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RADIX by Paco Torreblanca

Item # BK-350UPC: 9788412131406
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    RADIX
    by Paco Torreblanca
    180 pages
    English and Spanish
    Hardcover



    Contents:

    SABLÉ
    Vanilla sablé dough, 17
    Cocoa sablé dough, 17
    Pistachio sablé dough, 17
    Sablé breton dough, 17

    TARTELETTES
    Buddha's hand and yuzu, 20
    Cherry and pepper streusel, 22
    Baked chocolate, 24
    Mont blanc, 26
    Strawberries, 28
    Raspberries and chocolate, 29
    Amandine, 30
    Lemon and meringue, 32
    Caramelized banana, 34
    Fresh figs, 35
    Caramelized peach, 36
    Caramelized mandarin, 36
    Catalan custard, 36
    Pistachio, 36
    Tiramisu, 36
    Chocolate and pralini, 36
    Kaffir lime, 36
    Tocino de cielo, 38
    Savarin, 40
    Saffron and apple tart, 44
    Saffron, apple and chocolate tart, 46

    SOUFFLÉ TARTS
    Pear soufflé and other fruits, 50
    Soufflé with chocolate mousse, 56

    CHOUX
    Pâte à choux with butter, 65
    Pâte à choux with lard, 65
    Pâte à choux with olive or sunflower oil, 65
    Craquelin, 65
    Crème pâtissière, 71
    Variations of the crème
    Pâtissière, 71

    PUFF PASTRY
    Classic puff pastry, 83
    Inverse puff pastry, 83
    Quick puff pastry, 83
    Chocolate puff pastry, 83
    Millefeuille
    Hazelnut pralini millefeuille, 86
    Whipped cream millefeuille, 90
    Crème pâtissière and fruit
    Millefeuille, 92
    Strips and tarts
    Assembling strips and tarts, 98
    Cherry tart, 97
    Apricot tart, 99
    Apple tart, 100
    Fig tart, 102
    Plum tart, 103
    Peach strip, 104
    Apricot strip, 105
    Fig strip, 106
    Apple strip, 107
    Neapolitan sfogliatella, 109

    SPONGE CAKES
    Water sponge cake, 117
    Castela sponge cake, 121
    Opera, 127
    Black corn, 127
    Pistachio alhambra , 127
    Sacher, 131
    Dacquoise, 131
    Other sponge cakes
    Caramel sponge cake, 133
    Walnut and honey sponge cake, 133
    Malaga sponge cake, 133
    Flourless sponge cake, 133
    Magdalena sponge cake, 133
    Extra virgin olive oil sponge cake, 137
    Marzipan sponge cake, 137
    Pâte à choux sponge cake, 137
    Chocolate genoise, 137
    Almond genoise, 137
    Sheet cakes
    Three chocolates, 140
    Truffle, 142
    Truffle and cream, 143
    Pistachio and red berries, 144
    Saint mark cake, 145
    Apricot sachertorte, 146
    Raspberry sachertorte, 146
    Black corn, 148
    Crispy core, 150
    Opera cake, 151

    TRAVEL CAKES
    Lemon cake, 157
    Vanilla cake, 157
    Chocolate cake, 157
    Raspberry cake, 157
    Banana cake, 157
    Financiers, 162
    Cheesecake, 168
    Russian cake, 172
    Gâteau progrès, 178
    Panettone, 184

    ENTREMET
    Glazes, 199
    Sprays, 202
    Fall, 206
    Snow rose, 208
    Desert flower, 210
    Yogurt and yuzu, 212
    Royal gianduja, 214
    Caramel, 216
    White lady, 218
    Mont blanc, 220
    Coconut, pear and caramel, 222
    Cherries and fresh cheese, 224
    Cassis and hazelnut praliné, 226
    Black forest, 228
    Caramel and coffee, 230
    Catalan custard and manjari, 232

    RECIPES, 237



    No returns on books.
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RADIX
by Paco Torreblanca
180 pages
English and Spanish
Hardcover



Contents:

SABLÉ
Vanilla sablé dough, 17
Cocoa sablé dough, 17
Pistachio sablé dough, 17
Sablé breton dough, 17

TARTELETTES
Buddha's hand and yuzu, 20
Cherry and pepper streusel, 22
Baked chocolate, 24
Mont blanc, 26
Strawberries, 28
Raspberries and chocolate, 29
Amandine, 30
Lemon and meringue, 32
Caramelized banana, 34
Fresh figs, 35
Caramelized peach, 36
Caramelized mandarin, 36
Catalan custard, 36
Pistachio, 36
Tiramisu, 36
Chocolate and pralini, 36
Kaffir lime, 36
Tocino de cielo, 38
Savarin, 40
Saffron and apple tart, 44
Saffron, apple and chocolate tart, 46

SOUFFLÉ TARTS
Pear soufflé and other fruits, 50
Soufflé with chocolate mousse, 56

CHOUX
Pâte à choux with butter, 65
Pâte à choux with lard, 65
Pâte à choux with olive or sunflower oil, 65
Craquelin, 65
Crème pâtissière, 71
Variations of the crème
Pâtissière, 71

PUFF PASTRY
Classic puff pastry, 83
Inverse puff pastry, 83
Quick puff pastry, 83
Chocolate puff pastry, 83
Millefeuille
Hazelnut pralini millefeuille, 86
Whipped cream millefeuille, 90
Crème pâtissière and fruit
Millefeuille, 92
Strips and tarts
Assembling strips and tarts, 98
Cherry tart, 97
Apricot tart, 99
Apple tart, 100
Fig tart, 102
Plum tart, 103
Peach strip, 104
Apricot strip, 105
Fig strip, 106
Apple strip, 107
Neapolitan sfogliatella, 109

SPONGE CAKES
Water sponge cake, 117
Castela sponge cake, 121
Opera, 127
Black corn, 127
Pistachio alhambra , 127
Sacher, 131
Dacquoise, 131
Other sponge cakes
Caramel sponge cake, 133
Walnut and honey sponge cake, 133
Malaga sponge cake, 133
Flourless sponge cake, 133
Magdalena sponge cake, 133
Extra virgin olive oil sponge cake, 137
Marzipan sponge cake, 137
Pâte à choux sponge cake, 137
Chocolate genoise, 137
Almond genoise, 137
Sheet cakes
Three chocolates, 140
Truffle, 142
Truffle and cream, 143
Pistachio and red berries, 144
Saint mark cake, 145
Apricot sachertorte, 146
Raspberry sachertorte, 146
Black corn, 148
Crispy core, 150
Opera cake, 151

TRAVEL CAKES
Lemon cake, 157
Vanilla cake, 157
Chocolate cake, 157
Raspberry cake, 157
Banana cake, 157
Financiers, 162
Cheesecake, 168
Russian cake, 172
Gâteau progrès, 178
Panettone, 184

ENTREMET
Glazes, 199
Sprays, 202
Fall, 206
Snow rose, 208
Desert flower, 210
Yogurt and yuzu, 212
Royal gianduja, 214
Caramel, 216
White lady, 218
Mont blanc, 220
Coconut, pear and caramel, 222
Cherries and fresh cheese, 224
Cassis and hazelnut praliné, 226
Black forest, 228
Caramel and coffee, 230
Catalan custard and manjari, 232

RECIPES, 237



No returns on books.

RADIX by Paco Torreblanca
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