Propuesta de un manual sobre el uso de las técnicas del azúcar cocido: estirado, soplado e hilado, aplicado a la decoración de cinco tortas clásicas del mundo

Abstract

This compilation refers to cooked sugar techniques, their analysis and elaboration and the application to decorate five classic cakes of the world, cakes that are subject of study in pastry, such as: Sacher, Red Velvet, Opera, Saint Honoré, and English Carmona, all which are representative of several countries like Austria, the United States, France and Spain.

The manual that is presented in this intervention project was elaborated due to the city and even the country there lack an everyday practice of cooked sugar techniques and because it is difficult to find bibliographical references on this subject. The manual is also relevant for local pastry-making since it will contribute with all the itemization, both theoretical and practical, on cooked sugar techniques like threading, stretching, blowing and sieving.

As a conclusion, a very detailed and well explained work has been achieved, which includes precise recipes as to succeed in every preparation