World champion Luigi Biasetto opens the doors of his pastry shop and his laboratory to present to colleagues and enthusiasts a mignon production that is a true "jewel" of the world of sweets.
Satisfying, dreamy, fascinating and intriguing...the mignons complete at best the proposal in the pastry shop, offering the customer the satisfaction of a pleasure that finds its fulfillment in a small work of art.
"The mignon is the most difficult test of skills, knowledge and creativity that a pastry chef can face - confirms Biasetto - nothing can be left to chance". Hence the research in each preparation, the technique and the process in the laboratory, to obtain small but perfect pastries!
Ten chapters, the most significant, indispensable proposals of a self-respecting assortment of pastry mignon.
The classics, the foundations of international pastry, the choux, puff pastry today so loved for its use in the realization of the irreplaceable éclairs, the mignon bakery and traditional baskets, simple pastries with shortbread base and delicate jams, tartlets filled when cooked and cream pies, miniature versions of more elaborate cakes, cubes, rational and inviting for customers, bicchierini, exquisite chocolate transformed into a hollow body into which the most varied fillings can be poured, soufflés and, to conclude the best of the assortment, the legendary macarons!
The recipes are introduced by a technical section that illustrates the single steps of the method, by now canonized by Biasetto, to obtain the most important bases of pastry, from shortcrust pastry to brisée, from pâte à choux to macaroons. Without forgetting the techniques of filling, glazing, making hollow bodies and chocolate discs.
TECHNICAL DATA
Author: Luigi Biasetto
Publication date: 2017
Language: Italian
Pages: 272
