EVOLUTION
Techniques and ingredients for modern pastry
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| In this section, all the complete recipes worked throughout the book are compiled. It is a total of 20 creations of modern pastry (cakes, desserts, marshmallows, macaroons, etc.) with over 60 components, as well as their final assembly. |
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1. Passion fruit marshmallow 2. After-eight marshmallow 3. Raw green apple meringue 4. Macaroon with raspberry mousseline 5. Sempre cappuccino 6. Toffee and chocolate tartelette 7. Chocolate financier filled with ‘heat-resistant’ raspberry 8. Cocoa caviar 9. Piña colada 10. Chocolate, blood orange and licorice ingot 11. Quick & Chick 12. Influence 13. Green tea and chocolate Montblanc 14. Vanilla mousse and pistachio block 15. Raspberry “Macachoux” 16. Lemon tart 17. Pistachio mousse 18. Frozen vanilla mousse sprayed with chocolate on brownie cake 19. Dark chocolate mousse 20. White chocolate mousse |
