To complete the proposals of Italian Gourmet on pastry, a volume dedicated to the new forms of dessert, signed by the "King of Sugar", Davide Malizia, winner of the worldwide award "Sucre D'Or - Best Sugar Artist" for 2020.
"The forms of pastry" consists of a large section "zero" dedicated to the bases plus three macro sections divided into Mignon, Monoportions and Cakes, which immerse us in the delicious world of pastry "by the slice".
The beauty (and goodness) of small things: mignons, monoportions, "all in one" pies: "The shapes of pastry" is a volume of 240 pages and over seventy recipes, divided into 4 sections, edited and narrated by Davide Malizia. To accompany the steps and recipes, the beautiful images of Matteo and Vincenzo Lonati, completed by practical illustrations for the assembly of the cake. Four sections with a rhythm of colors and shapes, aromas and flavors that immerse us in the world of "online" desserts, starting with the section dedicated to the Basics. Here Davide Malizia explains, with the simplicity of someone who knows his products and techniques inside out, the fundamentals for a "petit" size pastry: 11 different bases (and their declinations), ranging from shortcrust pastry to biscuits, essential for giving structure, chewiness and stability to sliced desserts, as well as bagne, dacquoise, crispy and creams in every sense. The section closes with a more technical part dedicated to glazing, assembly and cutting, where Malizia leads us into the details of each preparation and the basics to better organize the work in the laboratory. From this first section, the reader learns the basics to compose the desserts proposed in the following three macro-sections dedicated respectively to Mignon, Monoportions and Cakes.
In Mignon, there are 20 different versions: from the practical Tranciomisù, a rich interpretation of the classic Tiramisù, with coffee chantilly and mascarpone cream, to Curioso, a surprising hazelnut Bavarian cream cheese combined with lemon cream cheese, and Eros, a mignon with pistachio Bavarian cream cheese and raspberry gelée. They are small works of art, but above all practical and rational cubes perfect for the shop window. Then we move on to the section dedicated to Monoportions, with 20 scenographic and tasty variants, captivating in their appearance and perfectly reproducible in the daily work in the laboratory. There is Operouge, a cocoa biscuit with raspberry gelée and pistachio buttercream, there are the sensual flavors of Bahia, which combines the virtues of pineapple and cardamom with coconut mousse, or Sophia Loren, a tribute to the great Italian actress, with Litchi Raspberry and Rose gelée with mousse and vanilla biscuit, interspersed with a layer of almond croccantino. The precious illustrations that complete the recipes show the exact composition of each dessert to make it really easy to assemble, also with a view to production delegation. Last but not least, the book closes with a chapter dedicated to Cakes, in which we find 20 proposals, the highest expression of technique, decoration and goodness: the spectacular Clementina, Siciliana, Souvenir or Vienna alternate with captivating slices such as Pastiera 2020 with wheat mixture and orange blossom chantilly, or Sogni d'Oro with chamomile mousse and cherry jelly. As the author explains, slices are the perfect answer to out-of-size cakes, often requested by the most demanding clients and in this way, they can be composed in almost infinite modules. A rich volume, with many proposals in different "formats", incredibly easy to put into practice and enriched by the experience of a great master of pastry.
TECHNICAL DATA
Author: Davide Malizia
Publication date: 2020
Language: Italian
Pages: 240
