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Break! by Eric Ortuño
Break! by Eric Ortuño
Break! by Eric Ortuño
Break! by Eric Ortuño
Break! by Eric Ortuño
Break! by Eric Ortuño
Break! by Eric Ortuño
Break! by Eric Ortuño

Break! by Eric Ortuño

Regular price $119.00 Sale

Author - Eric Ortuño

Sablés, wafer rolls, puff pastry, cookies, crocants, biscuits, carquinyolis, wafers, speculoos, baklavas, linzer, cigarellos, grissines, tiles... What do all these specialties have in common? Well, they break, emitting a suggestive sound, a crunch that gives us clues of their delicate texture. This is the first meaning of the English word, "break".

In a more figurative sense, "break" refers to that short period of time in which we relax, and in which we can perfectly take the opportunity to have a cup of tea or coffee with one of the more than 60 small sweet creations that the great teacher Eric Ortuño has gathered in this book.

This, which is undoubtedly the crunchiest book on the market, includes explanations, techniques, and recipes of the most classic and universal tea pastries and biscuits, such as the aforementioned sablés, cookies, wafers, macarons, amarettis, linzer, tiles, puff pastry ... but also other proposals of his own creation, such as Sacher or Reus pastry, both winners of the Dulcypas Competition for the Best Tea Pastry in Spain.

In short, Ortuño offers us in his first book an exciting journey through the universe of tea and biscuits, but in a broader sense, even incorporating the concept of “petit four”. An essential book of the pastry of yesterday, today, and surely, of tomorrow.

Since 2019, Eric Ortuño has been in charge of the L’Atelier Barcelona pastry shop and school alongside Ximena Pastor. There, he freely expresses his creative philosophy in the form of signature cakes, pastries, and other specialties. Within its modern facilities, they provide a complete training offer in the form of introductory and medium or long-term courses, as well as a wide catalog of monographic courses.
Previously, from 2000 to October 2018, he was the head of pastry studies and a key element in the smooth running of some of the great projects of the Hofmann School in Barcelona.
In his successful career, there are important awards such as Best Butter Croissant in Spain 2010, Best Artisan Tea Pastry in Spain in 2015 and 2020, or Fava de Cacau 2020 to one of the best pastry shops in Catalonia.

ISBN: 9788412131475

Publisher: Grupo Vilbo

Published: Nov 2021

Pages: 288