Dulcypas 509 - VI/2024

What will you find in this issue?

1. Classic and creative nougats:
David Gil and Ingrid Serra, authors of the new book Xok, share their innovative vision of the world of nougat. From classics like burnt yolk nougat, explained step-by-step by the champion of this specialty, Antoni Noguera, to disruptive creations like the 'neula' nougat, which reimagines the traditional wafer. Learn how to combine professional techniques with a touch of creativity to adapt your nougats for any time of the year.

2. Holiday-themed pastries:
Get inspired by the most eye-catching formats for this season, such as the galette des rois by Joaquin Soriano, the Christmas ball cake by Lluc Crusellas, and the award-winning crown from the Mondial du Pain by David Hernández. These pieces, full of detail and technique, will elevate your creations to the next level.

3. Techniques and advancements to boost your creativity:
Oscar Albiñana, R&D chef at Sosa Ingredients, delves into how next-generation ingredients can transform your creations. From practical tricks to innovative applications, you’ll discover how to optimize your recipes and give them a modern touch.

4. Renowned pastry chefs:
Be inspired by renowned masters like Antonio Bachour, Anthony Hart, Ruth Gou, and Anthony Audebaud, who share their unique approaches to pastry and bakery. Plus, explore the enduring relevance and modernization of classics like Pastisseria Baixas, now renewed, and discover the proximity breads and pastries of Origo Bakery.

5. Chocolate cakes that make history:
Discover the three best chocolate cakes in the world according to the international competition, including the striking creation by Pachi Larrea inspired by the Amazon.

With Dulcypas 509, you’ll have everything you need to create a unique, high-level holiday offering. Get your copy and take your pastry to the next level.