Propuesta de aplicación de técnicas de cocina molecular en la repostería y pastelería de los cantones orientales de la provincia del Azuay

Abstract

This monograph is focused on the gastronomical customs and traditions of the eastern cantons of the province of Azuay, especially the sweets and desserts that have been consumed and prepared through generations so that we can be able to determine which of those are the most popular and versatile to be transformed through both classic and innovative techniques. At the same time, molecular gastronomy and its texture-changing products are presented so the traditional patisserie can be transformed into creative desserts and achieve in the guests, through their gustatory memory, to go back in time and undergo an experience where their feelings can be recalled by means of this proposal. In this work, fifteen recipes of traditional desserts are presented, which have been studied and transformed into more complex preparations in order to appreciate a single flavor with different textures through the presentation of innovative forms to a group of professionals in the gastronomic field for their appreciation and acceptance.