Sweet Devotion by Daniel Alvarez ( English / Spanish )

Pastry chef Daniel Álvarez presents “Sweet Devotion. A modern vision of artisan bakery “. The book, published by Grupo Vilbo, will be available from September 28 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.

INDEX

Introduction 

1.Equipment
2.Ingredients
3. Preparation phases

Puff pastry doughs

A work of precision
Doughs – preferably chilled
Surface and texture – exactly the same
The turns and the effect they have
The most common types of turns: single turn, double turn and triple turn
Single turn made after a standard ‘enclosing’ of the butter in the dough
Single turn made after the ‘enclosing’ of the butter on two thirds of the dough
Single and double turn made after a standard ‘enclosing’ of the butter in the dough
Single and double turn made after the ‘enclosing’ of the butter on two thirds of the dough
Resting between turns
Regarding thickness
The fermentation of laminated doughs
Main characteristics of the preparation processes of puff pastry doughs

Croissant dough

Straight croissant
Horned croissant
Long-legged croissant
Chocolate croissant
Two-colored cocoa croissant
Hazelnut croissant with praliné pailleté
Pain au chocolat
Double pain au chocolat
Raspberry and pistachio schneken
Carré
Apple and almond carré
Apricot and coconut carré
Marzipan-filled carré log
Braid
Lemon and apricot basket
Two-colored rolling
Custard-filled xuxo croissant

Puff pastry

Regular puff pastry
Inside-out puff pastry
Dalua millefeuille
Restaurant millefeuille
Crème-filled cremadet
Appl
e chausson
Apple puff pastry tart
Palmier
Apricot, almond and hazelnut tartlet
Catalan cream tartlet with fruit and puff pastry dome
Danish pastries
Windmill
Bow tie
Schneken
Egg yolk and walnut braid
Kouign-amann
Brioche-type doughs
Main characteristics of the preparation processes of brioche-type doughs
Brioches
The structure of the mesh
Speed
Yeast
Natural yeast in these doughs
Butter
Bulk fermentation
Forming the individual piece
Sugar brioche
Mediterranean orange brioche
Chocolate brioche
Vertical brioche
Bostock
Brioche à tête with mascarpone crémeux
Large brioche loaf
Brioche sandwith with chocolate cream
Brioche torrija

Panettone
Ensaimadas
Ensaimada with tahitian vanilla cream
Kouglof
King’s cake
Doughnuts
Chocolate doughnut
Savarin

Other

Magda
lenas and financiers
Magdalenas
Financiers

Cakes

Carrot cake
Orange Cake
Almonds tuiles

Pate à choux - éclairs

Chocolate éclair
Vanilla éclair

The book contains:

- 250 pages

- more than 60 step by step recipes

- more than 600 pictures

- bilingual Spanish/English