Author Description

The great French master Yann Duytsche invites you to spend a week at his workshop (Dolç Barcelona, Spain) through his new book published by Grupo Vilbo and So Good..magazine.The book gathers the main creations that Duytsche makes every day in his shop, so they are more than tried and tested, true, real, not only because they work technically but because they have passed the most demanding of white glove the customers.But One Week with Yann is above all a way of entering the creative and commercial philosophy of this renowned chef, who identifies his activity with the operation of a restaurant more than with that of a classic pastry “What we do here is to work what is sweet with a gastronomic sense...If the customer is going to eat the millefeuille at 3:00 p.m., I want it to be made at 1:00 p.m. at the earliest,” the chef comments.Tea pastries, travel pastry, baked goods, cakes and mousses, ice creams, cups, bonbons, confectionery and snacks are distributed throughout the book, which is organized into chapters corresponding with the days of the week.It is not experimental pastry or prototypes. Yann Duytsche’s pastry is a fresh pastry, freshly made, intense flavors, gourmand, gastronomic, or as its author likes to say, “epicurean."English and Spanish The smell of baking brioche, development of croissant, miracle of panettone, sponginess of financier Dry products (biscuits), fresh ones (verrine desserts) Chocolate. Bonbons, snacks, bites Entremet (cake), starting with ‘Passion,’ our bestseller Aromas, nuances, gastronomic essenceSat/ The whole essence of patisserie in a single bite, à fleur de peau, red velvet, two bitter... And all the freshness of fruit lying on a crispy base, citrik, aless, confusion