Daniel Álvarez takes an in-depth look at the main specialties of puff pastry doughs and brioche doughs. From the croissant to the panettone, to the millefeuilles, the palmiers, the pain au chocolat, bostock, kouglof, king’s cake, braids, savarin … A complete tour of universal doughs, always from an artisan perspective, with the aim of raising each product to an exceptional category and giving it a local touch with Mediterranean ingredients such as almond, orange or olive oil.
The book aims to become a reference manual for all lovers of baked goods. To do this, it is not limited to just being a recipe book. It strives to properly introduce each product, offering step-by-step instructions, and finding the technical keys to always achieve a good result.
More than 600 photos distributed in 250 pages and three large blocks of products make this book published in Spanish and English an unprecedented bakery treaty.