RADIX by Paco Torreblanca 180 pages English and Spanish Hardcover Contents: SABLÉ Vanilla sablé dough, 17 Cocoa sablé dough, 17 Pistachio sablé dough, 17 Sablé breton dough, 17 TARTELETTES Buddha's hand and yuzu, 20 Cherry and pepper streusel, 22 Baked chocolate, 24 Mont blanc, 26 Strawberries, 28 Raspberries and chocolate, 29 Amandine, 30 Lemon and meringue, 32 Caramelized banana, 34 Fresh figs, 35 Caramelized peach, 36 Caramelized mandarin, 36 Catalan custard, 36 Pistachio, 36 Tiramisu, 36 Chocolate and pralini, 36 Kaffir lime, 36 Tocino de cielo, 38 Savarin, 40 Saffron and apple tart, 44 Saffron, apple and chocolate tart, 46 SOUFFLÉ TARTS Pear soufflé and other fruits, 50 Soufflé with chocolate mousse, 56 CHOUX Pâte à choux with butter, 65 Pâte à choux with lard, 65 Pâte à choux with olive or sunflower oil, 65 Craquelin, 65 Crème pâtissière, 71 Variations of the crème Pâtissière, 71 PUFF PASTRY Classic puff pastry, 83 Inverse puff pastry, 83 Quick puff pastry, 83 Chocolate puff pastry, 83 Millefeuille Hazelnut pralini millefeuille, 86 Whipped cream millefeuille, 90 Crème pâtissière and fruit Millefeuille, 92 Strips and tarts Assembling strips and tarts, 98 Cherry tart, 97 Apricot tart, 99 Apple tart, 100 Fig tart, 102 Plum tart, 103 Peach strip, 104 Apricot strip, 105 Fig strip, 106 Apple strip, 107 Neapolitan sfogliatella, 109 SPONGE CAKES Water sponge cake, 117 Castela sponge cake, 121 Opera, 127 Black corn, 127 Pistachio alhambra , 127 Sacher, 131 Dacquoise, 131 Other sponge cakes Caramel sponge cake, 133 Walnut and honey sponge cake, 133 Malaga sponge cake, 133 Flourless sponge cake, 133 Magdalena sponge cake, 133 Extra virgin olive oil sponge cake, 137 Marzipan sponge cake, 137 Pâte à choux sponge cake, 137 Chocolate genoise, 137 Almond genoise, 137 Sheet cakes Three chocolates, 140 Truffle, 142 Truffle and cream, 143 Pistachio and red berries, 144 Saint mark cake, 145 Apricot sachertorte, 146 Raspberry sachertorte, 146 Black corn, 148 Crispy core, 150 Opera cake, 151 TRAVEL CAKES Lemon cake, 157 Vanilla cake, 157 Chocolate cake, 157 Raspberry cake, 157 Banana cake, 157 Financiers, 162 Cheesecake, 168 Russian cake, 172 Gâteau progrès, 178 Panettone, 184 ENTREMET Glazes, 199 Sprays, 202 Fall, 206 Snow rose, 208 Desert flower, 210 Yogurt and yuzu, 212 Royal gianduja, 214 Caramel, 216 White lady, 218 Mont blanc, 220 Coconut, pear and caramel, 222 Cherries and fresh cheese, 224 Cassis and hazelnut praliné, 226 Black forest, 228 Caramel and coffee, 230 Catalan custard and manjari, 232 RECIPES, 237 No returns on books.