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torreblanca


artisanbaker
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i took a brief class with senor torreblanca @ the french pastry school and he is simply a master of the craft. a true pro, there's no questioning his precision and knowledge. take a class with him if you've got some time.

his book is the finest i've seen in a while. he said it will be translated to english within a few months. you can get it at kitchen arts in spanish. in a word: inspirational.

regards

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This sounds exciting!

Can you tell us what you did in class, and what impressed you the most about his work?

In other words...

SPILL THE BEANS!!!!!!!!!!!!!!!!! :biggrin:

2317/5000

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some of the products included

-olive oil sponge

-whipped yolks "cake" (no sugar)!!!

-tea sponge and mousse

-abricot chiboust w/ saffron

-tomato jam

-goat cheese ice cream

-pumpkin seed oil cake

-pumpkin sorbet

-macaron facon torreblanca

-champagne mousse

-fruit jellies as cake components (pectin)

-rice pudding with truffle honey

no food colorings, excellent technology, simple garnish, unusual flavors.

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Thanks for the report!

I was trying to go to the liberia gastronomica site to see if it's there(his book) but couldn't get in there.

Did you get a copy of his book in Spanish or are you waiting for the English edition?

He is the kind of 'Godfather' of Spanish pastry, isn't he?

I think Balaguer (maybe all of them) worked in his shop.

Thanks again for posting.

2317/5000

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Thanks for that link!

Going to have to explore there a bit.

The book looks pretty cool.

Do you have it yet?

Can't wait for it to publish in English.

Thanks again.

2317/5000

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www.torreblanca.net

Skip the English version, as the Spanish has all the info.

Interesting to see that for a cool 660 euros one can own a comprehensive course on CD-ROM...

Now that is a helluva cool site!

Awesome.

I thought for a minute the 'whipped yolks cake' was in the banana confit raviolis recipe but I think it's something else.

The CD-Rom is something else.

The book is expensive enough, let alone the 'Rom, not that they wouldn't be worth it.

Thanks for the link, Michael.

2317/5000

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  • 2 weeks later...
  • 3 months later...

olive oil sponge

750 eggs

650g sucrose

250 milk

325g weak flour

150g almond powder (marcona prefered)

40g baking powder

200g olive oil acidity 0,4

1 lemon zest

QS cinnnamon

make a ribbon w/ eggs and sugar

add oil like for mayonaisse

add milk and then sifted dry

flexipan 1/2 full in hot oven (400/425 in reed oven melmck)

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artisanbaker, thanks for starting this topic.

Did Mr Torreblanca explain about the terms weak flour and strong flour? Spanish recipes specify these flours. I did an exhaustive search about this for a recent churro thread, and I think that strong flour is high-gluten, like bread flour, and weak flour is cake flour. Is this correct? How about all-purpose flour, does that have an equivalent in Spanish recipes?

Although Spanish is my first language and I am totally fluent, I don't know some of the Spanish (from Spain) terms. I guess it is a similiar situation when reading English (from England) recipes. But putting together your posted recipe for olive oil sponge and the one on the www.torreblanca.com for olive oil cake, I now know that "impulsor" is baking powder, so thanks!

And one more request: Can you post the goat cheese ice cream recipe? That's the one that caught my eye.

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some of the products included

-olive oil sponge

-whipped yolks "cake" (no sugar)!!!

-tea sponge and mousse

-abricot chiboust w/ saffron

-tomato jam

-goat cheese ice cream

-pumpkin seed oil cake

-pumpkin sorbet

-macaron facon torreblanca

-champagne mousse

-fruit jellies as cake components (pectin)

-rice pudding with truffle honey

no food colorings, excellent technology, simple garnish, unusual flavors.

I'm glad to see this thread get bumped back up, I had forgot about it.

artisanbaker, is there any news on the english translation edition yet?

I wish these guys would just do the duel page thing like Bau and now Ducasse did in his new SPOON cook book.

It would maybe kick up their sales a bit?

2317/5000

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i did not ask him to go into the flour differences but i used to work in france so i'm familiar them. they use the same type flour for bread as they do with cakes. keep in mind that they don't make high ratio cakes in europe except in (north!)american bakeries.

i would say that a bread flour is a "strong" flour and "weak" flour is what we might call pastry flour. chlorine is illegal to add to flour in europe...(!)

goat cheese ic

200g water

100g atomised glucose

150g sucrose

50g lemon juice

500g gc

3g stabiliser

warm the water to (35C) 95F. Mix the dry ingredients together and temper in the water. add lemon juice and heat to 85C/185F. Cool rapidly to freezing temp and incorporate cheese. mature 4 hours. spin.

good luck

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olive oil sponge

750 eggs

650g sucrose

250 milk

325g weak flour

150g almond powder (marcona prefered)

40g baking powder

200g olive oil acidity 0,4

1 lemon zest

QS cinnnamon

make a ribbon w/ eggs and sugar

add oil like for mayonaisse

add milk and then sifted dry

flexipan 1/2 full in hot oven (400/425 in reed oven melmck)

How does the Tea sponge differ from this one?

and what do you mean by 750 eggs? grams or mL?

"Make me some mignardises, &*%$@!" -Mateo

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