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    The document describes a new book by renowned French pastry chef Yann Duytsche called "One Week with Yann" which takes readers through a week in his Barcelona workshop. It shares over 65 of his most popular creations organized by the day of the week they are made, including financiers, croissants, cakes, chocolates, and other pastries. The book aims to convey Duytsche's creative and commercial philosophy of operating his shop like a restaurant with freshly made items.

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    The document describes a new book by renowned French pastry chef Yann Duytsche called "One Week with Yann" which takes readers through a week in his Barcelona workshop. It shares over 65 of his most popular creations organized by the day of the week they are made, including financiers, croissants, cakes, chocolates, and other pastries. The book aims to convey Duytsche's creative and commercial philosophy of operating his shop like a restaurant with freshly made items.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    212 views10 pages

    Yann - Eng

    Uploaded by

    김태영
    The document describes a new book by renowned French pastry chef Yann Duytsche called "One Week with Yann" which takes readers through a week in his Barcelona workshop. It shares over 65 of his most popular creations organized by the day of the week they are made, including financiers, croissants, cakes, chocolates, and other pastries. The book aims to convey Duytsche's creative and commercial philosophy of operating his shop like a restaurant with freshly made items.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 10

    The great French master Yann Duytsche invites you to spend

    a week at his workshop (Dolç - Barcelona - Spain) through


    his new book, published by Grupo Vilbo and so good..maga-
    zine. The book gathers the main creations that Duytsche
    makes every day in his shop, so they are more than tried and
    tested, true, real, not only because they work technically
    but because they have passed the most demanding of white
    glove tests: the customers.
    But One Week with Yann is above all a way of entering the
    creative and commercial philosophy of this renowned chef,
    who identifies his activity with the operation of a restaurant
    more than with that of a classic pastry shop, “what we do
    here is to work what is sweet with a gastronomic sense ...
    If the customer is going to eat the millefeuille at 3:00 p.m.,
    I want it to be made at 1:00 p.m. at the earliest”, the chef
    comments.
    Tea pastries, travel pastry, baked goods, cakes and mousses,
    ice creams, cups, bonbons, confectionery, snacks ... are dis-
    tributed throughout the book organized into chapters coin-
    ciding with the days of the week. It is not experimental pas-
    try or prototypes. Yann Duytsche’s pastry is a fresh pastry,
    freshly made, intense flavors, gourmand, gastronomic, or as
    its author likes to say, “epicurean.”
    A week with us in the workshop, with absolute transpa-
    rency, to unveil all of Dolç’s secrets in detail. Here are
    the recipes that Diego’s master hands brilliantly handle,
    assisted by Aniol and the rest of the team, from Monday
    to Sunday to be exhibited under the lights of our display
    cases.

    These are creations that have matured and evolved for


    a long time to achieve success (they are not prototypes).
    They are the result of the production and sales expe-
    rience that I have accumulated in Dolç for more than 10
    years, and that I have also been able to contrast with
    many colleagues on my many professional journeys.

    This selection, which in reality is yours and that of our


    entire clientele, seduced aesthetically at first to finally
    end up in your organoleptic and gastronomic memory.
    They are much more than the result of a visual blow.

    I wish you an exciting and fun week and many successes.

    Yann Duytsche
    The smell of brioche while ba-

    LU/MO
    king, the development of crois-
    sant, the miracle of panettone,
    the sponginess of financier…
    Doughs give meaning to the arti-
    san’s work. They are fascinating.
    MA/TU
    The store is a showcase which
    has to seduce the customers,
    draw their attention thanks to
    dry products like biscuits, or
    fresh ones like verrine desserts.
    MI/WE
    Chocolate, with all its taste
    power and its thousand nuan-
    ces, has assured a place of honor
    within our offer. Bonbons, snac-
    ks, bites…
    What in French is known as en-

    JU/TH
    tremet, and here is called cake,
    is the true king of the showcase.
    To celebrate and enjoy in com-
    pany. Starting with ‘Passion’,
    our best seller.
    It is another dimension within

    VI/FR
    our craft, closer to the savory
    cuisine. It is freedom in form and
    in combinations. It is the aromas,
    the nuances, the gastronomic
    essence, visible by everyone.
    SA/SA The whole essence of patisserie
    in a single bite, à fleur de peau,
    red velvet, two bitter… And all

    DO/SU
    the freshness of fruit lying on a
    crispy base, citrik, aless, con-fu-
    sion…
    INDEX

    MONDAY WEDNESDAY THURSDAY SATURDAY


    Cala sa tuna
    Financiers
    Bites
    Raspberry and almond
    Millefeuille framboise SUNDAY
    Green
    Financier Dolç Walnut and cocoa Suau Cherry Manjari
    Financier de coco Leo À fleur de peau
    Financier de avellana Alba Què bo! Chocolate, coffee and cocoa chou-chou
    Délicieuse cruixent Bosc Green tea and apricot “Pionono”
    Orelys chocolate and dried apricot Two bitter truffles The first cake Red velvet passion
    panettone Vandick Upside down
    Gianduja orange and sesame “Tartine” Inspiration Smile Kalapaïa “Two bitter” tapa
    Flatterie Strawberry Inspiration Kalingo Aless
    Venezuelan cocoa nib, coffee and mint cake Passion fruit Inspiration Pasión Citrik
    Viennoiserie Sakura Tatin
    Croissant Raspberry and anise mini truffles Mambo Con-fusión
    Karremango París / Singapour Screen Macae
    Chocolate spiral Chocolate, praliné and raspberry cake
    Velvet raspberry croissant tartalettes Yuzu sichuan
    Sage, honey and lemon

    TUESDAY
    Sweet grissini praline, hazelnut, FRIDAY
    pine nut
    World seeds Tapis Rouge
    Cookies. Parmesan - Tomato and sweet paprika, Grenade club sandwich
    seaweed Cuvée du sourceur Chuao 68%
    Sbrisolona club sandwich
    White dress Sushi Nyangbo
    Mada White guacamole
    Mandarina Express Péle Mêle
    Pantone 123
    Sutil
    one week with
    YANN DUYTSCHE
    280 pages
    65 complete creations
    Spanish-English

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