Dulcypas 491 magazine with a total of 174 recipes, 48 complete creations, 20 chefs and 132 photos
In this new edition of Dulcypas, we cross many borders, and not only geographical ones. Sometimes a change of perspective is needed to evolve and take pastry to another stage. How many mental boundaries prevent you from moving forward?
Torreblanca moves to Madrid to open a top-level school. Matías Veleda or Natalya Prokopenko have traveled many kilometers before making their respective patisseries a reality. The Spanish Bakery Champion Samuel Suárez, the author of an essential book of adapted recipes, Leyre Pedrazuela, and the movements towards a greener pastry such as those carried out by Toni Rodríguez and Lucila Canero will also invite you to go beyond your technical and conceptual limits.
Ready to change? And you will still find other great references in this issue: the latest from Luciano García, the philosophy of a true father of modern pastry, Philippe Conticini, the head of the masses Jordi Morelló, Jorge Gil Yuste from Alicante, and Gerard and Esther from Forn Gil in Barcelona.
pastry, Philippe Conticini, the head of the masses Jordi Morelló, Jorge Gil Yuste from Alicante, and Gerard and Esther from Forn Gil in Barcelona.
Discover what we do @revistadulcypas
Learning by doing. La Escuela Torreblanca pone un pie en Madrid
Belén Melamed. Frescor sutil y crujiente
Jordi Morelló. Los croissants con más salida
Philippe Conticini. El praliné y la ósmosis del 0,5%
Samuel Suárez. Coronar un diario
Luciano García. Sencillo luego bueno
Jorge Gil Yuste. Complementario, versátil, limpio
Matías Veleda. Sutil toque gastro
Gerard Gil y Esther Real. Una fiesta para los sentidos
Natalya Prokopenko. dulces de palacio
El verde se reivindica
Toni Rodríguez. Sabor sin mentiras
Lucila Canero. Sin gluten, vegano... y salado
Leyre Pedrazuela. Reivindicando una (buena) pastelería accesible
Fina Puigdevall, Martina y Carlota Puigvert. El lado dulce de la huerta
Actualidad
Guia de proveedores
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