BACHOUR GASTRO - ANTONIO BACHOUR
Bachour Gastro de Antonio Bachour es un libro culinario que muestra el talento gastronómico del reconocido pastelero Antonio Bachour. El libro presenta 52 creaciones dulces y saladas originales, cada una diseñada para disfrutarse en solo dos bocados. Incluye recetas detalladas, fotos paso a paso, consejos útiles y consejos expertos del autor.
El libro está dividido en tres secciones. La primera sección, "Inspiración", ofrece versiones innovadoras de pasteles clásicos como Paris-Brest, Mont Blanc, Saint Honoré, Carrot Cake, Millefeuille y Black Forest. Mientras se inspira en estos postres icónicos, Bachour agrega giros únicos respetando las recetas originales.
La segunda sección, "Creación", lleva a los lectores a un viaje culinario por todo el mundo. Bachour transforma sus experiencias en diferentes países y culturas en deliciosas creaciones utilizando frutas, chocolates, especias y nueces como ingredientes principales. El énfasis está en crear golosinas pequeñas, del tamaño de un bocado, llenas de sabor.
La sección final, "Brunch", se centra en preparaciones saladas para disfrutar entre el desayuno y el almuerzo. Esto incluye platos como quiche con masa de croissant, bomboloni rellenos, bollos calientes y sándwiches de bagel. Toda la oferta se presenta en un formato reducido y lleva un espíritu culinario recién hecho, alineándose con las últimas tendencias de la cocina mundial.
Con un total de 344 páginas, este libro bilingüe (español-inglés) es un recurso completo para aficionados y profesionales de la pastelería. Proporciona técnicas, consejos y fotos paso a paso para ayudar a los lectores a disfrutar de las mejores y más innovadoras creaciones de uno de los pasteleros más reconocidos del mundo, Antonio Bachour.
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3D PAVOCAKE SILICONE MOLD "Planet" - Emmanuele Forcone
Loved this flour. It is some of the best to work with
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I made single-origin bean-to-bar chocolate with these beans following the method from Chocolate Alchemy. The recipe was for a 70% dark chocolate (63% cacao, 7% cacao butter, 30% cane sugar by weight), run for 36 hours in the melanger. The resulting chocolate is lovely, more on the delicate side as you'd expect from a criollo. The chocolate notes come through clean and clear, and there are plenty of nuances that keep the sensory experience interesting. Bitterness and astringency are both subdued; most people say that it tastes like a 40-50% dark. Will buy again!
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I was slightly concerned because it was my first time ordering from here. However, my shipment arrived a week before the expected date and was in perfect condition! The flour itself is great and I’ve made some amazing Viennoiseries with it. The dough comes out highly extensible and supple. I do wish the shipping fees were a bit lower as I’d originally planned on buying 2 bags but it was too expensive even with the 50% discount on the second bag. I’m definitely ordering again from them though!.
