🌰 PANELLETS ligeros de ESCRIBÀ

How to make lighter panellets. Christian Escribà explains three recipes for a creative assortment with Catalan cream, vermouth and orange, and passion fruit ravioli. Creative panellets are gaining ground in bakeries. Those with Miró vermouth and orange, green tea, or ginger coexist with traditional pine nut or coconut pastries. Bones of Saint, fritters, and panellets vs. cookie-shaped skulls and cakes with cranberry jam and ad hoc cream. Bakeries have holidays—and their corresponding sweets—marked in red on their calendars. They know these are days of pure debauchery in the bakeries and that they can barely keep up even with taking more phone orders. November 1st, "All Saints' Day" and the imported Halloween holiday—whatever you prefer—are two of them. When it comes to traditional sweets, it's hard to be inventive, yet if there's one particularly creative sector, it's the bakery. For most professionals, it's not enough to recreate a recipe inherited from three centuries ago; creating new, emotional moments is their leitmotif. And those of us who enjoy their work appreciate the tasty surprises when the foundation of tradition is respected. Combinations that would have been impossible years ago now populate restaurant dessert menus and some of the city's sweetest window displays. Read more: http://www.lavanguardia.com/ocio/2015... Follow us on:   / @lavanguardia   |   / lavanguardia