Dulcypas 509: Everything You Need This Holiday Season
Dulcypas 509 is packed with ideas, techniques, and trends to help you refresh your repertoire of holiday sweets and surprise your customers this Christmas. This edition is much more than a magazine; it’s an essential tool for pastry chefs who want to stay at the forefront and stand out in an increasingly demanding market.
Dulcypas 509: Everything You Need This Holiday Season
Dulcypas 509 is packed with ideas, techniques, and trends to help you refresh your repertoire of holiday sweets and surprise your customers this Christmas. This edition is much more than a magazine; it’s an essential tool for pastry chefs who want to stay at the forefront and stand out in an increasingly demanding market.
1. Classic and creative nougats:
David Gil and Ingrid Serra, authors of the new book Xok, share their innovative vision of the world of nougat. From classics like burnt yolk nougat, explained step-by-step by the champion of this specialty, Antoni Noguera, to disruptive creations like the 'neula' nougat, which reimagines the traditional wafer. Learn how to combine professional techniques with a touch of creativity to adapt your nougats for any time of the year.
2. Holiday-themed pastries:
Get inspired by the most eye-catching formats for this season, such as the galette des rois by Joaquin Soriano, the Christmas ball cake by Lluc Crusellas, and the award-winning crown from the Mondial du Pain by David Hernández. These pieces, full of detail and technique, will elevate your creations to the next level.
3. Techniques and advancements to boost your creativity:
Oscar Albiñana, R&D chef at Sosa Ingredients, delves into how next-generation ingredients can transform your creations. From practical tricks to innovative applications, you’ll discover how to optimize your recipes and give them a modern touch.
4. Renowned pastry chefs:
Be inspired by renowned masters like Antonio Bachour, Anthony Hart, Ruth Gou, and Anthony Audebaud, who share their unique approaches to pastry and bakery. Plus, explore the enduring relevance and modernization of classics like Pastisseria Baixas, now renewed, and discover the proximity breads and pastries of Origo Bakery.
5. Chocolate cakes that make history:
Discover the three best chocolate cakes in the world according to the international competition, including the striking creation by Pachi Larrea inspired by the Amazon.
With Dulcypas 509, you’ll have everything you need to create a unique, high-level holiday offering. Get your copy and take your pastry to the next level.
XOK. El primer gran tratado profesional en torno al turrón y la chocolate bar
Mejor Turrón Artesano de Yema Quemada de España 2023
La doble victoria de Noguera Pastissers
Adrián Ruiz. Tri-Coronados
Lluc Crusellas. Sorpresa y accesibilidad
Anthony Audebaud. Baixas ha vuelto
Joaquin Soriano. Ese twist que lo cambia todo.
El gran mapa de los ingredientes técnicos. Oscar Albiñana, un chef en el laboratorio
François de Halleux. Simplicidad majestuosa
Antonio Bachour. Más fresco, menos dulce e igual de goloso
Anthony Hart. Conflicting
David Hernández. Sacarle punta al pan (parte 2)
Ruth Gou. El maridaje perfecto
Pau Carranza. Fragilidad adictiva
Mejor tarta internacional de chocolate. El Amazonas de Pachi Larrea se corona
Vuelve el mejor bombón
Nadal al Gremi, la fiesta pastelera alrededor del mejor croissant
Georgina Reinares. The Baker 2024
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