DPASR 519 - 2026

DPAS R is a new journey into the formulations of today’s leading pastry professionals.

A professional recipe collection that brings together all the recipes published throughout the year in the magazine, now compiled into six fully reorganized volumes featuring more than 800 preparations.

Unlike the individual magazine issues, the spirit of DPAS R is to serve as a powerful reference tool, designed for fast and efficient consultation. Recipes are organized by families and subfamilies, making it easy to compare similar preparations and analyze formulas at a glance.

The collection brings together 13 families of preparations, including sablé doughs and crunchy bases; sponge cakes and doughs; laminated doughs and breads; mousses and aerated creams; gels, ganaches and pralinés, among others. This structure allows, for example, up to 11 baked cheesecake creams to be viewed together, or 12 different chocolate coatings to be compared side by side.

The goal of DPAS R is to fuel creativity and update the professional repertoire, responding to the real needs of today’s pastry shop and contemporary kitchen. Each component also includes essential information to identify its authorship and original source, indicating the magazine issue in which it was originally published, along with a nomenclature that contextualizes its application: fresh pastry (FP), baked or viennoiserie doughs (BVD), chocolate and confectionery (CH), restaurant desserts (RD) or sweet snacks (SS).

As a window onto the latest industry trends, DPAS R places special emphasis on laminated doughs —with the croissant as the main protagonist— and panettone as another major highlight. It also features a wide range of baked doughs, crunchy elements and cooked creams, complemented by fresh preparations that celebrate classic flavors, refined formulas, and an increasingly prominent presence of chocolate and bonbon work, without overlooking inclusive recipes.

Stay up to date with DPAS R!