Paco Torreblanca 2-informacion.ingl.

Paco
Torreblanca 2
With this second book, the great
master Paco Torreblanca steps into
the world of gastronomy, whilst
following the basic principles of
pastry making. This work is full of
new techniques and, above all, great
ideas of extraordinary creative value,
albeit their simple preparation.
New crunchies, dry meringues and
milks, sugar candies and caviars,
different uses for brioche and
financier cakes, vegetable crystals
and pañuelos, sweet and savory.
Book + recipe book
Book
Language: spanish/english
Pages: 306
Sizes: 245x260 mm
Recipe book
Language: spanish/english
Pages: 63
Sizes: 180x195 mm
Print: serigrafia sobre PVC
A book which renews esthetic concept within the confectionery
industry and offers a wide range of innovative techniques
applicable to the professional work in a bakery, restaurant or
catering firm. Paco Torreblanca is once again in the forefront of
gastronomy thanks to this book, believed to be an essential
reference source to understand the latest trends in dessert
presentation and techniques.
contents
Milk and dry meringues
Milk cookies
Milk skin
Meringues
Desserts
Fried vegetable handkerchiefs and
crystals and fruit sheets
Fried vegetable hadkerchiefs and crystals
Potato crystal handkerchief
Fruit sheets
MONTBLANC. Violet ice-cream with milk foam, chestnuts and crystallized
The ideas
Sugars
Sugar crystals
Crystal amounts and flavors
Candy Lollipops
Candies
Caviar
The technique of candies
Candy shots
The cleaning of candies
Natural colors for candies
Candy wafers made with chocolate
Isomalt
For big bells, wraps, envelopes...
For candy
Caramel candy
Coffee caramel
Filled fruits
Blown sugar
Desserts
Apricot panettone with gold prune filled with lavender ice-cream
and iced wine
Mint tea with isomalt straw à la vanilla
Dessert
BLANCMANGE. Soft almonds with almond ice-cream, crystallized
petals of almond tree flower and dry milk cookie
Cylinder of red fruit sheet, cheese bavaroise and isomalt candy, 167
Meringue vacherin with dehydrated raspberries, vanilla ice-cream
quenelle, ‘cabello de ángel’ tile and crispy strawberry
Macaroons
Chocolate
DIFFERENT TEXTURE RICE PUDDING. Rice pudding with cinnamon,
rice noodles, crispy milk skin and milk cookies
Macaroons recipe
Working techniques and technology
To bear in mind with regard to macaroons
Dairy products
Desserts
milk
cream
Vanilla yogurt ice-cream in dry milk wafers
Crispy culinary products
Fruit and vegetable chips
Peineta
Crispy doughs (tuiles and other shapes)
Curry and coconut tuiles
Crispy bread with olive oil and salt
Cabello de ángel
Desserts
‘Cabello de ángel’ ravioli filled with bergamot jam and violets on
tied katafi
Apple-pie with saffron on caramelized puff paste, crispy apple peels
and milk foam with saffron
Chocolates
Olive oil chocolate
Salted chocolates
Crunchy chocolate with onion and maldon salt
Cubes for a presentation
Shavings, to be served with coffee
Almond, honey and mustard soup with vanilla macaroon filled with
vanilla cream
Fruits of the forest macaroon filled with jam, with crispy raspberries
on cheese cream
Sweet breads
Brioches, 182
Brioche dough
Sweet butter
Butter cream
Brioche grissini
Spiced bread
Spiced bread with cocoa recipe
Mixture of spices
Tea cookies
Sablée bretón
Wine and oil sablée
Fried doughs, fritters, coquettes, puff paste bacon
Puff paste bacon
Fritters
Frying paste
Red fruit jam with curry savarin in isomalt bell
Chocolate blini with vodka caviar
Dessert
Matcha tea jelly, sake caviar and bread cous cous of green tea and
oil
Silver ingot
White chocolate and goat cheese cream, vanilla soup and orange
liquor caviar
Yogurt foam, matcha tea and vanilla cream, yogurt crystal and
matcha tea sponge cake croutons
GOLD EGG. TRIBUTE TO BIGAS LUNA Liquor candy with 70% cocoa
chocolate mousse coated with dark chocolate glaze
Jellied pastes
Jellied fruit pastes
Fruit paste with agar agar
Chopped fruit paste
Desserts
Chocolate jelly with crispy purple carrot
Financiers
Financier sponge cake
Preparation of the hazelnut butter
Financier tiles
Blown sugar
Isomalt sugar
Pastillage
violet petals
Silver egg filled with champagne sabaion on sweet consommé with
truffle
Spicy gelée wine soup, crispy bread with olive oil and salt, and
chocolate tile
Dessert
Jellied vanilla and saffron, white chocolate and goat cheese cream
with vanilla and honey, and isomalt grille
Mashed blue potatoes, acidic apple, truffle, cream foam and red fruit
crispy financier
Candy and silver apple filled with violet ice-cream, lychee and rose
gelée, and iced cactus
Raw materials and
technology
Sugar in gastronomy
Classification
Cooking sugar
Syrups
Monitoring the cooking stage
Artistic sugar
Glucose
Cream of tartar
Tartaric acid
Water
Working techniques
Pulled sugar
Bubbled sugar
Casting sugar
Fats
Characteristics
Attributes
Vegetables fats
Nuts
Additives
Lecithin
Virgin olive oil
Parameters for defining the category of different types of
olive oil
Organoleptic assessment
Nutritional values and therapeutical properties
Beneficial effects on the human organism
Raw material album
Sugars
Powders and extracts
Nut pastes and pralines
Oils
The recipes
Sugars
Financiers
Milk and dry meringues
Crispy culinary products
Chocolates
Jellied pastes
Fried vegetable handkerchiefs and crystals and fruit sheets
Macaroons
Sweet breads
Complements
Recipe index
1. The ideas
Sugars
Financiers
Milk and dry meringues
Crispy culinary products
Chocolates
Jellied pastes
Fried vegetable handkerchiefs and crystals and fruit sheets
Macaroons
Sweet breads
“six years ago, i had the idea of using the same techniques that
painters use, which is that of preparing mixtures of dehydrated
vegetables and fruits..”
“the different techniques used when working with sugar they
enable us to present a petit and decorate a dessert or pre-dessert,
for which we can use different flavors like those of yogurt,
flowers, fruit, etc. as well as different shapes and a diverse range
of colors.”
2. Raw materials and
technology
Sugar in gastronomy
Chocolate
Dairy products
Fats
Additives
Virgin olive oil
Raw material album
“Not only is it important witch
type of chocolate to choose but
also how much cocoa butter is
present in the chocolate..”
3. The recipes
Components
Recipe index
4. Recipe book
This recipe book it’s a good complement for the
daily work in the workshop. PVC Covers and inside
pages are printed with screen printing method for
a better cleaning and conservation.
APPLES
Baked apples with honey
BALLS
Agar agar balls
BAVAROISE
Cheese bavaroise
BREAD
Spiced bread with matcha tea
Spiced cocoa bread
BRIOCHE
Brioche dough
Brioche Grissini
BUTTER
Sweet butter
‘CABELLO DE ÁNGEL’
‘Cabello de ángel’ (Ravioli, tuiles and rolled wafers)
CANDIES
Candies (Caviar, rectangles, cylinders, bars…)
Candy lollipops
CARAMEL
Coffee caramel
Chocolate caramel
Hazelnut caramel
Toffee caramel
CHIPS
Fruit and vegetable Chips
CHOCOLATE
Coffee vanilla chocolate
Crunchy chocolate with onion and maldon salt
Goat cheese chocolate
Olive oil chocolate
Pina colada chocolate
Praliné chocolate with peanut, salt and curry
Saffron chocolates
Salt and cocoa nibs chocolate
Truffle honey chocolate
CONSOMMÉ
Sweet consommé with truffle
COUS COUS
Cous cous of matcha green tea and oil sponge cake
CREAM
Crème anglaise
Cream for blinis
Vanilla cream
White chocolate and goat cheese cream
White chocolate and goat cheese cream with honey and vanilla
White chocolate, cheese and matcha tea cream
CRISPY PRODUCTS
Crispy apple peels
Crispy bread with olive oil and salt
Crispy purple carrot
CRYSTALS
Potato crystal handkerchief
Sugar crystals
Sweet potato crystal
Yogurt crystal
Yucca crystal
CROUTONS
Matcha tea sponge cake croutons
FINANCIERS
Financier sponge cake
Financier tuiles
FOAM
Milk foam
Milk foam with saffron
Yogurt foam
FRUIT PASTE
Chopped fruit paste
Fruit paste with agar agar
GELÉE
Lychee and rose Gelée
GLACE
Dark glace
ICE-CREAM∑
Lavender ice-cream
Soft almond ice-cream
Vanilla ice-cream
Vanilla yogurt ice-cream
Violet ice-cream
ICED DRINKS
Iced cactus
Iced wine
JAM
Red fruit jam
JELLY
Agar agar jelly
Chocolate jelly
Jellied vanilla and saffron
Matcha tea jelly
MACAROONS
Macaroons
MASHED POTATOES
Mashed blue potatoes with apple
MERINGUE
Dry Meringue
MILK COOKIES
Dry milk cookies
MOUSSE
70% cocoa chocolate mousse
PANETTONE
Apricot panettone
PETALS
Crystallized petals of almond tree flower,
Crystallized violet petals
PUFF PASTE
Caramelized puff paste
PUFF PASTE BACON
Puff paste bacon
RICE PUDDING
Rice pudding with cinnamon
SABAION
Champagne sabaion
SABLÉE
Sablée Breton
Wine and oil Sablée
FRUIT SHEET
Cylinder of red fruit sheet
SAVARIN
Curry savarin
SKIN
Milk skin
SOUP
Almond, honey and mustard soup
Spicy gelée wine soup
Vanilla soap
SPONGE CAKE
Sponge cake with Japanese kotobuki matcha tea and oil
SUGARS
Blown sugar (for the gold prune, silver apple and other fruit)
Isomalt sugar for bells, wraps, candies, straws...,
TEA
Mint green tea
TEA COOKIES
Tea cookies
TRUFFLE FRITTERS
Hot star-anise truffle fritters
TUILES
Cawliflower tuiles
Curry and coconut tuiles
Praliné tuiles
Passion tuile
Raspberry tuiles
Sesame tuiles
VACHERIN
Meringue vacherin