Sweet Devotion, Daniel Álvarez’s viennoiserie book will be released in October

Pastry chef Daniel Álvarez presents Sweet Devotion. A contemporary approach to artisanal viennoiserie. The book, published by Grupo Vilbo, will be available from October 2nd and is presented as the great treatise of puffed pastries and brioche doughs. Thorough work that addresses the main national and European references duly updated under a prism of maximum commitment for quality. Acclaimed in the sector for the brilliance of his panettone, millefeuille, or croissant, the chef makes a special effort to share what is more than a masterful recipe book. The content provides the reader with the experience he has acquired over more than 30 years of service: tricks, tips and also a special sensitivity for obtaining gastronomically extraordinary results in each case.

The content is distributed in 250 pages with their corresponding introductions and thematic blocks. The keys to achieving perfection in each great family (croissant, puff pastry brioche, puff pastry, brioche, panettone, kouglof …) include graphics, step-by-step instructions, and many different formats.

Flour, butter, yeast and a few more ingredients are needed to make most viennoiserie specialties. What makes them unique and special is precisely their treatment at every stage of the processing. The nobility of these products goes for example by a prominent use of butter, which demands an exhaustive control of the temperature of the dough at each stage of the process (kneading, rolling, fermentation …). Family to family, product to product, Daniel Álvarez unveils the keys to achieving perfection and elevating the result to the dimension of a culinary jewel, destined to become the new object of desire of the main pastry shops of the country and the whole world.

Not in vain, Daniel Alvarez combines his work at the head of Dalua (Elche, Spain) with an intense training schedule that takes him to workshops and training rooms from different places in Spanish geography and beyond. As a Relais Desserts member and ambassador of Cacao Barry, the book is published two languages, with color photos, hardcover binding, and the ambition to become a reference manual for anyone who wants to start or perfect their skills with this range of products.

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