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Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Dulcypas 500 - IV/2023

50 unpublished creations from 50 exceptional chefs

Dulcypas 500 - IV/2023
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine
Magazine Dulcypas 500. Best Pastry Magazine

Dulcypas 500 - IV/2023

29.90€
Shipping in 48h | Spain
Shipping in 48h | UE
Shipping in 72h | International
Quantity

50 unpublished creations from 50 exceptional chefs

Description

At DPAS we want to share with you the latest pastry trends, the most advanced formulation and the most groundbreaking formats and designs. Creativity, technique and a lot of innovation are our hallmarks.

What could we do to celebrate our 500th number? Well, be more ambitious than ever and bring together up to 50 top chefs to celebrate this anniversary with more unpublished content than ever. 

Data sheet
Language
Spanish
Author/s
Check out the summary
Softcover
350 pages
Weight
1.3 kg
Reviews
Attachments

Download

DPAS 500 - INDEX

Download (469.84KB)
Contents

BOLLERIA Y MASAS ENRIQUECIDAS

  • Daniel Álvarez. Brioche Moniquí
  • Raúl Bernal. Abelico avellana yuzu
  • Abel Bravo. Mi selva negra
  • Lluís Costa. Tarta de viaje almendras y frutos rojos
  • Jordi Morelló. Croissant de cereza y queso
  • José Roldán. Toro
  • Jose Romero. Panettone de kumquats y pistacho
  • Oriol Rossell. Coca de fresas

PANES

  • Yohan Ferrant. Cubo nutricional
  • Antonio García. Corona de Florencia Aurora
  • Nuño García. 100% centeno
  • Roberto Juan. Pan 500 aniversario

CHOCOLATE, TURRÓN, IMPULSO Y SNACKING

  • Albert Daví. Bourbon Sour chocolate bar
  • Xavi Donnay. Moebius
  • Olivier Fernández. Milhojas de chocolate bean to bar y chicharrones
  • David Gil. Turrón Dpas 500
  • Jhonatan González. Barrita sablé avellana
  • Josep Maria Ribé. Jalea de manzana-tomillo-yuzu

POSTRE PARA RESTAURANTE

  • Oriol Balaguer. Cacao OB con su mucílago
  • Lucila Canero. Galletas de chocolate y cacahuete
  • Jesús Escalera. Arroz con leche & especias
  • Jordi Guillem. Helado de pistacho y vainilla verde con tempeh
  • Javier Guillén. Mango power
  • Ricard Martínez. Guanaja 70%, vinagre, especias 2023
  • Francisco Migoya. Sorbete de koji fermentado de arroz negro chino y boniato de Okinawa fermentado
  • Takashi Ochiai. Daifuku de yuzu
  • Albert Roca. Doble o Nada (Voll Damm)

PASTELES DE FORMATO INDIVIDUAL

  • Antonio Bachour. Limón Verbena
  • Lluc Crusellas. Sol
  • Luciano García. Cheesecake crocante de dulce de leche
  • Martín Lippo. Polo doble de nata, caramelo y chocolate
  • Josep Maria Guasch. 500 hojas
  • Carles Mampel. Sablé Jamaica
  • Ramon Morató. Albahaca-limón-chocolate blanco-aceite de oliva
  • Eric Ortuño. La calabaza de Yayoi
  • Hans Ovando. Vulcano rock
  • Jordi Puigvert. Fresco de limón, almendra y leche merengada
  • Saray Ruiz. Mi primer café
  • Jacob Torreblanca. Briseida
  • Michel Willaume. Brazilia

TARTAS DE FORMATO MEDIO

  • Elena Adell. Espresso
  • Jordi Bordas. Sol de primavera
  • Yann Duytsche. Mon Jardin
  • Alexis García. Circus
  • Miquel Guarro. 500 de chocolate y avellanas
  • Belén Melamed. Sauvage
  • Enric Monzonis. Chocolate y speculoos
  • Ester Roelas. Tarta Sacher 500
  • Jose Manuel Samper. Tarta Enzo
  • Paco Torreblanca. Tartufo 500
  • Sergi Vela. Tarta de Jijona, plátano y chocolate
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