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Mini by Xavi Donnay
English and Spanish text
Mini is the first great book on contemporary pastry dedicated to the small format. What we once knew as petit fours, traditionally served at the end of a menu, are thoroughly reviewed by Xavi Donnay to give them a contemporary air and explore their full potential in any type of reality -- confectionery and pastry shops, sweet tables, afternoon tea, catering and sweet snacks, among others.
The person in charge of desserts at the three-Michelin-starred restaurant Lasarte in Barcelona, winner of the Best Pastry Chef in the World award in 2020 (Best Chef Awards), displays a wide repertoire of signature creations spread over eight great Sablés, crunchy bases Cakes and macarons. Renewed presentations and with a special gastronomic sensitivity. Choux. One of the most traditional pastry families, in which Xavi Donnay achieves surprising finishes. Bonbons, with passion about bonbon making Giandujas. A nut, a chocolate and a third flavor are usually the substrate with which the author deploys different creations, each more original. Free. Products free of allergens. Classics. Xavi Donnay's favorite universal cakes are adapted to the snack format with memorable results, whether we are talking about cannelés, xuixos, torrijas, or even millefeuille. Unclassifiable. As a small catchall, the author completes his mini tour with some chocolate, savory references or claiming ingredients such as maltodextrin, inulin, or even bicarbonate. Up to 65 creations review all the current possibilities of this type of pastry. A journey that not only collects the author's creations but also includes the visit of renowned professionals who join the mini format party with their talent and personality. We refer to Miquel Guarro, Martin Lippo, Saray Ruiz, Eric Ortuño, and Jean Siviuede.
Mini is the first great book on contemporary pastry dedicated to the small format. What we once knew as petit fours, traditionally served at the end of a menu, are thoroughly reviewed by Xavi Donnay to give them a contemporary air and explore their full potential in any type of reality -- confectionery and pastry shops, sweet tables, afternoon tea, catering and sweet snacks, among others.
The person in charge of desserts at the three-Michelin-starred restaurant Lasarte in Barcelona, winner of the Best Pastry Chef in the World award in 2020 (Best Chef Awards), displays a wide repertoire of signature creations spread over eight great Sablés, crunchy bases Cakes and macarons. Renewed presentations and with a special gastronomic sensitivity. Choux. One of the most traditional pastry families, in which Xavi Donnay achieves surprising finishes. Bonbons, with passion about bonbon making Giandujas. A nut, a chocolate and a third flavor are usually the substrate with which the author deploys different creations, each more original. Free. Products free of allergens. Classics. Xavi Donnay's favorite universal cakes are adapted to the snack format with memorable results, whether we are talking about cannelés, xuixos, torrijas, or even millefeuille. Unclassifiable. As a small catchall, the author completes his mini tour with some chocolate, savory references or claiming ingredients such as maltodextrin, inulin, or even bicarbonate. Up to 65 creations review all the current possibilities of this type of pastry. A journey that not only collects the author's creations but also includes the visit of renowned professionals who join the mini format party with their talent and personality. We refer to Miquel Guarro, Martin Lippo, Saray Ruiz, Eric Ortuño, and Jean Siviuede.
352 pages, Hardcover
Published January 1, 2023
15 people want to read
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