David Gil and Ingrid Serra they go beyond the concept of traditional nougat to go much further , entering the world of chocolate, ganache, gianduia, pralines and marzipan .
This is how XOK was born, the first and only book dedicated in a monographic way to classic and modern nougat. In addition to a detailed tour of the historical varieties of nougat, such as Alicante, Jijona, Montelimar, Guirlache, Mazapán or Yema Quemada, Gil and Serra invite us into a universe of imagination, creativity, illusion and fun .
Their nougat not only do they take on unlikely forms such as the panettone, king cake, candle, star or sock , but they also recreate classic cake and dessert formats such as Saint Honoré, Black Forest, Lemon Pie or Cheesecake . The new nougats are approaching and almost assimilating the concept of chocolate bar , including chocolate snacks, thus creating a whole range of products that are perfectly valid throughout the year and that They can be found in all types of chocolate, pastry and catering establishments.
But beyond these magical shapes and designs, XOK offers pieces of high gastronomic value , balanced in terms of consistency and preservation , with pastry techniques professional and studied fillings based on pralines, gianduia, fruit pastes, ganache, marzipan, marshmallows, caramels and more. They are nougats, but at the same time they are high-end pastry desserts. In short, a nougat can be something simple and something complex, something predictable and something surprising, something flat and something very sophisticated, something sober and boring and something fun and captivating.
XOK presents itself as the first great professional treatise on nougat, with its theory, its techniques, its recipes, and at the same time it is a catalogue of ideas, fantasy, magic, smiles and surprises. It is not only a book to study and learn, but also to imagine and dream.
