1) Il metodo Biasetto
Luigi Biasetto is one of Italy's best known and most appreciated Master Confectioners, winner of the 1997 World Cup of Confectionery in Lyon and member of the prestigious international association Relais Dessert which brings together the best of master confectioners from all over the world.
In this book, fruit of his twenty years of experience as a consultant in the food sector, production and organization in the laboratory, Biasetto tells his formula for success: after the store in Padua, opened in 1998, and the one in Brussels, Luigi gave life to Atelier Biasetto in Selvazzano (PD) in which he has put to good use his knowledge of management and rationalization of work in pastry making.
The reader will therefore be led along the ideal path that Luigi follows in the laboratory with his collaborators: from the receipt of goods to the preparation of the bases, from the formation of the team to the final packaging, passing through the management of the storage cells and the optimal communication between departments.
A fundamental book, necessary to understand the personal vision of the work of a great master, a book to make your own, applying as much as possible to your own production the advice, dispensed as pills between the pages of the book, told in simple and direct language.
Finally, the recipes: subdivided into macro-areas, from cakes to mignons, from leavened products to single portions, to semi-finished products... there are 60 of them, all described in detail in the processing phases and carefully photographed.
TECHNICAL DATA
Author: Luigi Biasetto
Publication date: 2015
Language: Italian
Pages: 256
2) La mia pasticceria mignon
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, realization of hollow bodies and chocolate discs.
TECHNICAL DATA
Author: Luigi Biasetto
Publication date: 2017
Language: Italian
Pages: 272
