Files - Ramon Morató
Best pastry book ever. Ramon Morató proposes in his new book Files, nutrition, chocolate, current trends, such as the change inconsumer...
Mini by Xavi Donnay is the first great book on contemporary pastry dedicated to the small format. More than 65 creations like macarons, sablés, bonbons, giandujas, and petit-choux...
Mini is the first great book on contemporary pastry dedicated to the small format, a long-awaited book that finally serves one of the most important pastry families. What we once knew as petit fours, traditionally served at the end of a menu, are thoroughly reviewed by Xavi Donnay to give them a contemporary air and explore their full potential, not only in the context of a restaurant, but in any other type of reality -confectionery and pastry shops, sweet tables, afternoon tea, catering, sweet snacks, among others.
The person in charge of desserts at the three-Michelin-starred restaurant Lasarte in Barcelona, winner of the Best Pastry Chef in the World award in 2020 (Best Chef Awards), displays a wide repertoire of signature creations spread over eight great families:
He also dedicates his attention to the great pastry classics; Saint Honorés, xuixos, tiramisús, French toast, and montblancs are adapted to the size of a bite, concentrating all their charm in three centimeters in diameter. The playful character that has popularized the chef through many of his creations is reflected in the numerous mimesis that he is capable of designing in his mini assortments. Cherries, madeleines, avocados, and apricots take on an unusual realism while maintaining that jewel or treasure characteristic of that which is small. The ambition of the book is to carry out an exhaustive look at different preparation techniques, reclaim technological ingredients when they are useful to improve a recipe, diversify presentation resources, and transform finishing formats. It includes well-rounded concepts with which to surprise the client from the presentation to the tasting. It redefines traditional products such as choux, bonbons, or macarons, proving that there is still much to be invented. And on top of that, he worries about doing it by playing with a varied palette of flavors.
All in all, Xavi Donnay intends that the reader finds in the book a perfect ally to display an assortment of small-format pastry and to renew it as many times as needed, both in the type of format, as well as in the type of product and in the repertoire of flavors. To this end, the book not only distributes the recipes into eight families, but is also accompanied by indexes and tables that organize the content based on different criteria.
Up to 65 creations review all the current possibilities of this type of pastry. A journey that not only collects the author's creations but also includes the visit of renowned professionals who join the mini format party with their talent and personality. We refer to Miquel Guarro, Martin Lippo, Saray Ruiz, Eric Ortuño, and Jean Siviuede.
Sablés
Sponge cakes and macarons
Choux
Bonbons
Giandujas
Free
Classics
Unclassifiable
Conceptual map
Index of preparations
Download the table of contents with all the recipes in attached files.
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