Choux – Luca Montersino

Simply unmissable!

Always on the lookout for something new, Luca Montersino starts with a great classic of international pastry making (choux pastry) and reinterprets it, rediscovering its incredible versatility, ranging from countless shapes and sizes, from sweet to savory , from French classics like the eclair to creative shapes invented from scratch.

“I fell completely in love with it,” the author says, “when I realized it wasn’t just another fad, but that by playing with it a bit, you could create beautiful, delicious, elegant, and modern products that were also incredibly tasty, thanks to the ability to fill these “containers” with any cream or combination you wanted to experiment with.”

The result? A special volume containing over seventy recipes: from cream puffs and eclairs to Paris Brest, religious pastries, and finally special shapes . Luca Montersino begins with the great classics: first he reinterpreted their fillings and aesthetic finishes, before moving on to develop new, more creative forms.
Each type of cake has its own requirements, starting from the correct use of the oven, the type of dough, and the surface on which it is poured: the author addresses all of this in a broad technical section that includes an analysis of the ingredients (from water to butter, from flour to eggs) and the cooking preparation (“ultimately, it all depends on the gelatinization of the friends”).
While choux pastry is essentially neither sweet nor savory, the filling itself gives it flavor: this is why it's like a palette to be painted almost freely, following instinct, creativity, personal tastes, and customer needs. The range of products ranges from cream puffs to eclairs, even reaching the brand new "pizzas," savory donuts perfect for attracting the attention of the most curious and attentive customers.
Finally, in keeping with the author's style, there's no shortage of guidance on sales and communication strategies; that marketing that truly means clarity of presentation, courtesy, and smiles. This is an aspect of the modern pastry chef's work that Luca Montersino tirelessly reminds today's professionals, an aspect too often overlooked, yet too often capable of making a difference.

If you love pastry making, you can't miss out on this wonderful manual!