before the award the best-selling panettone was the tea one
proportion of candied fruit, quite generous in comparison matcha green, now the tables have turned. The classic, that is to say the
with other panettones that were competing. "But it is important not to of candied fruits presented for competition, it is the most requested,
start with the amount of candied fruit because it may affect it. much higher than matcha green tea and chocolate. In terms of
negatively to the structure of the panettone,” he assures. “In the con- in the comparatives the figures could not be clearer. The campaign
course we present a recipe that had double the content The Christmas season has left around 5,000 panettones sold,
of yolk and butter than other panettones because we knew that while last year was 270.
195
 Best Artisan Panettone in Spain 2018

The panettone of Jordi Morelló

To begin the process of making panettone, one FIRSTREFRESHMENT
the sourdough must be at an optimal level. If the reserve- 1.000 g sourdough
Put it in the fridge, we need to take it out a few days in advance and let it thaw.
900 g flour
refreshing until achieving optimal conditions 270 g water at 30ºC (30% relative to the weight of the
actions. flour)
Knead all the ingredients until a homogeneous dough is obtained.
since it is a very hard dough, in order not to heat it excessively, it
Pass through the laminator. Make a ball or fold the dough as if
take out a puff pastry and reserve it in a bowl/container with
water at 24/26ºC. Ferment for 3 hours at a maximum of 30ºC.

sourdough starter SECONDREFRESHMENT

500 g flour 2.170 g sourdough (100% sourdough)

250 g water 1.953 g flour (0.9 of flour)
781 g water at 30ºC (40% over the weight of the flour)
Make a dough with flour and water (while kneading, the dough picks up the flora)
bacteria that is in the environment). Pour it into the bag of Knead all the ingredients until obtaining a homogeneous dough.
flour, in a week it will have fermented and opened. Take re-laminate it to avoid overheating it. Make a
the heart of the dough and pasture 1x1 and 30% water. Leave in water, Roll or fold it as if it were a puff pastry and set it aside.
It will take about 2 days to float. When it starts to float, it means in a bowl/container with water at 24/26ºC. Ferment it for 3
the yeast is acting, then it will refresh for hours at 30ºC maximum.
about 20-30 days.

THIRDSOFTDRINK
dry sourdough starter Three hours after the last refresh, divide the sourdough.
in two halves:
crust of the sourdough
½ l water The first half is the sourdough starter that will be used to make the
Remove the crust from the sourdough and keep it in an envelope. When- first filling.
If you are going to use it, mix it with half a liter of water and leave it.
oxygenating for 24 hours. Grazing and renewing for about 15-20 900 g sourdough (100% sourdough)
days. 810 g flour (90% flour)
324 g water at 30ºC (40% over the weight of the flour)
Carry out the same process as in the first and second refresh.
Bathroom
The second half is the sourdough that will be left to temper.
1 l water at 38ºC take the environment all night to make panettone the day
2 g sugar next or another day.
Time: 30 minutes.
1.200 g sourdough (100% sourdough)
1.200 g flour (100% flour)
360 g water at 30ºC (30% over the weight of the flour)
Pour the sourdough with part of the water into the mixer. If
It is not necessary, not all the water will be added, otherwise the dough
it becomes too soft and, consequently, it will be more acidic and
this is not convenient. Add the flour and let it knead well, if it is
It is necessary to gradually add water until a dough forms.
homogeneous. As it is a very hard mass, in order not to heat it in
excess to roll it out again. Make a ball or fold the dough like
if it were a puff pastry and put it in a bowl/container with
water at room temperature. Leave it until the next day.
 197

FIRSTFILLING Pastry cream

1.750 g sugar
1.000 g milk
1.000 g water at 30ºC
500 g cream
2.000 g sourdough
2 u vanilla pods
1.250 g egg yolks
350 g sugar
4.000 g panettone flour
1.000 g egg yolks
300 g egg yolks
700 g water at 30ºC 300 g corn starch
750 g liquid butter Mix the cornstarch with a little milk and the egg yolks.
1.500 g butter Besides, infuse the vanilla pods with the cream, the rest of the
Put the sugar, water, yolks, and flour in the mixer and milk and sugar. Scald the mixture of yolks and incorporate it into the
the sourdough starter. Knead on low speed until it has previous mixture. Finish cooking the cream until it is well done
well-formed gluten. To check this step, perform the test. thick. Spread on a tray, cover with film, and freeze until it is
Chill. Reserve for one night in the refrigerator.
by the veil (when the dough is well worked, it forms a veil at
stretch a piece with both hands). Add the yolks gradually,
waiting for the dough to absorb well before continuing to add
more egg yolks. Add the water little by little and the butter mixture
clarified butter / butter in three or four times. Once the
Once the dough is smooth, set it aside in a bowl or container. Give it a
fold a few times to homogenize the dough, cover it with a little
of butter and let it ferment at 28ºC until it has tripled
of its volume. Normally, the sourdough will be in a state
optimal in an interval of between 12 and 15 hours. If it extends further
15 hours means that the sourdough starter is weak and/or acidic.
and this will affect the final result of the panettone, which will be sour in
mouth.
Once the first filling has tripled its initial volume,
store in the refrigerator for 2 to 3 hours. This way it cools down a
little the dough and it prevents that due to excess heat it can
blend.
 Best Artisan Panettone of Spain 2018

SECONDFILLING Fruit
first filling 4.150 g candied orange peel
1.500 g panettone flour 2.650 g you pass
1.700 g egg yolks 1.400 g cedar or candied lemon peel
1.500 g pastry cream
500 g sugar
450 g liquid butter Icing
800 g butter
1.500 g almond powder
550 g butter
1.000 g sugar
120 g salt
700 g starch
7 u vanilla pods
10 g salt
Knead the first dough with the flour until it is formed 2 u vanilla pods
the gluten. Add gradually and alternating with the pastry cream 1.500 g clear
and the yolks. When the dough has absorbed the ingredients,
If we want to add cocoa, we can replace it with the starch.
add the sugar and continue kneading until it is integrated.
Incorporate the melted butter two or three times previously. Mix everything and leave in the fridge for 24 hours before. If it's a little
mix with the 800 g of butter and finish by adding
You can add a little more egg whites.
the 550 g of butter, previously mixed with salt and the
Alternatively, if a refiner is available, they can be weighed.
vanilla. Continue kneading until the butter is well all the powdered ingredients together and pass them through the refiner.
integrated into the dough.
By reserving them in a bag, it is possible to use them gradually,
adding a little egg whites. If when the panettone is baked
The glaze falls means it was too hard. So then it
You should make it a little clearer.

It is a pastry cream with a large amount of almi-

don, contributed by corn starch. The starch
helps the panettone to be fibrous (threadlike), like the
soft cotton. This happens because the starch absorbs the
humidity and when it heats up it inflates to achieve this
texture.

Finished
Add the candied fruit to the dough and let it mix well in the mixer at low speed. If done at a higher speed, it can be...
of overheating the dough and there is a risk that it will liquefy.
Let the dough rest in a block for at least half an hour. Make balls of 450 g, shape them into rounds and place them in molds. Ferment at a temperature
from 26/28ºC until it reaches 2 fingers from the edge of the mold. Usually takes between 5 and 8 hours. Add the glaze, the powdered sugar and
dust with icing sugar. Bake for 15 minutes at 140ºC and 15 minutes at 150ºC. To know if the panettone is well cooked, measure the
temperature in the heart of the panettone, which must be between 92 and 95ºC. Poke them and leave them hanging upside down for a minimum of 8 hours
Down so that all the fats settle well. Once 8 hours have passed, package.
199
 202

The best xuixo, like

they send the canons
Padrés Pastry Bakery

PHOTO: PERE DURAN/NORD MEDIA

Undoubtedly, as we discussed in the editorial of this issue, attending

there is a boom in competitions focused on specialties
pastry [Link] year, the first edition of the Best Xuixo Award has been held.
World, driven by the gastronomic journalist Salvador García Arbós and organized by
the EPGB with the support of Dulcypas. The final of the competition took place at the Gastronomic Forum.
mic from Girona and had a notable participation: 50 xuixos from which came the winner
the one made by the brothers Ricard and Jordi Jambert, from the Fleca Pastisseria Padrés
in Banyoles (Girona). The key to this victory was their commitment to staying true to the canon-
It is not marked in the original recipe.
 203

What characteristics define a xuixo? Can it contain cream? From there, the professional can contribute personality to mu-
Injected? These questions sparked a very interesting debate. chas maneras. Jugando con cremas más o menos fluidas, sabrosas
in the jury of the first edition of this contest, which was formed and aromatic, with variations in puff pastry and rests, and with fry-
made by great names in gastronomy such as Jordi Roca (The very different journeys. In the case of the winning xuixo, Ricard Jambert
Celler de Can Roca), Mariana García (teacher at the EPGB), Josep highlights "its aroma, very pleasant, with which we wanted to avoid
Maria Font (president of the Bakers' Guild of Girona), Xano the excessive taste of frying. There are notes of cinnamon and lemon. In addition,
Saguer (Espaisucre), Nan Ferreres (CETT), journalist Paula Mo- we seek it to be a piece that is not cloying, that does not fill up. It is
Les and Fernando Toda, editor of Dulcypas. very important for making the xuixo versatile and to be
send at any time of the day.
With these issues in mind, it was determined that it should be put
in value the difficulty and potential of the traditional xuixo, that is, There are two parameters on which they focus in a special way: the
puff pastry filled with cream and then fried. This is the point quality of raw materials and respect for resting periods. And, given the
To begin with, these are the main guidelines on which to rebuild the enorme éxito que les ha llegado con el concurso, mantener esos re-
popularity and the artisan prestige of this piece that celebrated in 2018 It is not easy at all. As Ricard explains to us, 'not only...
brave sus 100 years of history. there was a strong demand in the early days after the contest. It-
The best xuixo in the world

We have been working intensely for two months now. We sell

daily more than a thousand xuixos, but on the 24th of
we reached 2,200 units. To all this, we must add
the increase in demand across all other productions that
we produce and sell in our two establishments:
panettone, nougats, panellets, bread, baked goods, pastry…

The challenge, therefore, is to maintain the standard of quality with a

production that has multiplied. "We do not want to freeze, what
forces us to carry out the entire production process at night
how to have the xuixos ready the next day. Our cream is fresh-
it has cornstarch to thicken it. If you freeze it, the milk loses
serum, and that serum would make the xuixo burst.

After various professional experiences in Huesca and Girona,

Ricard and Jordi Jambert acquired Fleca Pas four years ago.
tisseria Padrés, a business in Banyoles with history and clientele.
solidified. The challenge: that the update they proposed not only
defeated that clientele, of more advanced age, but rather attracted
to the new generations. Undoubtedly, this award has served to
to further influence this path that they have set.

PHOTO: PERE DURAN/NORD MEDIA

 205

PHOTOS: PERE DURAN/NORD MEDIA

Better Xuixo 2018

Pastry cream Dough
55 g cornstarch 1.000 g semi-strong flour
1.000 ml whole milk 20 g salt
For you egg yolks 80 g sugar
180 g sugar 130 g honey
cs vanilla and cinnamon aroma 310 g eggs
200 ml milk
Boil 75% of the milk along with 80% of the sugar and add the
cs lemon and cinnamon
aromas. On the other hand, mix the rest of the ingredients with the rest
25 g fresh yeast
of milk and sugar. When the milk starts to boil, add
150 g liquid sourdough
the second mixture. Continue stirring until obtaining a texture
400 g softened butter
fine and homogeneous.

cs butter for lamination

Knead all the ingredients at a temperature of 26ºC. Give a
block rest of about 6 hours. Divide the dough and place
the butter for laminating (about 35%, according to the weight of the dough).
Laminate with two double folds and cut triangular-shaped pieces.
lar and taking into account the desired weight. Add the pastry cream
and roll. Let it ferment for about 90 minutes and fry in oil of
extra virgin olive oil at 180ºC. It is advisable to have fryers.
with a thermostat to minimize the risk of spillage
cream. The estimated frying time is 4 or 5 minutes. Finish
coated in sugar.
 208

Natcha Pastry Shop

The perfect balance

It was the year 1958 when Isidre Massagué and his wife Rosa Riba
they opened the Natcha Pastry Shop, initially on Galileo Street in Bar-
Barcelona. The passion for the trade and a clear desire to innovate with-
they quickly brought success to this establishment, which ended up
move to its spacious current location on Sarrià Avenue.
No less than 60 years have passed since the first opening, a very special anniversary.
that has highlighted the perfect balance between tradition and renewal that is experienced
in this bakery. About this balance we talked with Marta, daughter of Isidre and Rosa, who
He is currently at the forefront of a business that looks to the future with great enthusiasm.
 209

The 60th anniversary has not been just another for the Natcha bakery. Driven by that creative restlessness, Isidre is part of that group-
Proof of this is that they have even designed a special logo for by professionals who promote chocolate figurines. In fact,
the occasion. As Marta explains to us, 'we were excited to create it, and Around a hundred 'monas' are designed at each Easter.
it reflects very well the history of the pastry shop and its favorite ingredient. In addition, this pastry chef is known to be the creator of the mú chocolate.
It is a chocolate tree that grows, with many branches. sico in 1978, inspired by the dessert of the same name. Thus and
as Marta reminds us, 'it is a development that always...
A great starting point for a special year that was crowned we dedicate a special section, with trademark and patent
with a big party held on October 21 and full of music for more than 40 years now.
safety and emotionality. And the installations of the pastry shop (500
square meters (including the workshop) were crowded with people
It is to remember why Natcha holds a very prominent place.
within the sector in Barcelona. It was the moment to claim the
sumptuous artistic installations that Isidre created for celebrities from the
moment like the group La Trinca. It was also the moment of
to remember the origin of their own already iconic creations. And,
of course, it was the perfect occasion to highlight the com-
a solidary commitment that has characterized for many years.
to this bakery.

As Marta recalls, "my father is from Capellades, and the

The village bakery belonged to his uncle, so he has always been linked to it.
to the trade. It was precisely his uncle who encouraged him to go to Barcelona if
he wanted to dedicate himself to pastry making. Isidre passed through different workshops.
from the condal city, but what truly drives their journey
Her creative restlessness and her ability to be self-taught.
She loved traveling to Paris, which was a complete reference, and from there
he came loaded with ideas. For example, he brought back the idea from France of
to make a square box, which was not yet in style here.
210 NatchaPastryShop

Much more than dyads

And the truth is that chocolate has become for a long time a
top sales. "We identify a lot with him, and we try each
year to create something around this ingredient. For us, it is impor-
dare to innovate, without losing sight of the classics. In fact, customers
Regularly, they ask us what's new. This creative eagerness
they offer from 30 types of nougat to 25 types of
panellets. But Natcha is much more than a bakery conceived
for the Diadas.

Marta Massagué is clear: "we are currently 20 people"

on the team working every day of the week, and we try
that the display always looks vibrant with variety and quantity. Day by day
we have to sell. We cannot settle for being a business of
weekend. The display windows always have to look good.

To maintain the sales pace, the pastry shop is relying on

with determination in new technologies. As the current explains
Natcha's manager, "The internet is like another showcase, for not-
it has been very important for us, and we even received an award for
the redesign we did. Thanks to it, the demand is growing for it.
let's take our products to clients from afar. It is a door
to a younger generation that remembers our past
stages of his childhood.

It is important to highlight Natcha's team here. If it comes to customer-facing...

Marta's figure is fundamental, the name stands out in the workshop.
from Manuel González, at the forefront of production since Amadeu
Mallafré retired this past summer.
 211

Cakes with identity

At the Natcha Pastry Shop, the past is an excellent excuse to that a friend of mine who recently passed away created. It's a doll.
foster creativity and originality in the present. For this what is sold to raise funds for the Oncology Foundation
for this reason, the anniversary is celebrated especially every five years, Infantil Enriqueta Villavechia. For years we have been selling it.
preparing for the occasion an exclusive and limited production in we also make solidarity monas and roscones that incorporate
the time. For 45 years, for example, they opted for home- "she hurts her wrist."
to win over the musician sweetheart through a special cake. The success was
so that even today it is possible to find this preparation on display. The solidarity cake Queta, available in cake and individual formats,
combine the pistachio with Valrhona's Nyangbo coating. "Tra-
It is also the case that this creation commemorates we went down in search of a preparation that had no problems with
Tiva was the first in the pastry industry to bet on the square format. refrigerator that could travel. We created it just after Easter
a format that marked a before and after. 'The cake squares-' Santa and we were thinking about the warm months that were approaching.
it identifies us, and also makes it easier for the customer to share it.
To complete the proposal, exclusive packaging has been designed.
The success of that musician's cake can have its replica with the ela- gray and a differentiated space has been granted to the development in the
prepared celebration for the 60th anniversary. 'For this anniversary we wanted showcase. The sales result has been more than satisfactory, over
that was special and identified us. In the end, we opted for everything in the cold months. Ultimately, a preparation that reflects the
for the Queta Cake, named after a solidarity doll perfection the history and personality of this emblematic pastry shop.
 214

current events

Intersicop2019preparedanexceptionalprogramof
ponencias

The next edition of Intersicop, will include technical seminars to among many others. Following Tolosana range). In short, a
International Bakery Fair cargo of more than 40 bread rolls the legacy of the previous edition, the heart attack calendar, compe-
Bakery, Ice Cream Shop, and Café that ice cream makers and bakers of organization will also allow national first editions
will take place from February 23 to 26 international projection, among the visitors are interested in knowing a separate level, with which it is anticipated
in 2019 at the Fair in Madrid, those we found to collaborate success cases and trends give greater consistency and interest
in addition to presenting a wide regular contributors to the magazine, in the Forum, which will host at a level to the Contest.
exhibitory offer and highlights such as Saray Ruiz and Olivier pastry chef the experiences of Sura
national championships, will be of Fernández, Yann Duytsche, Ascaso (Pastry Ascaso), José
new the framework of an exception- Mario Masiá, Daniel Álvarez Manuel Marcos Candela, Lluís
in the program of activities, which José Romero and Paco Torreblanca Pérez and Reyes Tolosana (Pastry-
 215

Technical seminars on pastry and ice cream Technical baking seminars

Saturday 02/23/2019 Saturday 02/23/2019
• Yann Duytsche. Pastry à la Minute. [10:30-11:15] • Toni Valls. Guild School of Bakers of Barcelona [10:00-14:00]
• Toni Vera. Best Butter Croissant in Spain. [11:30-12:15] Yohan Ferrant and Maricruz Barón. Andreu's Hairdressers School
• Yon Gallardo. New cooking techniques applied to the world of Llargués / Baking School Barcelona Sabadell. [15:00-19:00h]
ice cream shop. [12:30-13:15]
Saray Ruiz and Olivier Fernández. Bean to Bar and Small Surprises Sunday 02/24/2019
of chocolate. [13:30-14:15] • Demonstrations Spike Equipment – Javi Moreno, José Roldán, Francis
Paco Llopis. Chocolate from the grain, the value of origin. co Recio, Juan Antonio Pérez, Unai Elgezabal, Arturo Blanco [10:00-
16:45] 14:00]
• Mario Masiá. Pastelería helada. [17:00-17:45] • Demonstrations group V.P.Q. Valencia Quality Bread - Salvador Pla,
• Daniel Álvarez. Mismas masas, nuevos formatos. [18:00-18:45] Juanjo Rausell [15:00-19:00]

Domingo 24/02/2019 Monday, 25/02/2019

• Jhonatan González. Bakery in the countryside. [10:30-11:15] • Demonstrations Team Spikes – Javi Moreno, Enric Badia [10:00-
Lluís Costa. Best Tea Pasta in Spain. [11:30-12:15] 14:00h]
• Brígida Hermida. Helados bajo la lluvia. [12:30-13:15] Demonstrations Spike Team – Pablo Conesa and Rebeca Ruiz
• Stéphane Orsoni. Origin Ice Creams. [13:30-14:15] (15:00-19:00h]
Martín Lippo. New techniques with liquid nitrogen. [16:00-16:45]
Jose Romero and Baltasar Massot. From panettone to ensaimada. Tuesday 26/02/2019
[17:00-17:45] • Swedish Team Demonstrations [10:00-14:00]

Monday 25/02/2019
• Manu Jara. Thematic Lionesses. [10:30-11:15] Intersicop Forum
• Paco Torreblanca. Avanzando hacia el origen. [11:30-12:15] Saturday 23/02/2019
• Hèctor Argemí. Las parejas del helado. [12:30-13:15] • Xavier Barriga (TURRIS). Bakery 21st Century. [11:00-11:45]
José Montejano and Manuel Alonso. Author soft ice creams. • Carlos Arribas (CA.). Turnkey ice cream shop. [16:30-16:45]
14:15
• Ricardo Vélez. Choco-Cook. [16:00-16:45] Sunday 24/02/2019
• Xano Saguer. Proyecto Essence. [17:00-17:45] • Anna Bellsolà (ES BALUARD). Expansion of high baking.
• Ruth Gou and Luis Arrufat - Basque Culinary Center. The desserts: [11:00-11:45]
renewed classics. How to turn a traditional cake into a Sura Ascaso (ASCASO PASTRY SHOP). Expansion of a pastry shop
restaurant dessert applying cutting-edge techniques. [18:00-18:45] centenary. [12:30-13:15]
• Juan Mora (UNIVERSITY OF ALICANTE). University training-
Tuesday 26/02/2019 Ice cream at an artisan ice cream shop. [16:00-16:45]
Marc Piqué. Sea water, a new horizon to explore in the
philosophy of Cal Sisquet. [11:30-12:15] Monday 25/02/2019
Carles and Albert Soler. Guidelines for making an ecological ice cream. Massimiliano Ceccato (STELLA PRODUCTS). Presentation of the study-
[12:30-13:15] GOD "PERFECT ICE CREAM. Habits in the consumption of artisan ice cream
Amandine Finger. Le Cordon Bleu- Gluten-free design pastry. in Spain [11:00-11:45]
[13:30-14:15] José Manuel Marcos Candela (CRUNCHY LITTLE PLEASURES /
• Christophe Domange. Copa del Mundo de Heladería. [16:00-16:45] CANDELA GELATERIA). Author pastry and ice cream shop in a village
small. [12:30-13:15]
Lluís Pérez. My bakery in Mallorca. [16:00-16:45]

Tuesday, 26/02/2019
• Reyes Tolosana (PASTELERÍA TOLOSANA). The braided bread of Almudé-
a secret that inspires.
• Darío Marcos (PANÀDARÍO). Slow bread bakery. [12:30-13:15]
 216Current Events

The colors, starting point of the first book of Frank

Has not

Frank Haasnoot has presented let's call it an author pastry shop.

his first book, 'Prisma', published Imagination and talent meet
by Grupo Vilbo. The recognized in each of the 48 creations
pastry chef of Dutch origin that complete the work, classify-
has wanted to concentrate on by colors, a total of six,
this work highlights the most of to highlight the impor-
her recent trajectory, as well as the importance of defining an aesthetic
new unpublished works that re- own, in combination with pro-
they reflect on the accumulated experience full of flavor dishes. The book
in the development of your activity appears on the market complete
creative around the world. The mind in English, intended for the
awarded pastry chef reflects in the professionals and followers who
pages of this book its news they acclaim him all over the world,
creations and some of the although it is already on its way a
jobs that have the greatest popularity fully translated edition
le han proporcionado durante to Spanish and will be revealed to
the last years, in addition to over the next few weeks.
fill with meaning with dozens of
examples and variants in format
cake and tartlet, that which is
 217

The chocolate milkshake

the largest in the world, the last
running rods

Last December, the from under the swimsuit

brothers Jordi and Marc Rodellas until reaching one meter. In that
they made a chocolate wafer I thought that if someday
65 meters long – the longest we took the tables out to the street,
of the world - in front of Rodellas, the we would have to manufacture one
family pastry shop run by cloud as long as possible.
in Sant Celoni (Barcelona). Marc is very happy and excited
The idea for this challenge arose I swim with the result, because
hace dos o tres años, explica proves that if you have something
Marc, who a few months ago "in the head, you can do it."
made his debut as a director of Escribà And he states that 'if all goes well, the
Academy. 'I was bored next year we will try to do
bathing chocolate wafers blur this length at a minimum. return to the summary
and I started to put one behind
 218Current Affairs

The turrón industry maintains the type

The nougat industry in us-

three countries maintain a trend
positive in recent years. In
2017 this product grew a
0.9% in volume and 4.1% in
value, according to data from the Associ-
Spanish Association of Manufacturers of
Sweet (Produlce). The production
total reached 34,167 tons due to
value of 318 million euros
and the national market absorbed
the vast majority of sales,
everything and that the exports are
increased, surpassing the
20% of the total sales value of
the category.
To have a broader perspective
this market is interesting
retrace a little in time
and take a look at the radio-
graph made by Telecoming
through its web service
of company information the sector employed more than 1,600 they generated 73% of sales:
and executives [Link]. people and reached 470 million Sanchís Mira SA (22%), Delaviu-
Taking as a reference to of billing euros, that the of Alimentación SAU (17%), Co-
30 business groups that brands with the name of Lacasa Commercial Chocolates (16%)
more than 40 brands are concentrated, the origin represented 50% of Cantalou SA (10%) and Torrons
company concludes that in 2017 the sales and five groups Vicens SL (8%).
 219

Bee Chef Pastry School has launched its online version

With the aim of carrying out the fo-

quality pastry training
to all corners of the world
and in parallel to the launch at sea-
tea from your international school,
Hans Ovando and Elena Adell have
presented the first phase of the
Bee Chef Online Online School
School, located in Sant Joan
Despí (Barcelona). A platform-
But, on one hand, it will satisfy the
pastry educational demand
in all Spanish-speaking countries
bread and, on the other hand, will serve as
support for your physical academy, already
that will allow optimizing the hours
theoretical classes in the classrooms and
reduce the attendance time
mandatory CIA.
At Bee Chef Online School there is
training for all tastes:
amateurs and beginners who something to the student, that the recipe and master classes of different
they want to learn, or professional- the video lesson that accompanies chefs of the international scene
those who want to improve. the class be a means to national, as well as creating our
We have tried to create a transmit the teaching, first online pastry course
training platform that offers Ovando. The next step, he adds, with remote advice and
knowledge in pastry making, that is to continue increasing the reper- follow-up on the student.
be easy to understand and contribute course directory, to be able to offer
 220News

Saint Vincent prepares to face the II demonstration

Bakery

Sant Vicenç dels Horts (Barcelona)

is preparing for its II Exhibition
International Pastry, which
it will be developed in the center of
the town next 19 and
January 20. After the magnificent
reception of the first edition,
Eugeni Muñoz (Pastry Shop
Muñoz), promoter of the initiative
that organizes the City Council
from the city, he confesses to us
that we are very excited to
to secure the event and give it more
route. We want to take advantage
the Agricultural Commercial Show
Gastronomy of the locality
and repeat the model of the first impressive poster of putting- Eugeni himself will bring the cast. Maurici Cot, Cardona Pastry Shop
edition. yes, formed by leading figures although only as part Cafés El Magnífico... Likewise,
The underlying idea, he explains, is from the specialized pastry shop in of the organization, and Mayte as a great surprise theme, it
bring closer the quality, the specta- different fields (chocolate, pas- Rodríguez, who will be back will announce the call for
the peculiarity and talent that he/she has telería, restaurant desserts during the two days at a stand some awards that 'want to put
the first-class bakery at pastry shop): Abel Bravo, Josep Maria enabled creating one of its of relief the best paste
"ordinary people". For this reason- Ribé, Abraham Balaguer, Betina artistic pieces with Isomalt. lairs in our territory.
All the workshops will be very Mountain, Carles Mampel, An- As a novelty, Muñoz stands out, finally, add that "we are already
educational, will be held in Drea Dopico, Angelica Locantore an expo area will be included working on the names of the
an open tent and in a gra- Celler de Can Roca, Salvador monographic session with bode- next edition, in 2020.” Without
they will try to accompany Pla, Raúl Bernal and Cris Massana and gases that will suggest pairings doubt, the main symptom of the
always with tastings. Sara Pennacchio, both of Tony sweets, in addition to pastries solidity of this initiative.
The highlight will be the Rodríguez Academy. Comple- artisans like Pastelería Gil,
 221

Beverage, snacks and textures in the upcoming courses of Itep

Four great pastry chefs February 11 and 12, with a

ros will visit ITEPPA during the theme in which it is already a
year 2019 to teach classes master: the pastry and the puff pastry
masterful. The school of pas- Dr. Jordi Farrés, professor at the
telephony of the Teachers' Guild Culinary Institute of Barcelona and
Confectioners of Asturias in Oviedo chocolatier in Chocolat Factory
has prepared a program for- will take place on April 1st and 2nd
sober yet attractive motive, with session dedicated to cookies and
the one who intends to provide an answer the snacks, with their usual vision
to the real needs of the commercial and carefree look. that already participated in the calendar
candy professionals, the It's already October, Jordi. academic of 2017, will show of
bakery and hospitality. Puigvert, great connoisseur of the November 18 to 19 how
Daniel Álvarez, author of Sweet techniques and ingredients for the prepare for the Christmas campaign
Devotion and jury of the version current pastry shop, will talk about at their innovative bakery Cru-
Spanish Bake Off, will be the the evolution of textures. And small pleasures in Redován
first to visit the center, the José Manuel Marcos Candela (Alicante)
 Current Affairs

Albert Roca, ambassador of The latest trends

The central applied food processing
confiteria in ISM 2019
LaZentral has recently announced
fear the name of his new
ambassador: Albert Roca, pastry- From January 27 to 30 it returns to or new interpretations, we
I am the owner of the pastry shops. Cologne (Germany) ISM, a presents a proposal for
Saint Croi of Barcelona, professor from the reference fairs for all the needs,
and the only winner twice confectionery and snacks, Hamma. Among its activities
from the title Best Artisan Croissant- and it does so with an increase of highlight the Cologne Coffee
Butter from Spain. exhibition space. As explained Forum, where manufacturers of
The national distribution network Katharina C. Hamma, director coffee and toasters will show the
food for professionals of general of the Koelnmesse, "a combinations that can be
bakery, pastry shop, ice cream the seven pavilions so far to obtain with articles of with-
rya and horeca is shaping a occupied, we add the pavilion bakery, bakery products
demonstration program 3.1 directly at the entrance fine and coffee, tea or cocoa; the Innova
throughout Spain with Roca, in With that, the surface of Market Insights that I discovered
the techniques that will be worked on exhibition grows by 8,500 m2 oh, as is customary, the
elaborations with the products to reach up to 120,000 m2”. trends in the sector, or the new
distributed by LZ, with special With this expansion, the 1,700 Sweet Kitchen@ISM space, in
emphasis on its brand Labora and, exhibitors from 73 that will be celebrated for the first time

Of course, also with the popular one. countries will have new live exhibitions of
Flechard butter. location possibilities. dedicated to the theme of products
In these sessions, which will lead to The Salon, which anticipates a part- of confectionery.
boss the partners of LaZentral, they foreign participation of 86 by There will also be space for the
it will deal with a wide variety of one hundred in terms of companies recognitions. It will be granted
topics of interest for the sector, exhibitors will offer numerous the ISM Award for outstanding merits
from the specific training offer segments, "whether or not cials in the industry of pro-
and technique for the croissants of it is about vegetarian products confectionery ducts and snacks,
butter until the elaboration- us, vegans, gluten-free and a tribute will be held to
innovative dessert creation of or lactose, with sugar or fats the winners of the New Product
restaurant. reduced, traditional recipes Showcase.
 223

The Magic, theme of the Best Chocolate Figure Contest

2019

April 12, 2019 will be the silver category (1,000 euros,

last day to register for trophy and accreditation diploma) and
the nineteenth edition of a bronze category award
Best Figure Contest of Cho- 500 euros, trophy and diploma
collate, dedicated to The world of accreditive). The works galar-
the magic. donated in the three sections
The contest, organized by the will be temporarily exposed
Chocolate Museum of Barcelona in the museum.
in collaboration with the Guild
from the Bakery of Barcelona and
the EPGB will be developed as
it is becoming usual. It will admit
all those works created
exclusively in chocolate, to
exception of the colorants that
they will have to be food-related,
that fit the following
dimensions: 60 x 40 cm, 50 x
50 cm and larger measurements with
proportional height.
The jury, composed of recono-
professional cids within the
field of pastry, the cho-
collateral and culture, will grant
On May 3rd, an award for ca-
gold category (2,000 euros, trophy and
accredited diploma), an award
 224Current Affairs

And the contest Shares you It will not sell or grow.

TalerneturnM
tos adrid expositor sense exta
Fusion edition

The five finalists selected

two should create an elaborate
pastry/bakery confectionery in
individual format that among its
ingredients contain obligatory-
mainly the pasteurized cream and,
optionally, the butter
from some of the following
brands: Président Professional, The
Castle, Ram, Yosi or Puleva.
The winners will receive three
El Corte Inglés cards for
amount of 1,000 euros (first The forecasts are good for will organize a full agenda
prize), 600 euros (second pre- the sixth edition of Salenor, which with international buyers
my) and third prize (300 euros). it will be held on the 18th, 19th, and 20th and the organization is already working
During the congress, Lactalis February 2019 in the Pavilion taking part in a complete program
will also organize the novena of Exhibitions and Congresses of de actividades y actos de interés
Lactalis Food Service Iberia edition of the Bocados Contest La Magdalena in Avilés. The Hall for the professional visitor.
prepare the second edition of with Cheese and the III Championship of Food and the Equipment- In the latest edition, Salenor
contest 'Share Your Talent' Milksology, two competitions the North Mentoring will increase the was visited by more than 9,000
by Artisan Bakery that highlight the great number of direct exhibitors professionals from all over Spain. In
will develop on January 30 possibilities of dairy products both and indirect representatives that will represent 2019, expects to repeat this figure and,
2019 in Madrid Fusion and is in tapas like in drinks origi- hundreds of brands proce- in addition, confirm your position
open to any professional or non-alcoholic cocktails. teeth from all over the country with the I lie as one of the points
student, of legal age, who latest news in hospitality more professional encounters
representative to some paste hospitality, confectionery, and bakery. important events of the fair calendar
bookstore, restaurant, school of To maintain the success of the pe- national.
hospitality or bakery. calls, ASTUREX

Pavilion 14
14B06
 225

Albert Adrià opens his Cake & Bubbles in the center of London

At the end of the year, Albert Adrià we want to offer an experience-

opened Cakes & Bubbles in Let's start with some appetizers.
London, its first establishment snacks to nibble, combined
permanent lie outside of with sparkling and sweet wines,
Spain. A place dedicated to the and then share some of
sweet kitchen, located inside the the specialties that we have
Hotel Café Royal is inspired by developed during the last
La Dolça, the dessert space 30 years, which is what makes us
of Tickets. truly unique.
After their successful pop up in specialties like the famous cake
this same hotel in 2016, cheese from the Tickets, the flan of
the chef faces with great egg with dark caramel or the
illusion the opening of this Japanese chocolate fritters
establishment. "I think that (ninyoyaki).
London is the capital of the world
and I eagerly await this new
"challenge," he emphasizes. "It's a pro-
what excites me as a chef
from the pastry shop: I never opened anything

specifically related to
the sweet world. Our approach
and my menu will be a cross between
classic and the contemporary.
Adrià, chosen as Best Pas-
world's television in 2015, ex-
fold that with Cakes & Bubbles
we wanted to take a step further
to eat a cake and a dessert;
 226Current Affairs

The homage of Cédric Grolet to the chestnut

To celebrate the end-of-year holidays the smoky brown works, a trunk

year, Cédric Grolet, pastry chef visually distinct, but with
of the Parisian hotel Le Meurice, the same composition, except
returned to traditional tastes in detail: the chestnuts are
that marked their childhood with smoked, so the flavors
two original creations. Two they multiply by ten. In this
trunks with which, on one side, piece, the World’s Best Pastry
wanted to pay tribute to the chestnuts, Chef 2018 hides the mousse,
demonstrating once again that the creamy chestnut heart
he/she likes to work with products and the crunchy chestnut cookie
of the season, and on the other hand, hazelnut praline with lemon
revisit Mont Blanc, one of under a delicate cover
their signature desserts. milk chocolate.
In the pastry shop Le
Meurice Cédric Grolet can be
try the poached pear, elabo-
made from raw chestnuts
to achieve a result no
too sweet. The mousse, the
cream, the chips or the brown glaze-
it is declined in a multitude
of textures, offset by
a cookie of roasted chestnuts
with hazelnut praline, everything
Hello gathered by a lemon gel.
that offers a perfect balance.
Meanwhile, at the restaurant
The Dalí, located in the hotel, is
 227

Candidates and Jury

defined for the II
National Championship of
Pastry students

The Spanish Confederation of Baixas, son of the founders of

Artisan Paste Entrepreneurs the prestigious bakery Baixas
the (CEEAP) has already communicated Barcelona, which has been since 2012
the names of the members of founding partner of Amazing
jury of the II National Championship Chocolate, and the young man from A Coruña

Pastry Students Association Pablo Morales, with experience

which will take place on the 25th and 26th professional in Barcelona, India,
from February 2019 in the next Kuwait and England, and at the forefront of
Intersicop edition. Habaziro Concept in its own
The bakers in charge of earth.
evaluate the work of the students In the competition, there will be
Diance will be the ambassador of the 26 out of the 28 registered schools,
Chocovic brand Raúl Bernal, which coming from Catalonia, Cas-
has a project to open a this- till, Asturias, Andalusia, Valen-
self-bleaching in the city cia, Madrid, Galicia and the Balearic Islands.

of Huesca; Pepe Isla The candidates will have to

Chocolate Masters 2015), fifth prepare nine pieces of pasta
generation of Casa Ysla, very stuffed and decorated choux for
popular for being the inventor of the presentation, two cakes of
the piononos; Andrés Mármol, chocolate with a minimum of three
creator of the Murciatone (adapter- different components and nine
local production of panettone) and very thousand layers (instead of croissants)
valued both for his talent with from the last edition) based on
the chocolate as for its gallant puff pastry and two layers of filling
donated meat pie; Joan of free choice.
 228 News

The Chocolate Academy brings together 16 great chefs for the first time
semester of 2019

A total of 23 exclusive classes well we find professionals of croissant, brioche, and puff pastry, classics of pastry and the
they will be celebrated in the Chocolate those who visited the es- years ago y Alejandro Montes exhibirá la travel cakes.
Gurb Academy (Barcelona) they filter and return now with topics pastry served at Mama
during the first seven months of great interest to the sector. The Raspberry. On a technical level,
from 2019. Courses that will be im- French Christophe Morel teaches highlight the formations of
matches, as usual, by will teach techniques and secrets to bro- Montserrat Saperas, graduate
top pastry chefs to take one of its specialties: the in Food Technology and
internationally recognized. chocolate sculpture; Alexan- Technical Engineering in Industry
Some of these seminars you- Bordeaux, the one who was during Food industry, which will take the steps
they saw so much success last year years director of the Chocolate to follow and the tools for
that in the coming months vol- Academy of Belgium, proposes- improve the management of the workshops
they will be reproduced for delight a theoretical-practical course res, and Jaume Soldevila, director
of all those attendees who focused on the elaboration and the Chocovic's technician, who, along with
they could not attend: The bread of Xa- ganache formulation; Stefa- Enric Monzonis will delve into
four Belly; Easter Figures no Laghi will make a panoramic the bean to bear.
with Raúl Bernal; High pastry general information about cookies Enric Monzonis himself and Josep
gama and panettone with Daniel traditional Italian, making Maria Ribé will demonstrate again
Álvarez; Éclairs and choux pastry emphasis on the formulation, the its versatility with masterclasses
with Joakim Prat; Artistic pieces raw materials, the technology of those dedicated to chocolate, the
with Enric Rovira, and production, as well as cooking chocolaterie, desserts in a jar,
Restaurant desserts with Rafa and conservation; Johan Martin the petits fours, the jams
Thin. will develop an extensive range of and spreads, the pies
In the training calendar, tam- pastry products with dough contemporary, the greats
 229

The Lenôtre workshop dedicated to the masses

In the heart of Paris, at 36 and a majestic crown of talking to him, in addition to nods to Alsatian origins
Etienne-Marcel Street, the House suspended wheat spikes taste exclusive creations, like the Dampfnudel,
Lenôtre opened a temporary workshop, on the ceiling. An ideal scenario that will be divided into five various a brioche accompanied by
that has been able to be visited until to accept a concise offer and five savory and five sweet snacks poached pear and Mirliton cream.
January 13 and that I was dedi- exclusive, not available in any to cover different parts of the Galettes have also been served.
I fell into the art of working with dough. uses its other boutiques. day, from perfumed financiers of Kings, one of them exclusively
A cozy and contem- The ambassador is MOF Guy (pistachio, lemon-ginger), up to for the workshop, and that contained
of 30 square meters, Krenzer, who leads the creation an Orange Father, who becomes- caramelized fresh pineapple, vanilla
high ceiling, decorated simply and the different workshops of the be sprinkled with orange blossom water, and flambéed with aged rum.
with wood, stainless steel House. Here customers can going through elaborations with
 230Current Affairs

Global gastronomic trends converge in Sirha

2019

From January 26 to 30, it will be celebrated for professionals.

in Lyon the 19th edition of Sirha, In terms of competitions,
which will have an adi room- Sirha will be the framework once again.
10,000 m2and capacity of two major championships.
for 3,000 exhibitors and brands, On one hand, the World Cup
so that the 200,000 from the Patisserie, in which competes
expected professional visitors 63 candidates from 21 countries,
they will enjoy one more offer will propose the theme "Nature-"
broad and varied that in the previous "nature, flora, and fauna" and for the first time

three years. once will require the contestants

La evolución de la feria es create a completely
very positive in the opinion of her you vegan according to the
general manager, Marie-Odile latest consumer trends.
Fondeur, who explains that a On the other hand, the Bocuse d'Or, which
fourth part of the speakers will gather 24 participants
in 2019 they will be international on behalf of 24 countries and
and assures that 'over the will pay tribute to two greats
For years, Sirha has established itself chefs who passed away this year
como una feria única del sector past and that contributed
gastronomic and hospitality, and it significantly to promote
has turned into a great event the event: Paul Bocuse and Joël
from professional food Robuchon.
nails from all over the world. Our Among the numerous activities
strength is having created an event that will host the hall, review
BtoB with a comprehensive offer also the award ceremony
in a pleasant environment. of the Innovation Awards, the
As one of the highlighted acts- space "Village of Trades"
we found the World Cuisi- mouth," where they will be presented
the Summit (Global Summit of different artisanal trades, and
Kitchen) that will gather on Thursday the 29th Cuisines on stage
from January to prestigious chefs, re- born from numerous contests
representatives of organizations nationals and internationals.
international, political figures
and opinion leaders with the objec-
I have to review the interests of the
industry, contribute to a growth-
responsible and sustainable management
 231

The dessert makers ready to everything for the third championship

of Spain

12 are the names of the profe-

professionals that will participate in the
next edition of the Championship
from Spain of Ice Cream Shop, that
will take place at Intersicop 2019,
from February 23 to 26 in Madrid.
Names that were made known
at the official presentation of this
event that took place a few
weeks in the auditorium of the
GVA CdT Alicante. At the event,
the president of the Association
Spanish Ice Cream Makers Anhcea,
Marco Miquel, accompanied by the
vice president of this entity and
first Champion of Spain of
Ice Cream Shop 2011, Mario Masiá, ex-
he explained the main updates
from this new edition. all creations and face- Soler of Can Soler de Montgat Adolfo Romero of Ice Cream
In the competition the ice cream makers they will take you to an interview where (Barcelona), Juan Carlos García Romero in Puertollano (City)
they will have to demonstrate their quali-
they must explain and defend their from the Farry Factory in Merca- Real), Martin Belmonte from Di
data in such different aspects work and answer the questions dal (Menorca), Ávaro Verdú of Martino in Almería, José Muñoz
like the ice cream presented in jury tasks. Gelart in Denia, Oscar Palacio from the Ice Cream Parlor-Café Daniel in
bucket, in a frozen cup and in The participants are: Rubén from Artisan Ice Cream Palace in Almuñécar (Granada) and Miguel
other claimed formats Fernández from the ice cream shop the Pedreguer (Valencia), Guillermo Ángel Morillo from Helados Miquel
also by the ice cream shop like Fiorentina of Cangas (Ponteve- Severe from the restaurant Pocardy in Mairena del Alcor (Seville).
the ice cream cake. They will also have dra), Daniel Pérez de El Asturia- (Alicante), Marcos Elías García
to present a final buffet with from Almuña (Asturias), Albert from Raquel in Elche (Alicante),
232 Current Affairs

They will compete in chefs

I concur with the pastry chef
Revelation

Reale Seguros Madrid Fusion has (Restaurant Línia. Barcelona)

chosen the candidates who and Pol Contreras (Restaurant
they will compete for the award of Echaurren. Ezcaray, La Rioja). In
Restaurant Pastry Chef and the the Pastry Chef category
from 'Obrador Baker' in the Ana Jarquín competes (The Pas-
II Pastry Contest Reveals tisseria. Barcelona); Puri Morillo
action, called by Síbari Food (Daza Pastry Shop. Málaga) and Pablo
Service in order to recognize Morales (Habaziro Concept. A
the work of these professionals Coruña.
within the world of gastro- The final will take place on Monday the 28th.
nomia. January 2019 in Madrid
As already happened in the first one session. In both modalities, it
editing, a selected committee three prizes will be awarded. The pri-
by the organizing company my prize in each category
has been in charge of selecting is valued at a trip to Hong
the finalists based on the Hong Kong and the Philippines to discover
files that have been submitted. In the el mundo de la pastelería del
restaurant pastry chef category Chef Gérard Dubois in the factory
te particpan: Laura Elena García from The Black Rose, 2,000 euros and
Miralrío (Bon Amb Restaurant) a kit of products.
Jávea, Alicante), Lucila Canero
 233

1 1 aspirants sal III National Pancake Championship

A total of 11 bakers, proce-

teeth of Andalusia, Cantabria
Catalonia, Madrid and Castile and
Lion, they will compete in the III Cam-
National Bakery Championship
Craftsman, which will be developed in
the next edition of Intersicop,
from February 23 to 26, 2019
at the Madrid Fair, and with which
the Spanish Confederation of
Bakery, Pastry Shop, Pastry and
Afines (CEOPPAN) wants to continue
discovering bakers who
can join the Selection
Artisan Bakery National
at (The Ears). It increases thus
the participation regarding the
second edition, in which Juan
Antonio Pérez, from the bakery
The Moderna in Las Navas del that represents your community. Amesquita (Madrid), Javier Co-
Marqués (Ávila) prevailed over The candidates are: Ana Fiorella Cheteux de la Fuente (Madrid)
seven other candidates. Rosales Gutiérrez (Santander), José Antonio Cerpa Porta (Cá-
A lo largo de ocho horas, los can- Bernardo Rodríguez (Zaragoza) Miguel Ángel Ortega Ibáñez
candidates will have to complete three Daniel Flecha Sánchez (León) (Granada), Pablo Silva Rivera
tests: bread, pastries and piece ar- David Llamas González (Mala- (Barcelona) and Víctor San Millán
Statistics on the topic 'Element,' ga), Francisco Cuadrado Pérez García (Palencia).
monument, building or image (Almería), Franklin Pariñas
 234Current Affairs

2 5 chefs create inspired recipes in the painting of

Thyssen

The pastry chefs Paco Torreblanca, Bornemisza has always shown

Andrea Dopico, Oriol Balaguer and interest in the world of
Sura Ascaso are some of the kitchen. On one hand, it offers the visi-
great chefs participating in a culinary tour
The Thyssen on the plate, a book through some works of the
of a culinary nature that collects permanent collection; on the other
25 dishes inspired by works side, your store has developed
masters of painting that the Delicathyssen line in which
exhibit at the National Museum local products are included.
Thyssen-Bornemisza. The teachers- And now launch this post,
selected professionals, among the wants to establish a dialogue
that we found Andoni Luis between art and gastronomy.
Aduriz, Juan Mari and Elena Arzak,
Martín Berasategui, Quique
Dacosta and Ángel León, among
many others have traveled the
museum halls, they have chosen
a work and they have completed a
recipe. In the end, it has not been sought
a literal translation of the work
to the dish, but an inspiration
that could appear through
of the theme of the chosen work, the
texture of the material used by
the artist, the colors...
The Thyssen National Museum
238PUBLICreportage

Irca celebrates its centenary with a great

bet on training
Irca Academy was inaugurated last June.

The multinational Irca celebrates 100 years of activity as a protagonist.

it takes a path of constant progression. A trajectory that places
its origins in the small production of oils and essences until
to reach the present day, where it has become a company with
an unbeatable positioning in chocolate and preparations for
pastry shop, bakery, and ice cream shop. Irca offers a very extensive range
in each of these sectors. With an annual production of about
45,000,000 kg, the area reserved for chocolate is the historical and the most
important, your references adapt to the needs of everyone
the customer profiles, both for large and medium producers,
like the professional pastry sector. Thanks to the commercialization-
selection of more than 20 types of single origin chocolate and a wide
variety of cocoa creams, is a recognized manufacturer for its
quality and productive capacity. Thus, for example, from the plants of
production plants deliver about 2,000 tanker trucks each year
to distribute chocolate around the world.
Irca also dedicates great efforts to configure a catalog
diverse that widely covers the needs of the bakery. No
in vain has more than 1,000 references, ranging from creams
to the preserves, passing through the jams, gelatins (...), many
of them unique, known for their performance. The products of
this area is present in at least 90 countries.
The Italian company has achieved a solid internal positioning.
national that relies on a network of more than 300 distributors and ma-
yogurt makers in more than 90 countries. Irca knows how to respond quickly to
las exigencias de un mercado en permanente evolución, gracias a
the Research and Development laboratories equipped with technologies
of the latest generation and a control team capable of guaranteeing the
maximum levels of quality.
In baking, Irca offers a very wide range of solutions.
so that the professional can offer all kinds of breads, from the
[Link]-
40 different mixes resulting from the intense work of the department of
Research and Development. The ice cream shop could be no less. Irca carries
OUR MISSION working for this sector since 2013, and currently has
We create tasty and innovative products, up to 400 references to adapt to the most international ice cream shop
fruit of our passion, to offer moments and the most marked trends, such as gluten-free ice creams.
of excitement to everyone.
IRCA, since 1919
 PUBLIreport 239

IrcaAcademy

Since always, the primary objective of the brand has been to satisfy. next-generation equipment. The classroom offers a wide schedule of
customer faction that, throughout the year, is at your disposal courses, both practical and theoretical workshops, conducted
training stages to learn how to make the most of the by the Ambassador team and internationally renowned pastry chefs. The
Irca [Link] of this great commitment to its customer is The teaching content of each course provides a panoramic view.
IrcaAcademy, inaugurated last June. The new center of complete the reference, of the selection of raw materials and
training dedicated to chocolate, pastry professionals, of its application, conservation, and storage modalities.
the bakery and the ice cream shop, is equipped with two spaces with machinery
One-to-one classroom
The One-to-One Lounge consists of 12 individual work areas,
equipped with the best work tools and three screens
large format. In this space, individualized workshops are held,
where the course participants can work practically and personally
launched under the careful supervision of the [Link]
The classroom hosts theoretical workshops with a capacity for 40 participants.

Irca Academy data 2018 (from June to December):

Class one-to-many
1,400 + guests received This is a real Lecture Hall with 90 seats and four panels.
150 + organized breaks giant sizes. Here the most crowded classes are developed,
8,500 + cafés where the participants learn in the traditional way, following
9,000 + croissants attentively the steps of the Ambassadors in their courses. The moder-
21 events dedicated to Italy The classroom equipment allows the trainees to continue.
23 events dedicated to the Exterior up close to the work of the teacher, as if they were standing next to him.
3 events dedicated to Large Scale Retail

Irca S.p.A.
[Link] // info@[Link] // T +39-0331-284111
240PUBLIreport

Pastpan expands the possibilities of

Andreví Pastry Shop
The comprehensive reform includes an ambitious building that will centralize the activity of the bakery.

The Andreví Pastry Shop is one of the most established in Castellar del
Vallès. 76 years of history and three generations behind are part
of the DNAof an establishment with a lot of tradition in this municipality
from the province of Barcelona. Recently, he has deposited his with-
guarantee in Pastpan to expand its facilities and, in this way,
diversify the offer and increase the production of the workshop. Thus, the
Pastry shop moves its headquarters to Sala Boadella street number 8. In this
a location has been renovated an old building that centralizes the
production and marketing of its products. As it explains
MarcAndreví, one of the current owners, is referred to as 'an inver-
long-term session" to continue responding to the demands of
local market. "The establishment and the workshop of the original store,
located on Main Street, they had become obsolete and small.
so the change was more than necessary. The works started in
March and ended last month of September, just in time for
to face important campaigns in advance like that of Everyone
Saints and Christmas. Currently, in addition to this new headquarters too-
they also have another point of sale on Prat de la Riba street
Castellar del Vallès.
In the new facilities, the store with tasting room is located in
the lower part of the building. It has an area of about 115 m2
and a linear section of about 10 meters of freezing and refrigeration display cases Currently, the second and third generation of the family are
and pastries, and in the central part of the establishment is the area of involved in the day-to-day of the bakery. The second generation
confectionery. On this same floor, an attractive area is being developed. is formed by XaviAndreví and MaiteTruyols, while the third
tasting, which includes sofas. Below is a small re- The generation is made up of their sons, brothers Marc and Xavi.
served with a large table and a piece of furniture that resembles the furnishings Andreví. Thus to the traditional philosophy based on fresh products,
principal of the first store, founded in 1943. La Pastelería Andreví locales and top quality join the most current vision of the trade
It also has a large terrace with an area of about what Marc brings. Trained at the Pastry School of the Guild of
125 m2with a lower area of tables and chairs and one at the upper part Barcelona (EPGB) bets on combining production methods
the top floor has a reserved chill-out type. On the upper floor is the workshop. additional with new techniques. "Both methods of preparation are de-
about 125m2, with facilities completed with conti- flooring. I will apply harmoniously to achieve an innovative product,
moisture-proof, sanitary plastic wall and ceiling coverings. but with content,” says Marc Andreví.

Pastpan Design, s.l.

pastpan@[Link] // [Link] // T 93 712 43 42
 PUBLISHreport 241

Corman
Corman presents Sculpture, a specialty for assembling, with a fresh flavor, for creating
unique decorations

On the occasion of Intersicop 2019, Corman, manufacturer and benchmark...

butter dial for the artisan sector, presented by Corman
Sculpture, an innovative mounting specialty, designed for
that the professional easily creates unique decorations. Gifted with a
exceptional sculpting power is ideal for making presents
elegant finely shaped and palate-pleasing options.
Pastry today is increasingly an art and the consumers-
they are attracted to shapes, colors, and decoration
al mismo tiempo, buscan ligereza en los escaparates y en la degus-
performance. The features of this exceptional product allow for a
high performance, of up to 3.4 L* of the initial volume, and a firmness
exceptional, stable for up to 48 hours at +4ºC and after 5 hours at
ambient temperature.
Corman Sculpture guarantees lightness and at the same time excellent quality.
the preservation of the finished product. Of a nice white color and
pleasant fresh flavor, is composed of a carefully selected
of sustainably produced vegetable oils and 69% of whey
milk, obtained by the process of whipping cream, from which it derives its
delicate flavor.
Thanks to its consistency, it is also ideal for being incorporated into
used in many applications such as creams, mousses, and bavarois,
ensuring better and longer preservation of products
finishes. "Corman has managed to develop a product once again Founded in 1935 by Nicolas Corman, over the years this firm
"revolutionary," says Giambattista Montanari, pastry technician of has continued to evolve becoming a pioneer in important
Corman Italy, and adds: "due to the high content of whey butter- your innovations, like the first block butter of the years
quilla has a definitely superior performance to any other. 80, or the most recent Corman Express Butter, the only butter-
vegetable cream. the pre-laminated and ready to be embedded just taken out of the fridge;
Alongside Corman Sculpture, the dairy brand will also present at Intersi- the range of specialized butters Noisette Butter, Mante-
buy the new range of Ecological Dairy Butters, in two forms Clarified Quilla and Extra Fondance Butter; in addition to the range
materials, the plate for laminating and the block for incorporating into the doughs. liquid butter in a bottle, launched in 2018.

Tests carried out in the Corman, s.a.

internal laboratories of the company. [Link] // [Link]@[Link]
242PUBLICreport

The versatility of the machinery

Carpigiani hand in hand with Marc Piqué
From Mediterranean cuisine to championship ice cream

Carpigiani is thoroughly preparing for the next edition of the Inter- fair. beyond the buttering. Natural sauces, candied fruits, and a
sicop, from February 23 to 26, with partners of the caliber of Marc Piqué. A wide range of preparations will be illustrated in great detail.
The professional from Cal Sisquet will be the guest of honor at a stand. in the hands of the World Ice Cream Runner-up of 2016.
that will develop interesting activities during the four days of In parallel to their workshops at the Carpigiani stand, it will also be possible to
fair. Piqué will talk about his professional career, about how to manage see Marc Piqué in the central demonstration area of Intersicop,
and to make profitable a family business that has seen its kitchen expand dedicated to the "Great Masters", on Tuesday the 26th at 11:30.
marinera to author products of pastry and ice cream. A movi- the innovative applications of seawater will be appreciated in the presentation
strategic lie that opens its products to new audiences and that in ice cream and its philosophy in a space equipped by Carpigiani.
has gained significant media attention. All of this has also Marc Piqué is one of the leaders of the avant-garde ice cream parlor.
has been possible thanks to the trust that this versatile professional has day of this country. Think like a cook, work like a pastry chef and
deposited in the versatile machinery of Carpigiani. to formulate as an ice cream maker are the guidelines that make creation possible
The Italian company will thus offer its distributors the opportunity to actions proposed in his establishment Cal Sisquet, of Roc Sant
invite end customers to the stand to ask all those questions Gaietà, in Roda de Berà (Tarragona province). Always focused
tasks relevant to the chef. With the aim of showcasing the versatility of the to exalt the quality of the raw material, presents products of ela-
ice cream equipment of that brand, in addition will carry out in strict di- boration and more complex composition than usual in ice cream making,
very diverse elaborations that will be grouped, above all, into three but integrable into the production of their workshop thanks to management
main lines of work: ice cream shop, pastry shop, and gastronomy. The line of a good mise en place and good economic profitability.
gastronomic will include fundamental base preparations The ultimate goal is always to be able to offer a fast and efficient service.
like béchamel for croquettes, tomato sauce, stews, casseroles, And the thing is that Piqué is methodical and pours an interesting...
sofritos and cod fritters. In pastry, however, it will teach the business vision, organizing time and resources to be able to offer
always present pastry cream, as well as all kinds of glazes, the pass- visually striking elaborations. These are qualities that it
that choux and a long etcetera. Finally, at the ice cream shop, he will demonstrate that they have helped to achieve the Runner-up with the Spanish Team
with the right machinery opens up a world of possibilities, that go Ice Cream World Cup.

Carpigiani Spain, S.L.U

[Link] // monicaarrojo@[Link] // T+34 639 38 63 79
 243

companies guide

oils and fats Folguera Ribbons and Fantasies, s.l.

Manufacturers of packaging items such as chocolate boxes, labels, ribbons
Vandemoortele Ibérica, s.a. cards, paper and bags, as well as distributors of decoration and gift items.
Oils made with high-quality raw materials for professionals in the Pere IV,86 · 08005 Barcelona · T 93 485 23 53 · F 93 300 07 82
pastry and restoration: Gota de Ambar, Suavifrit, Fribar Super, Suavigras [Link] · folguera@[Link]
Draikfrit, Framofrit, and Plant System.
Sant Martí de l’Erm, 1 planta 5 · 08960 ST. JUST DESVERN. Barcelona
Quintin Wafers
T 93 499 98 00 · F 93 499 98 11 · [Link] Wafer sheets for confectionery, nougat, ice cream...
[Link]@[Link] Manufacturers of: Wafer flowers decorations (more than 100 references), wafer for printing,
wafer and almond shells for nougats, wafer for chocolates and cookies, wafer
for frozen fruits.
aromas and essences Castalla, 13 · Ausias March, 2 · Apdo. Correos 12
03440 IBI. Alicante · T 96 555 23 35 · F 96 555 49 80
obleasquintin@[Link] · [Link]
Hausmann, s.a.
Manufacturers of Flavors, Pastaromas, Plant Extracts, and Antioxidants of
high quality for the sectors of: Bakery, Pastry, Breadmaking, Confectionery,
Ice cream shop, Drinks and savory division. advisory-consulting
Custom projects and designs. Comprehensive service to the client. Company with certification.
Quality actions. Various formats of presentation/packaging. Ferré & Consulting Holding Group
Passage No. 10. Ind. Pol. Torre Bovera · 08740 Sant Andreu de la Barca. Barcelona Consulting in formulations and processes.
T 93 653 19 00-51 · Móvil: 674 232 549 · [Link] · [Link]@[Link] Advisory in mechanical engineering applied to the production process:
Vacuum Cooling - Robotics - Packaging
IGH Flavours & Technology New food technologies:
Aromas for ice cream, pastry, beverages, and confectionery. Sauces, creams, and syrups. Materias primas - Eficiencia energética - Etiqueta limpia
Concentrates and granitas. Customized products. Design and construction of turnkey plants.
Avda. Príncipe, 78 · 30820 Alcantarilla (Murcia) España Ferré & Consulting Holding Group
T +34 968 892 645 · F +34 968 807 631 · [Link] · igh@[Link] Espronceda, 4, 4º, 2ª · 43202 Reus (TGN) · Spain | T +34 977 310 242
info@[Link] | [Link] | [Link]
Pandock [Link] | [Link]

Manufacturer of high-quality paste flavors and flavorings; with colorants

natural or artificial colorants: lemon, cinnamon, butter, vanilla, anise, strawberry
orange Sugar
Various presentation formats: 100 c.c. bottle, 1 kg.
Portuguese Republic, 17 Badalona (Barcelona) · T 933879616 · F 933838608 Pandock
[Link] · info@[Link]
Specialists in the production of powdered sugar, anti-humidity powdered sugar, sugar
inverted.
"Decomix": grain sugar anti-humidity recommended for coating or decorating: fritters
baptism, wedding, and communion articles the, chuchos, cocas, etc.
Various presentation formats: can 400 g, bag 5 kg, 10 kg, 25 kg.
Folguera Ribbons and Fantasies, s.l. Portuguese Republic, 17 Badalona (Barcelona) · T 933879616 · F 933838608
[Link] · info@[Link]
Manufacturers of packaging items such as chocolate boxes, labels, tape
tasks, papers and bags, as well as distributors of decoration and gift items.
Pere IV,86 · 08005 Barcelona · T 93 485 23 53 · F 93 300 07 82
[Link] · folguera@[Link] blondes and rings
Cart Service-Centro Stampa, s.l.
decorative articles APOLLO. Blond + tray in a single concept. Perfect synthesis between beauty and
high resistance.
Artipas - Cakedecor, s.l. Wide range of glazed paper doilies (customizable), extensive line
in food-grade greaseproof paper capsules, in five different formats
Experts in pastry decoration articles. The product range includes and a wide variety of colors and sizes (customizable in color), Series trays
from edible articles to workshop tools, including elements of Gold in fully waterproof metallic cardboard (customizable with embossing)
plastic decoration and packaging. convertible trays into special, elegant, and sturdy boxes (customizable).
They stand out for their extensive content in figures and shapes made of chocolate, sugar, and Molí d'en Planes, 8-10-12 · Warehouse 1 - Industrial Park Santiga
of wafer. In addition, they have specific campaigns for Christmas, Valentine's Day, 08210 BARBERA DEL VALLES. Barcelona · T 93 718 49 97 · F 93 718 51 09
Easter, Weddings, Baptisms and Communions. [Link] · pedidos@[Link]
C/ Gutenberg, 4 Nave IC-2 y 4 · Pol. Ind. Les Torrenteres · 08754 · El Papiol (Barcelona)
Tel.: 93 673 11 99 · Fax: 93 673 18 40 · artipas@[Link] · [Link] Salaet Graphics, S.A.
Dekora Innova, s.a.u. Manufacturers of: cardboard boxes, printed paper, doilies and coasters, cake boxes,
capsules for muffins and industrial type, paper bags and tablecloths.
Specialists in professional pastry and baking decoration products, Reyes Católicos,s/n · 43780 Gandesa. Tarragona
of its own design and licensed. Leaders in Christmas, Valentine's Day campaigns T 977 42 01 33 · 977 42 02 11 · F 977 42 03 40 · [Link] · alaet@[Link]
and Easter. More than 2,000 product references for wafers, edible discs,
chocolate decoration, candles, wedding figures, baptism, communion, PVC kits
molds, tooling, raw material, etc.
Ind. Park Atalayas · C/. Florín · Plot, 30-39 · 03114 ALICANTE
T 96 594 30 33 · F 96 594 02 17 · [Link] · dekora@[Link]
 244

frozen pastry aluminum capsules

Bridor Marta Commercial, S.A.
Subsidiary of the Le-Duff Group (Brioche Dorée, Pizza Del Arte, La Madeleine). Company Manufacturing of aluminum capsules for chocolate factories, bakeries and
leader in the production of frozen raw and pre-fermented pastries. Prepared confectioneries. Aluminum and paraffin papers. Handled and printed.
with 'Premium' butter (butter with a designation of origin from the re- Cami Sant Cristofol, 2 J · Southern Industrial Area
Charentes Poitou region). Known in Europe for its pre-baked frozen breads. 08292 ESPARREGUERA (Barcelona) · T 93 278 81 98 · F 93 193 18 69
two, crafted under the control of the best French bakery artisans. pedidos@[Link] · [Link]
Bridor offers the best products to the most demanding consumers, they respect
of traditional recipes.
Z.A. Olivet · 35530 Servon sur Vilaine. France
T +33 299 00 11 67 · F +33 2 99 00 21 26 paper and metal capsules
[Link] · exportsales@[Link]
Salaet Graphs, s.a.
CSM Iberia, s.a. Manufacturers of: cardboard packaging, printed paper, doilies and pads, boxes for cakes,
Croissants, hojaldres, ensaimadas, brioches, pizzas, empanadillas, madalenas, capsules for muffins and industrial type, paper bags and tablecloths.
tartlets, pre-cooked and ultra-frozen bread. Own branches and distributors Reyes Católicos,s/n · 43780 GANDESA. Tarragona
to cover all of Spain. T 977 42 01 33 · 977 42 02 11 · F 977 42 03 40 · [Link] · salaet@[Link]
Samontà, 21 · 08970 SANT JOAN DESPÍ. Barcelona · T 93 477 51 20 · F 93 373 01 51
[Link]/iberia · [Link]@[Link] Grupo Vifra
Cupcake capsules for artisan and industrial use in white and colors.
Pastisart, s.a. All customizable. Capsules in gold paper, silver, and gold aluminum. Plates and ban-
Extensive variety in ultrafrozen pastries: croissants, ensaimadas, sneckens, little plates in white cardboard, gold, and kraft. Doilies and paper rounds in white, opaline,
pastries, brioche, puff pastries, muffins, mini-chickens, savory bites, pizzas. silver and gold. Standard and customized waxed laces and rounds. Paper in-
Technical advice and demonstrator service. Distributors and delegation standard and custom voltages. Paper in rolls. Silicone paper for ovens
own nests throughout Spain. in rolls and reams.
Menéndez y Pelayo, 43-45 · 08222 TERRASSA. Barcelona Factory and Offices: Madrid-Alicante Highway A31 Exit 37
T 93 731 41 49 · F 93 786 32 37 · info@[Link] · [Link] Apdo. de Correos 35 · 02630 LA RODA. Albacete
T 967 44 07 00 · F 967 44 08 00 · [Link] · info@[Link]
compras@[Link] · ventas@[Link]

paper bags for bread and pastries

Salaet Graphics, Ltd. carton boxes
Manufacturers of: cardboard packaging, printed paper, doilies and pads, cake boxes. Adee, s.a. - Packaging and Wrapping Assistant, s.a.
capsules for muffins and industrial type, paper bags and tablecloths.
Reyes Católicos,s/n · 43780 Gandesa. Tarragona Specialists in the customization of cardboard items based on small...
T 977 42 01 33 · 977 42 02 11 · F 977 42 03 40 · [Link] · alaet@[Link] the quantities, boxes and cardboard cases, printed paper, plates and trays of
cardboard, doilies, and rounds.
I.M.S.- Printed and Handled Sanchis, s.l. Luxembourg, 3 · Industrial Park Rosanes · 08769 Castellvi de Rosanes. Barcelona
T 93 776 61 62 · F 93 775 39 56 · [Link] · adeesa@[Link]
SAKY. Custom paper bags for bread, special custom bags.
for pastries and sandwiches, printed paper personalized with any design, am- Cart Service - Printing Center, s.l.
wide range of colors and qualities, in counter rolls or cut reams.
Musician Vicente Sanchis, 1 and 2 · 03860 LORCHA. Alicante Convertible trays into special, elegant, and sturdy boxes (customizable),
T 96 651 10 61 · F 96 651 10 28 · [Link] · imsanchis@[Link] Gold Series trays in fully waterproof metallic cardboard (customize-
relief blisters), APOLLO. Blonda + tray in a single concept. Perfect synthesis
between beauty and high resistance. Wide range of glazed paper lace
customizable), extensive line of greaseproof paper capsules for food use, in
chocolates five different formats and a wide variety of colors and sizes (customizable
in color).
Fridul, s.a. Molí d'en Planes, 8-10-12 · Warehouse 1 · Ind. Park Santiga
08210 BARBERA DEL VALLES. Barcelona · T 93 718 49 97 · F 93 718 51 09
FRIDUL CHOCOLATES, TESSAY CHOCOLATES, D'ETIQUETA CHOCOLATES, Fabri-
[Link] · pedidos@[Link]
own production of handmade chocolates, filled chocolates, liqueurs, creams, etc.
industrial bonbon, fancy boxes, exclusive importer at a national level Jumarva Cartonages, S.A.
of candies and chocolates.
Industrial Park 'El Mugrón' Phase 2 · C/. Aparadoras · Corner of C/. Madrid Manufacturer of boxes and packaging for pastry. We have an extensive
02640 ALMANSA. Albacete · T 967 34 13 83 (3 líneas) · F 967 34 01 12 series line and measurements in all our articles. We offer the possibility
[Link] · fridul@[Link] to customize them according to the client's needs.
Femades, 68 · 08907L’HOSPITALET DE LLOBREGAT. Barcelona
T 93 336 06 02 · 93 336 03 76 · F 93 336 62 53 · jumarva@[Link]

shines and gels Commercial Marta, s.a.

Taisi Canned Goods Trays for pastry and confectionery.
Camí Sant Cristòfol, 2 J · Industrial Estate of the South
Avda. Pascual Marquina, s/n · 50300 CALATAYUD. Zaragoza 08292 ESPARREGUERA (Barcelona) · T 93 278 81 98 · F 93 193 18 69
T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link] pedidos@[Link] · [Link]

Enpa-Sailor-PackagingandPastryandFoodAccessories,s.l.
angel hair Manufacturers of greaseproof cardboard and aluminum trays and plates, doilies and ro-
dales, cake boxes, chocolate boxes, pastries, arm, marzipan, etc, silver tubs and
Siboney Confections, Inc. cardboard, paper and metalized capsules, white manila paper, raw..., candles and
Cabrera, 1-3, Políg. Suroeste Can Canals
supplements.
Santa Ana, 101 B · 08290 CERDANYOLA. Barcelona · T 93 592 19 21 · F 93 591 01 00
08192 Sant Quirze del Valles. Barcelona · T 93 721 34 23 · F 93 721 51 18
siboney@[Link] · [Link]
Gráficas Group of 9, s.c.l.
Taisi Canned Foods Manufacturers of trays and cardboard plates, doilies, circles, and oval shapes
Avda. Pascual Marquina, s/n · 50300 CALATAYUD. Zaragoza
detailed in perforated and paraffined (Mod. Regis.), printed paper wrappings, boxes
T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link]
(pasta, tart, mona roscón, turrón, brazo, portacocas, etc.), paper capsules and me-
tantalized.
Font de Dalt, s/n · P.O. Box, 11 · 43780 GANDESA
T 977 42 10 52 · F 977 42 09 68 · grafiquesg9@[Link]

Salaet Graphics, s.a.

Manufacturers of cardboard, printed paper, doilies and pads, boxes for cakes,
capsules for muffins and industrial type, paper bags and tablecloths.
Catholic Monarchs, s/n · 43780 GANDESA. Tarragona
T 977 42 01 33 · 977 42 02 11 · F 977 42 03 40 · [Link] · salaet@[Link]
 245

Zokoa Graphics, s.a. Folguera Ribbons and Fantasies, s.l.

Trays and plates white, silver and gold, doilies and rounds, boxes for cakes, pastries, Manufacturers of packaging items such as chocolate boxes, labels, tape
arm, pasta, bonbon, and festivities. wastepaper, papers, and bags, as well as distributors of decoration and gift items.
Dorraburu, 1 · Industrial Park Areta · 31620 HUARTE. Navarra Pere IV,86 · 08005 Barcelona · T 93 485 23 53 · F 93 300 07 82
T 948 33 03 12 · F 948 33 18 01 · zokoa@[Link] · [Link] [Link] · folguera@[Link]

Vifra Group Safisa Industrial

Boxes for pasta, pies, arms, pizzas, roscones, monas, nougat, chocolates, ye- Cintería Factory. Classic, Fantasy, Customized Ribbons.
more, etc in folding and white cardboard reverse. Standard and customized. Ban- T 938772010 · F 938772223 · [Link] · safisa-industrial@[Link]
leaves and plates in white, silver, and gold cardboard. Metallic cardboard discs in silver,
gold and black. Gold and white plate-blonde and tray-blonde. Gold cardboard trays
2 sides: with handle, with lid. Cardboard strips. Everything is customizable.
Factory and Offices: Madrid-Alicante Highway A31 Exit 37 confitures
Apdo. de Correos 35 · 02630 LA RODA. Albacete
T 967 44 07 00 · F 967 44 08 00 · [Link] · info@[Link] Siboney Confitures, Inc.
compras@[Link] · ventas@[Link] Cabrera, 1-3, Políg. Suroeste Can Canals
08192 SANT QUIRZE DEL VALLES. Barcelona · T 93 721 34 23 · F 93 721 51 18
Thiolat Blois, s.a. siboney@[Link] · [Link]
Manufacturers of a wide range of boxes for cakes, arms, and pastries in various
sizes and with varied and modern graphics, paper bags for pastries, bread Taisi Canned Goods
and sandwich, golden and white bases and supports, Manila wrapping papers, craft Avda. Pascual Marquina, s/n · 50300 CALATAYUD. Zaragoza
and anti-fat, paper capsules, cooking paper in various qualities according to the T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link]
use, a wide range of boxes and seasonal packaging for Christmas, Kings,
Easter and Valentine's Day, we also offer you the possibility to customize your
boxes and packaging.
Delegation in Spain: Thiolat, s.l.
freezers
Avda. de Francia, 1 · Torre 3 4ºE · 46023 Valencia
CSB-Cisaba, s.l.
T 96 337 57 67 · F 96 337 56 74 · [Link] · contact@[Link]
Leading company in the distribution of freezers and refrigerators designed for
the bakery, pastry, and hospitality sectors. It has a technical service
ribbons suitable for both refrigeration equipment and convection ovens. Chest freezers
for pastry and bakery with sliding or hinged doors, opaque or glass.
Cintamalla, s.l. - Jaguar Convection ovens. Extensive range of machinery and accessories for bakeries
and bakery. A wide range of display cases and showcases to display all kinds
Decorative ribbons, woven and printed. Food. Refrigerators and vertical freezers for professional use.
Marqués de Cornellá, 94 · 08940 CORNELLA. Barcelona Francesc Durán Reynals, 7 // 08192 SANT QUIRZE DEL VALLES. Barcelona
T 93 377 01 28 · F 93 377 29 78 · jaguar@[Link] T 93 710 84 60 // F 93 710 82 75 // cisaba@[Link]
Madrid Delegation: Santa Clara, 3 · 28013 MADRID · T / F 91 547 94 18
 246

pastry creams Federico Zapata

Exclusive for confectionery
CSM Iberia, s.a. Exclusive distribution of: Nata El Castillo, Vandemoortele Iberica, s.a, Conser-
Gama PINMIX CREAM, resistance and flexibility without compromising on the best flavor Helios, Unifine Döhler, Cart Service, Banquet D’or.
Ctra. Cabezo de Torres, km. 0.5 - warehouse 3 · 30163 EL ESPARRAGAL. Murcia
and creaminess. Own delegations and distributors to cover all of Spain.
Samontà, 21 · 08970 SANT JOAN DESPÍ. Barcelona // T 93 477 51 20 · F 93 373 01 51 T 968 85 30 37 · F 968 85 30 57 · correo@[Link]
[Link]/iberia · [Link]@[Link]
Representaciones Lluch, s.l.
Pandock Distributor of top brands in: raw materials for baking and pastry.
Manufacturer of pastry creams for cold or hot preparation and creams of articles for bakeries and hospitality, frozen bread and pastries, machinery for
long duration. Wide range of products for pastry and hospitality; custards, bakery and pastry shop, technical service.
flan, pastry cream (with or without egg). 'Mommy': cold cream preparation, with Warehouse:
vanilla flavor with a subtle touch of cinnamon, perfect for baking and freezing. Various Ollers, 94 · Pol. de Marratxí · 07141 MARRATXÍ. Baleares · T 971 60 42 75 · F 971 60 41 31
formatos de presentación: cubo 800 g, bolsa 1 kg, saco de 5 kg, 10 kg, 25 kg. Store and Dispatch:
PANDOCK, s.a. Arch. Luís Salvador, 92 · 07004 PALMA DE MALLORCA. Baleares
Portuguese Republic, 17 Badalona (Barcelona) · T 933879616 · F 933838608 T 971 29 34 97 · 971 20 97 75 · F 971 29 10 49 · grupolluch@[Link]
[Link] · info@[Link]

crispy sugar-free sweets

Borges Mediterranean Group Emulift Iberica, S.L.
Manufacturers of premium crocant, in vacuum-packed formats of 1 kilo and 10 kgs. Artisanal formulations for desserts and ice creams. EMULSIFIERS - EMULIFT.
Flix Street 29, 43205 - REUS (Tarragona)
ESTABILIZANTES-VANDOR. EDULCORANTES - sin azúcar, con menos azúcar
T 977 30 90 00 · [Link] pasteleria@[Link]
and with reduced calories. For baking: SUGARSOL, for no-bake: SUGARVIT.
For ice creams: SUGARFAX-H, with Stevia: SUGARFAX-HE. COATINGS without
CHOCOSIN sugar: bitter, black and white.
chocolates Copernicus, 40 ship 4 · Industrial Park Piera · 08784 Piera. Barcelona
T 93 219 18 51 · Fca. 93 776 08 38 · F 93 213 82 36
Simón Coll Chocolates, s.a. emulift@[Link] · [Link] · [Link]

Chocolates and coatings, figures and Christmas items, noodles, petit fours and tarts
chocolate tablets.
Hospital, 1 · 08770 SANT SADURNI D’ANOIA. Barcelona emulsifiers, thickeners and proteins
T 93 891 11 00 · F 93 891 26 13 · [Link] · chocolates@[Link]
Emulift Ibérica, s.l.
Lopetes Craftsmen, Ltd.
Artisan formulations since 1968, emulsifier EMULIFT, for all kinds of
Raw materials for bakery. Nut pastes. Crisps. Nuts batidos, estabilizador PANASAN, para natas montadas, estabilizador GELMAR
caramelized. Nougats. Chocolates. Additives for ice cream parlors and bakeries. for mousses, IMPULGAS impeller, sponge impeller, OROSUC sugars,
Glazed fruit. Dried fruits with chocolate. Marzipan. invert sugar gold, sugar-free pastry. All sweeteners in the spice-
Alcoy, 56 · 03100 Xixona. ALICANTE · [Link] · T 96 561 07 18 sugar-free and reduced-calorie products “BODYLIN”: SUGARSOL - SUGARVIT
SUGARFAX, sugar-free coatings: CHOCOSIN, dark, milk, and white.
bilizadores VANDOR: “VANDOLINA” para cremas pasteleras, “VANDOBURIN”
cutters neutral for ice creams.
Copérnico, 40 nave 4 · Pol. Ind. Piera · 08784 Piera. Barcelona
T 93 219 18 51 · 93 776 08 38 · F 93 213 82 36
Roboqbo Utility Center
emulift@[Link] · [Link]
We are specialists in tooling and machinery for pastry, bakery, chocolate-
dairy and ice cream shop. Cash&Carry with over 200 m2and online store with more than Pandock
4,000 references. Manufacturer of gel emulsifiers for pastry, bakery, and ice cream.
Joan Armengol, s/n · 08770 Sant Sadurní d´Anoia. Barcelona · T 93 891 31 41
orange emulsifier to provide regularity to the shakes
F 93 891 31 42 · [Link] · info@[Link] · jordi@[Link]
volume to mass. Available in orange and white. Presentation formats
station: 5 kg cube, and 10 kg.
PANDOCK, s.a.
chocolate decoration Portuguese Republic, 17 Badalona (Barcelona) · T 933879616 · F 933838608
[Link] · info@[Link]
Bulo - Chocolate Creations, Inc.
Anagrams in chocolate for pastry, ice cream, and hospitality.
Industrial Park Can Clapers · Main Avenue, Warehouse 11B equipos automáticos
Apdo. de Correos 106 · 08181 SENTMENAT. Barcelona · T 93 715 21 20 · F 93 715 21 80
Sermont, s.a.
Hillbo Products, s.l.
Forming machinery for pastry and bakery RONDO-DOGE and DELFIN.
Quality chocolate stamps for pastry, ice cream... Wide variety of molds. Sepúlveda, 140 bis · 08011 BARCELONA
delos, standard sizes and formats, prints up to 3 colors, printed sheets T 93 423 15 10 · F 93 425 47 10 · sermont@[Link] · [Link]
perfect finishes.
Vilanova Street, 2. Industrial Park Pla de l'Estació
08730 STA. MARGARIDA I ELS MONJOS. Barcelona · Apdo. Correos 28
T 93 898 07 30 · F 93 898 08 46 · [Link] · chocolates@[Link] fondant
Taisi Conserves

distributors Avda. Pascual Marquina, s/n · 50300 CALATAYUD. Zaragoza

T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link]
Confectionery and Bakery Commercial Ramos, s.l.
Everything for the bakery, pastry shop, ice cream shop, hospitality, restoration, catering.
Province of Málaga and Granada. Professionals, more than 50 years providing service. candied fruits
c/ Punta Alta, 6 · Pol. Ind. San Luís 29006 · Málaga · T/F 952 31 63 45
Taisi Canned Products
[Link] · ramosrasero@[Link]
Pascual Marquina,s/n · 50300 CALATAYUD. Zaragoza
Dimoba Supplies, S.A. T 976 88 20 79· 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link]
Professional equipment for bakery, pastry shop, ice cream shop, and catering.
Spanish Soldier, 14 · 04004 ALMERIA · T 902 22 55 25 · F 902 22 93 29
suministros@[Link] · tienda on line: [Link]
 247

frozen fruits ovens

The Boiron Orchards Bongard Iberia, s.a.
World leader in ultrafrozen purees, present in more than 65 countries, Cer- Machinery: mixers, beaters, water coolers, flow meters, dosers-
ISO 9001 and 14001 certification, Extensive range of ultra-frozen fruits, 48 purées of fixators, dividers, kneaders, resting chamber, formers, rollers and
fruits, 8 extra coulis, semi-confit, Original recipes and free magazine below slicers. Cold: freezers and ultrafreezers, cabinets and
demand. fermentation chambers. Ovens: rack ovens, deck ovens, modular ovens and with-
1, Rue des Glacières · 94538 RUNGIS CEDEX. Francia · T 00 33 1 45 60 73 25 Others: ovens and machinery for pizzeria OEM and Hoonved pot washers.
F 00 33 1 46 86 52 72 · [Link] · zm@[Link]
Pol. Can Volart · Garbí 18, nave 3 · 08150 PARETS DEL VALLÈS. BARCELONA
Taisi Canned Goods T 93 573 78 78 · F 93 573 78 70 · [Link] · info@[Link]
[Link]
Pascual Marquina,s/n · 50300 CALATAYUD. Zaragoza
T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link]
CSB-Cisaba, s.l.
Leading company in the distribution of freezers and refrigerators designed for
the bakery, pastry, and hospitality sectors. It has a technical service
fruits in alcohol own both for refrigeration machinery and for convection ovens.
Showcases for pastry and bakery with sliding or hinged doors, opaque or
Taisi Canned Goods glass. Convection ovens. Extensive range of machinery and accessories for
Pascual Marquina,s/n · 50300 CALATAYUD. Zaragoza the bakery and pastry shop. Wide range of showcases and display panels for
T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link] show all kinds of food. Vertical refrigerators and freezers
for professional use.
Francesc Durán Reynals, 7 // 08192 SANT QUIRZE DEL VALLES. Barcelona
T 93 710 84 60 // F 93 710 82 75 // cisaba@[Link]
fruits in syrup
Salva Industrial, s.a.
Taisi Canned Goods
Ovens, fermenters, trays, machines: water cooler, count liters.
Pascual Marquina,s/n - 50300 CALATAYUD. Zaragoza spiral mixers, arms, manual divider, rounder, working group, reba-
T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link] egg beater, hand mixer and stand mixer, laminator, bread grater, Appliances:
cars, pots and pans, steam cooker, burners, filler, temperer of
cobertura, Muebles: mesas de trabajo, lavamanos, mesas frías, Vitrinas: vitrina
nuts glass, back bar furniture, display cabinet.
Ctra. Nacional, 1 - km. 471 · 20100 LEZO. Guipúzcoa
Apdo. Correos 505 · 20080 SAN SEBASTIAN
Borges Mediterranean Group T 943 449 300 · F 943 449 329 · [Link] · salva@[Link]
Specialists in almond preparations for pastry and the industry
sweet in general: all types of flours (fine, coarse...), granules, sheets, pa- Sermont, s.a.
litos. We also prepare whole toasted almonds and processed ones (slices, Exclusive distributor of the Swedish brand Revent, leader in rack ovens.
sticks and granules in different sizes adapted to the needs of each ela- efficient initiatives, specialist in modular ovens for pastry and bakery and
almond crocant, California walnut, and domestic walnut pioneer in the new Vacuum technology for vacuum reduction.
(halves, quarters, and pieces). We have all kinds of dried fruits and fruits Sepúlveda, 140 bis · 08011 BARCELONA
dried. Specialists in the Mediterranean Diet. T 93 423 15 10 · F 93 425 47 10 · sermont@[Link] · [Link]
Calle Flix 29, 43205 - REUS (Tarragona)
T 977 30 90 00 · [Link] pastry@[Link] Sveba-Dahlen Spain, s.l.
Sveba-Dahlen develops, markets, and manufactures ovens for bakeries, pastry shops.
bays and pizzerias. Deck ovens, rack ovens, pizza ovens, and ovens for
gelatins tunnel. Machinery for pastry and ice cream, fermentation chambers, machinery-
Obrador machines, mixers, and beaters.
Siboney Confections, Inc. Business Park Villapark
Cabrera, 1-3, Pol. Suroeste Can Canals Avda. Quitapesares, 33, nave 4 · 28670 Villaviciosa de Odón. Madrid
08192 SANT QUIRZE DEL VALLES. Barcelona · T 93 721 34 23 · F 93 721 51 18 T 91 665 78 39 · 91 665 94 16 · F 91 665 86 62
siboney@[Link] · [Link] [Link] · lm@[Link] · ag@[Link]

Pandock Wiesheu GmbH

Manufacturing and marketing of the entire range of gelatins: cold gelatin, German manufacturer of ovens for bakeries and pastry shops. Convection ovens
hot gelatin (apple, apricot, or neutral flavor), sheet gelatin, and soles. Car ovens. Fermenters under oven. Loading systems.
powdered gelatin, gelatin for gun. Leader in the international market in the sale of hot point ovens.
Various presentation formats: jar 400 g, bucket: 1 kg. 12 kg, 25 kg. T 610 230 669 · [Link]@[Link] · [Link]
Portuguese Republic, 17 Badalona (Barcelona) · T 933879616 · F 933838608
[Link] · info@[Link]
interior design and decoration
glucose CSB-Cisaba, s.l.
Leading company in the distribution of freezers and refrigerators designed for
Taisi Canned Goods the sectors of bakery, pastry, and hospitality. It has a technical service
Avda. Pascual Marquina, s/n · 50300 CALATAYUD. Zaragoza suitable for both refrigeration machinery and convection ovens.
T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link] Pastry and bakery cabinets with sliding or hinged doors, opaque or
made of glass. Convection ovens. Extensive range of machinery and accessories for
the bakery and pastry shop. Wide range of display cases and showcase murals for
mostrar todo tipo de alimentos. Armarios frigoríficos y congeladores verticales
special flours for professional use.
Francesc Durán Reynals, 7 // 08192 SANT QUIRZE DEL VALLES. Barcelona
Ylla 1878, s.l T 93 710 84 60 // F 93 710 82 75 // cisaba@[Link]
Balanced flours for pastry, bakery, pizzeria, and specialty breads. Cruz, s.l. - Refrigerated Constructions
Ctra. a Manlleu, km. 1,400 · Apdo. correos 133 · 08500 VIC. Barcelona
[Link] · ylla@[Link] Custom designs and projects for bakeries and pastry shops.
T 93 886 28 20 (2 líneas) · 93 886 27 44 · F 93 889 11 82 We are specialists in the manufacture of custom refrigeration furniture.
in Polyester) with cutting-edge technology. We provide comprehensive solutions to the ne-
needs of each client. In-house after-sales service.
Avda. Cerdanya, s/n. Warehouse 25-26 · Ind. Park Pomar de Dalt
08916 BADALONA (Barcelona) · T 93 465 00 65 · F 93 465 04 41
cruzsl@[Link] · [Link]
 248

Langa Concept, s.l. machinery for bakery and pastry

Turnkey installations. Custom manufacturing of refrigerated display cases. Mobilia-
Refrigeration plant in general. Cooling systems: static and ventilated. Centralization. Anexca Mechanical Constructions
of motors. Specialized lighting for each product. Coatings of Manufacturer of all types of machinery for pastry and bakery, production lines.
resin decoration such as Corian, I’Ro, etc. Custom projects. Studies production plates, study and exclusive custom design based on
of graphic image. the needs of each industry.
Bailén, 27 · 08915 BADALONA · T 93 399 45 52 · F 93 388 66 01 Energy, 7 · Ind. Pol. Mata-Rocafonda · 08304 MATARO. Barcelona
[Link] · info@[Link] T 93 790 78 82 · F 93 796 14 99

Steelinox Bongard Iberia, s.a.

Design, manufacturing, decoration, and installation of pastry shops, cafes, and bakeries. Machinery: mixers, beaters, water coolers, flow meters, dosers-
We carry out customized projects. modifiers, dividers, straighteners, rest chamber, formers, laminators and
Camino de la Marjal, s/n - 46470 ALBAL (Valencia) slicers. Cold: frozen food conservators and blast freezers, cabinets and
Tel. 96 126 74 56 - Fax. 96 126 45 35 - [Link] fermentation chambers. Ovens: cart ovens, floor ovens, modular ovens and with-
Other: ovens and machinery for OEM pizzeria and Hoonved pot washers.

industrial washing Pol. Can Volart · Garbí 18, unit 3 · 08150 PARETS DEL VALLÈS. BARCELONA
T 93 573 78 78 · F 93 573 78 70 · [Link] · info@[Link]
Sermont, s.a. [Link]

Exclusive distributor of the JEROS brand specializing in industrial dishwashers. FBM, LLC
trials, useful lava, cleaners/scrapers of trays and washing tunnels.
Sepúlveda, 140 bis · 08011 BARCELONA · T 93 423 15 10 · F 93 425 47 10 Manufacturer of machinery for pastry and chocolate: tempering machines, one
sermont@[Link] · [Link] shot, cooling tunnel, granulators, dosers for cookies. Lines
complete production. Custom design based on needs
from each client. Complete line for bean to bar chocolate production.
Manufacturer of machinery for ice cream shops: design and production of machines for
special liqueurs for pastry exhibition, chocolate waterfall for wall and personalized chocolate fountains
as per the needs of each store.
C. J. International s.l. / SOC Chef T +390331464654 · [Link]
Via Machiavelli, 15/17 · 20025 Legnano (Milano) Italia | fbm@[Link]
COINTREAU AND GRIOTTINES
Exclusive importer, with an increasingly important network of distributors Guba, s.l. Gutsens Swimwear
for all of Spain. Two technicians at your disposal for consultations, prescriptions, formulas
the, dosage... Our technical office can develop the machine that you need.
The most economical alcohols for use, not for alcoholizing but for highlighting and Manufacturing program: Maintenance tanks, melters, temperers, ba-
to give the desired touch to personalize your cakes, ice creams, chocolates, molds for chocolate, fondant and gelatins, thread decorator, dusters,
truffles, creams... cooling tunnels, conveyor belts and curves at 90° and 180°, cooker
Our Brands: COINTREAU 60º, (touch of orange peel). Rum SAINT JA- "huevohilado", injectors and dispensers, manual fryers, semi-automatic
MES 54º. Brandy SAINT REMY 60º. Scotch Whisky LABEL 5 60º. Coñac REMY continuous automatic and technical with oil filtering, machines and lines for
MARTIN 58º. Calvados PERE MAGLOIRE 60º, (apple touch). Amaretto paint with egg and gelatin, cook creams by the liter and coolers for water,
60º, (bitter almond touch). Marc de CHAMPAGNE 60º. Distillate of cream whippers.
PEAR WILLIAM, RASPBERRY, CHERRY KIRSCH. And the WILD CHERRIES. Pol. Ind. Villalmanzo, Nave 100 · 09390 Villalmanzo. BURGOS
"GRIOTTINES" pitted 15º, with kirsch, Cointreau, or Anise, in 1L, 3L, 20L and T 947 17 11 12 · F 947 17 11 11 · [Link] · administrativo@[Link]
100L. GRIOTTINES DECOR 25º pitted and with its natural tail.
Pol. Ind. Riambau, calle Llevant nº 8-10 · 25300 TARREGA (LERIDA) Vinas Machinery, S.L.
T 973 31 37 51 info@[Link] · [Link] Industrial machinery for baking and pastry, complete lines for bakery.
RIA, complete bakery lines, injectors, flour sifters, dosers, baths
of egg, oil or water, ring binders.
machinery for chocolate and coating Ronda Narcís Monturiol, 46 · 08349 CABRERA DE MAR. Barcelona
T 93 759 59 95 · F 93 750 20 00 · info@[Link]
Sermont, s.a.
Sandor - Bupan
Exclusive distributor of the Italian brand Pomati, specializing in: atempe-
continuous roll-makers and bathers; automatic machines for making chocolates Industrial automatic lines for bakeries and pastry shops. Cha machines-
and chocolate tablets; machines for making Easter eggs and in tunnels of Bread-making lines for various purposes. Machinery for bakery and pastry.
cooling. artisan rye. dough refining cylinders. mini rolls line. lines of
Sepúlveda, 140 bis · 08011 BARCELONA puff pastry and work benches for pastry making. Tray cleaning machines
T 93 423 15 10 · F 93 425 47 10 · sermont@[Link] · [Link] for all types of bakery and pastry trays. Washing tunnels for
baskets. sink cabinet. conventional machinery.
Utilcentre, S.L. (Utensils and Machinery) C/ General Yagüe, 77 · San Lázaro Industrial Park · 26007 Logroño · LA RIOJA
T 941220797 · sandor@[Link] · [Link]
SELMI, S.R.L. (Chocolate Machinery): Tempering Machines-Bathers, Grajeadoras,
Cold tunnels, Simultaneous Dosers 'One-Shot', Molding Lines for Sermont, s.a.
chocolate.
W&VE, B.V. (BakeryMachines). Guns for painting and decorating in chocolate. Specialists in machinery for bakeries and pastry shops being the distributors
Cash&Carry with over 200 m2and online store with over 4,000 references. exclusive deal from: the leading oven brand REVENT; the Swiss brand RONDO of
Joan Armengol, s/n | 08770 SANT SADURNÍ D´ANOIA. Barcelona rollers and industrial lines for bakery, pastry, and pizzeria; the brand
T 93 891 31 41 | M 609 431 713 | info@[Link] | [Link] ESCHER of industrial blenders and kneaders; the JEROS brand of dishwashers
lions, washing tunnels and can scrapers; the POMATI brand of tempered
ras, swimsuits, chocolate production lines, cooling tunnels and ma-
quail for Easter eggs; the DELFIN brand of ladle-dispensers
ice cream shop machinery for cookies, muffins, and tea biscuits, among others.
Sepúlveda, 140 bis · 08011 BARCELONA
Utilcentre, S.L. (Utensils and Machinery) T 93 423 15 10 · F 93 425 47 10 · sermont@[Link] · [Link]

FRIGOMAT, S.R.L. (Machines for ice cream and pastries): Cream mountaineers, Utilcentre, s.l. (Utensils and Machinery)
Ice cream makers, butter churns, combined machines, pasteurizers, and cream cookers.
Equipment for ice cream shops. We have a wide catalog of Equipment for the W&VE, B.V. (BakeryMachines): Specialists in Gelatin Guns, Oil,
handcrafted ice cream production. Release agent, Egg and Fondant. Manuals and automatic lines.
Cash&Carry with over 200 m2and online store with more than 4,000 references. Cash&Carry with over 200 m2and an online store with more than 4,000 references.
Joan Armengol, s/n | 08770 SANT SADURNI D’ANOIA. Barcelona Joan Armengol, s/n | 08770 SANT SADURNÍ D´ANOIA. Barcelona
T 93 891 31 41 | M 609 431 713 | info@[Link] | [Link] T 93 891 31 41 | M 609 431 713 | info@[Link] | [Link]
 249

margarines Cream and fresh butter

CSM Iberia, S.A. Montsec Commercial, S.A.
Margarines, blends, and fats Ruban, Pingüino, and Delfia. Margarines without fats. Comercial Montsec S.A. is a company that manufactures fresh dairy products.
hydrogenated Masterline. Culinary fats and frying oil Chef Cuisine. De- which stands out for the quality of its products and service since 1947. Distributes
own delegations and distributors to cover all of Spain. more than 400 references aimed at pastry shops, hospitality, res-
Samontà, 21 · 08970 SANT JOAN DESPÍ. Barcelona · T 93 477 51 20 · F 93 373 01 51 billing and the ice cream shop, prioritizing the relationship with their customers and the service that
[Link]/iberia · [Link]@[Link] offers. Specializing in fresh and pasteurized cream for pastry, butter
Premium in a wide variety of formats and spreadable creamy cheese both
Vandemoortele Iberica, s.a. for applications in cold as well as hot. It also has a wide variety of
Manufacturing and marketing of margarines, blends, and anhydrous fats for dad of margarine formats, whipped cream in spray, the only fresh cream spray of
bakery and pastry professionals: [Link] Premium, St. Allery Revolution, European market, egg products, milk, nuts, chocolates, fruit and puree
St. Auvent, Ambar Supreme, Hojaldambar, and Mantecrema. Margarines for hos- frozen fruits, preserves, oils, and a myriad of specific products for the
professionals in the sector and presenting itself as the provider of professionals
telería: Ambar Culinary, Fribar, Suavina and Refinesa.
more demanding.
Sant Martí de l’Erm, 1 planta 5 · 08960 ST. JUST DESVERN. Barcelona
Montsec S.A. Commercial
T 93 499 98 00 · F 93 499 98 11 · [Link]
c/ Severo Ochoa 38,P.I. Font del Radium 08403 Granollers, Barcelona - T 93 849 87 99
[Link]@[Link]
F 93 849 83 32 [Link] pedidos@[Link]
Madrid Delegation: BAFRA
c/ Juan de la Cuerva 2, Nave 16,P.I. Rompecubas 08340 Valdemoro, Madrid.
frozen doughs T 91 809 41 55 - F 91 895 16 43

Vandemoortele Iberica, s.a. ELLE&VIRE

(The Originals, Golden Banquet, Chef's Patisserie, Cottes, panavi-ohayo) Company located in Normandy (France), is positioned as number 1 in the sector
Frozen bakery, pastry, and bread of the highest quality. Made with the of Restoration and French Pastry. Manufacturer of cream, butter and cheese
selection of the best raw materials and with authentic Belgian chocolate. Pieces of Since 1945, it has been working with all the richness and flavors of the products from Normandy.
three types: ready to ferment, ready to cook, and ready to thaw and serve. Present in 120 countries, Elle & Vire Professional continues to base its development on the
Sant Martí de l’Erm, 1st floor 5 · 08960 ST. JUST DESVERN. Barcelona quality of their products and their specialization in the dairy industry.
T 93 499 98 00 · F 93 499 98 11 Elvir S.A.S. - Elle & Vire Professional // [Link]
Exclusive commercial agents in Spain
andres@[Link] · T 607 374564 - xavi@[Link] · T 607 373548

jams
Siboney Confitures, Inc. precooked bread
Cabrera, 1-3, Pol. Southwest Can Canals Pacfren - Empúriabrava Bakery, s.l.
08192 SANT QUIRZE DEL VALLES. Barcelona · T 93 721 34 23 · F 93 721 51 18
siboney@[Link] · [Link] High-Quality Pre-Cooked Bread, Distributed throughout Spain, 130 years ago-
making the best bread, Always on the cutting edge of technology.
Taisi Canned Goods Pol. Ind. Empordà Internacional · Castellón, s/n· 17469 VILAMALLA. Girona
T 972 52 73 10 · F 972 52 55 95 · pacfren@[Link] · [Link]
Pascual Marquina,s/n · 50300 CALATAYUD. Zaragoza
T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link] Vandemoortele Iberica, s.a. (Pan Cottes)
Pre-cooked bread of exquisite quality. 10 varieties of rustic bread and breadsticks.
types of 'luxury bread', made with sourdough, with a unique and exclusive flavor.
vegetable mix 12 types of baguette made according to an authentic French recipe. 16 types of
minis, different in sizes, shapes, and flavors.
Cola Dairy Products Spain, Ltd. Sant Martí de l’Erm, 1 planta 5 · 08960 ST. JUST DESVERN. Barcelona
Vegetable creams for cooking, sweetened vegetable creams for whipping, sprays T 93 499 98 00 · F 93 499 98 11
of cream, releasing sprays, sprays for painting baked goods.
C/ Narcís Monturiol, 2-4-6 · Edif. Monitor II · Planta 4ª · Despacho 2
08960 Sant Just Desvern. Barcelona · T 93 439 77 55 · F 93 430 58 95
[Link]@[Link] · [Link]
frozen pastry
Vandemoortele Iberica, s.a.
CSM Iberia, S.A.
(The Originals, Gold Banquet, Chef's Pastry, Cottes)
UHT prepared with high performance and full flavor: Prima Classic, Prima Nat- Frozen pastries, pastries, and bakeries of the highest quality. Crafted with
cream. Own delegations and distributors to cover all of Spain. selection of the best raw materials and with authentic Belgian chocolate. Pieces of
Samontà, 21 · 08970 SANT JOAN DESPÍ. Barcelona
three types: ready to ferment, ready to cook, and ready to defrost and serve.
T 93 477 51 20 · F 93 373 01 51 · [Link]/iberia · [Link]@[Link]
Sant Martí de l’Erm, 1st floor 5 · 08960 ST. JUST DESVERN. Barcelona
T 93 499 98 00 · F 93 499 98 11
Vandemoortele Ibérica, s.a.
Gold Cup Deco: Vegetable sugary mix for whipping, decorating, and filling. Gold Cup
Chef: Mix vegetal para cocinar. Magik: Mix vegetal par montar, decorar y rellenar.
Sant Martí de l’Erm, 1 planta 5 · 08960 ST. JUST DESVERN. Barcelona
Dairy products
T93 499 98 00 ·F93 499 98 11 ·[Link] ·[Link]@[Link]
Corman
As a world-leading butter board company, we work with the best
pastry chefs to offer them products adapted to their specific needs.
Thanks to its flexible and elastic texture, our butter is consistent and easy.
to work in any season of the year. With the Dairy Butter the pro-
a professional can stand out with an extraordinary buttery flavor to all
their elaborations. We offer a wide range of high-quality products for
each application in all formats: in plate, bar, liquid, and also mixtures
and cream. Try Corman and feel the difference!
Corman S.A. - Clémence LAULAN - Representative Spain
Paseo de Gracia, 61 · 08006 Barcelona · T 662 489 304 – 0033 689 921 472
[Link]@[Link] | [Link]

Debic
Debic works exclusively for professional chefs and pastry chefs.
with them the same passion. And seeks to support them with a wide range of drift-
two dairy products they can trust blindly, perfectly adapted to
their daily challenges.
Customer Service
Debic FrieslandCampina Iberia
C/ Roger de Llúria, 50-4 | 08009 Barcelona | T 93 595 06 54
[Link]@[Link] | [Link]
 250

ELLE&VIRE baking fillings

Company located in Normandy (France), it is positioned as number 1 in the sector.
of Restoration and French Pastry. Manufacturer of cream, butter, and cheese Taisi Canned Goods
Since 1945, it has worked with all the richness and flavors of the products of Normandy. Pascual Marquina,s/n · 50300 CALATAYUD. Zaragoza
Present in 120 countries, Elle & Vire Profesional continues to base its development on the T 976 88 20 79 · 976 88 25 68 · 976 88 20 28 · taisi@[Link] · [Link]
quality of their products and their specialization in the dairy industry.
Elvir S.A.S. - Elle & Vire Professional // [Link]
Exclusive commercial agents in Spain
andres@[Link] · T 607 374564 - xavi@[Link] · T 607 373548 nougats
Lactalis Food Service Iberia Coloma García, s.l. - "1.780"
Global provider of dairy products and derivatives, aimed primarily at Factory of nougats, sweets, and products derived for ice cream and confectionery, your-
professional market of Pastry/Bakery, Hospitality, Traditional Store, In- Jijona nougat in liquid and block form, almond grain, hazelnut, and walnut, crocant
Industrial and Semi-Industrial. almond and hazelnut, hazelnut paste, walnut and pine nut, caramelized nuts and pine nut
Products: UHT milk and fresh milk, pasteurized creams, culinary creams and for caramelized, tutti frutti and candied cherries, powdered sugar, inverted, caramel.
UHT milk, whipped cream, butters, milkshakes, horchatas, national cheeses and San Francisco, 14 · Apdo. Correos 77 · 03100 JIJONA. Alicante
importation, Italian cold cuts, dairy desserts, etc. T/F 96 561 06 96 · [Link] · artesanos@[Link]
Principales marcas: Président, Président Profesional, Galbani, El Castillo, Puleva,
Chufi, Ram, Flor de Esgueva, El Ventero, Société, Gran Capitán,... Lopetes Craftsmen, Ltd.
Raw materials for pastry shop. Nut pastes. Crisps. Nuts
Lactalis Food Service Iberia, SLU
caramelized. Nougats. Chocolates. Accessories for ice cream and pastry.
Ctra. Villaverde to Vallecas Km 3.5 | Building CTM 7th floor | 28053 Madrid
Glazed fruit. Dried fruits with chocolate. Marzipan.
T 91 507 96 97 | [Link]
Alcoy, 56 · 03100 Xixona. ALICANTE · [Link] · T 96 561 07 18

PRODUCTS FOR PASTRY, BAKERY, DOUGH

tools for confectionery
FROZEN AND MICROENCAPSULATED PRODUCTS
Dekora Innova, s.a.u.
Llopartec, s.l. Cake supports, display stands for showcases, pastry bags, nozzles,
Llopartec develops and manufactures a complete range of products for the sector of rollers, cutters, guns, knives, spatulas, pasta cutters, thermometers,
bakery, pastry shop, and frozen dough, specialists in customized products ["gloves","trays","molds (Flexipan, Silpat, Silicon Flex and Uniflex, Flexipat)","boxes"]
according to the customer's needs. It also manufactures microencapsulated products for isothermal, etc.
Industrial Park Las Atalayas · C/. Florín · Plot, 30-39 · 03114 ALICANTE
different sectors.
T 96 594 30 33 · F 96 594 02 17 · [Link] · dekora@[Link]
{"Mejorantes panarios":"Bread improvers","Mixes panes especiales":"Special bread mixes","Mixes bollería":"Pastry mixes","Mixes pastelería":"Bakery mixes"}
Mixes for fried doughs, pastry creams and fillings, glazes and gelatins, semi- Utilcentre, S.L. (Utensils and Machinery)
Chillers and Mice, Impulsors, Stabilizers and Emulsifiers, Preservatives, Ring-
more and flavorings, sugars and coatings, finished creams for fillings Tools and small machinery for bakery, pastry, chocolate making, and ice cream making.
and coatings, Microencapsulated Products. Cash & Carry with more than 200 m2and online store with more than 4,000 references.
Joan Armengol, s/n | 08770 SANT SADURNÍ D'ANOIA. Barcelona.
C/ Carrerada 1 // 08739 AVINYONET DEL PENEDES T 93 891 31 41 | M 609 431 713 | info@[Link] | [Link]
T 938970736 // info@[Link] // [Link]

vanilla
productsforbaking,icecreamandcatering
C.J. International, s.l. / SOC Chef
Lopetes Craftsmen, Ltd.
Different Madagascar Beans, Bourbon Beans, Planifolia Beans of different
Raw materials for bakery. Nut pastes. Crisps. Nuts. your origins, Tahitian Pods of different origins, Pompona Pods. Powder of
caramelized. Nougats. Chocolates. Accessories for ice cream and pastry. vanilla, Vanilla caviar, Vanillin. Vanilla sugar. Different extracts of
["Glazed fruit.","Dried fruits with chocolate.","Marzipan."] vanilla with and without seeds.
Alcoy, 56 · 03100 Xixona. ALICANTE · [Link] · T 96 561 07 18 Industrial Park Riambau, Llevant Street No. 8-10 · 25300 TARREGA (LERIDA)
T 973 31 37 51 · info@[Link] · [Link]

semi-prepared products
showcases
CSM Iberia, S.A.
Langa Concept, s.l.
Caty Bizcocho is a very soft and fluffy range. Universal, the flavor range, fresh-
care and durability. Own delegations and distributors to cover all of Spain. Turnkey installations. Manufacturing of custom refrigerated showcases. Refrigerated furniture.
Samontà, 21 · 08970 SANT JOAN DESPÍ. Barcelona general refrigeration. Cooling systems: static and ventilated. Motor centralization.
T 93 477 51 20 · F 93 373 01 51 · [Link]/iberia · [Link]@[Link] Specialized lighting for each product. Decorative coatings in re-
materials like Corian, I'Ro, etc. Custom projects. Graphic image studies.
Llopartec, s.l. Bailén, 27 · 08915 BADALONA · T 93 399 45 52 · F 93 388 66 01
[Link] · info@[Link]
Llopartec develops and manufactures a complete range of products for the sector of
bakery, pastry shop, and frozen doughs, in addition to custom products according to
customer need.
Bread enhancers, Special bread mixes, Pastry mixes, Bakery mixes
Mixes for fried dough, Pastry creams and fillings, Glazes and gelatins, Semi-
candied egg yolks
cold and mousses, propellants, stabilizers and emulsifiers, preservatives, ring- Kelmy Products, Inc.
more and flavorings, Sugars and coatings, Finished creams for fillings
and coatings. 50 years serving the candy industry, producing products to satisfy its
C/ Carrerada 1 // 08739 AVINYONET DEL PENEDES [Link]
T 938970736 // info@[Link] // [Link] fordecoration(softyolk,decorationandcakes).Hardyolkforfillingsandelaboration.
[Link](madewitheggandwholemilk).Marzipan(50%
and33%).Crunchy(almondandpeanut).Powderedsugar(glazeandmoisture-resistant).Clarakel
Komplet Ibérica, s.l. (quickalbuminforthepreparationofmeringues).Candiedsweetpotato(hardandfilled).
Ctra. de Tibi, km. 1,500 · 03100 JIJONA. Alicante
Basic products for bakery, pastry, and confectionery. T 96 561 26 00 · F 96 561 11 94 · [Link] · kelmy@[Link]
Additives, aromas, shine, paper capsules, chocolates, cocoa cream, creams
pastry chefs, release agents, fondant, gelatin, flours, special flours and pre-
stops, boosters, enhancers, jams, special breads.
[Link]-C/Apollo15·08228THEFONTSOFTERRASSA
T 902 31 58 31 · F 93 731 57 41 · [Link] · info@[Link]