{"product_id":"the-pastry-alphabet-cacao-barry-edizione-limitata-in-inglese","title":"The Pastry Alphabet - Cacao Barry, limited English edition","description":"\u003cdiv class=\"card\" id=\"description\"\u003e\u003ch5 class=\"h5\"\u003eDescription\u003c\/h5\u003e\u003cp\u003e\u003cstrong\u003eThe Pastry Alphabet: The DNA of Your Creativity\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Pastry Alphabet\u003c\/em\u003e brings together a selection of basic recipes created by the Cacao Barry® chef team. These recipes form the foundations of pastry, ideal for traditional and innovative creations.\u003c\/p\u003e\u003cp\u003eThe book is divided into four main sections:\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eBiscuits\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eAs with pastry recipes that recommend different chocolates from the range, cakes use cocoa powder, cocoa mass and couvertures from the Pureté line. For this project, cakes are divided into two main categories:\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003cstrong\u003eWhisked sponge cakes:\u003c\/strong\u003e classics such as ladyfingers, Dacquoise, Joconde, Pain de Gênes, Sachertorte, etc.\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eButter- or oil-based sponge cakes:\u003c\/strong\u003e these cakes do not involve whisking eggs. Brownies, muffins, financiers, madeleines, etc. can be bases for assembled cakes or served on their own at room temperature.\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003e\u003cstrong\u003eCrèmes \u0026amp; Mousses\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eThis section gathers the main recipes for assembling layered cakes, filling tarts and making individual portions. It includes textures ranging from dense, versatile ganaches to macaron fillings, crémeux, whipped ganaches, pastry creams and three chocolate mousse types.\u003c\/p\u003e\u003cp\u003eEach recipe has a basic version that can be combined with any dark, milk or white chocolate couverture from the Cacao Barry range. Texture remains consistent while the flavour profile varies with the chosen couverture.\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eGlaçages (Icings and Coatings)\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eIcings fall into two main categories:\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003cstrong\u003eIcings for products stored at room temperature:\u003c\/strong\u003e a basic recipe with variations adaptable to different chocolates from the range, ensuring the perfect choice for every creation.\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eIcings for products stored at 0–6°C or frozen at -18°C:\u003c\/strong\u003e four different solutions to choose according to your needs.\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003e\u003cstrong\u003ePâtes (Basic Doughs)\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eThis section gathers fundamental recipes for essential pastry doughs. These form tart bases with characteristic flavour and varying levels of crumbliness, crispness or softness.\u003c\/p\u003e\u003cp\u003eAs these doughs are baked, the recipes mainly use cocoa powder and cocoa mass, which contain no sugar and therefore do not alter the final texture. Cocoa powder is ideal for pastry, while cocoa mass gives an intense chocolate-like flavour without sugar.\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eBook contents\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eEach section includes photographs and detailed descriptions covering:\u003c\/p\u003e\u003cul\u003e\u003cli\u003eRecipe characteristics\u003c\/li\u003e\u003cli\u003eRecommended uses\u003c\/li\u003e\u003cli\u003eMeasurements in grams and ingredient order during preparation\u003c\/li\u003e\u003cli\u003ePractical tips\u003c\/li\u003e\u003cli\u003eStorage methods\u003c\/li\u003e\u003cli\u003eAllergen information\u003c\/li\u003e\u003cli\u003eScientific explanations\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eThe Pastry Alphabet\u003c\/em\u003e is Cacao Barry's guarantee for mastering pastry basics through simple but essential elements.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Pastry Alphabet: The DNA of Your Creativity.\u003c\/strong\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Special Ingredients","offers":[{"title":"Default Title","offer_id":47804424585552,"sku":"9788412131413","price":34.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0773\/7078\/6128\/files\/the-pastry-alphabet-cacao-barry.webp?v=1738939710","url":"https:\/\/specialingredients.it\/en\/products\/the-pastry-alphabet-cacao-barry-limited-english-edition","provider":"Special Ingredients","version":"1.0","type":"link"}