The first book on modern patisserie dedicated to the compact format is called Mini. A long-awaited book that finally tackles one of the most significant families in patisserie. Petit fours, which are usually served at the end of a menu, are revisited in depth by Xavi Donnay to give them a modern twist and explore their full potential in any other type of reality, such as pastries and pastries in shops, sweet tables, snacks, caterings, sweet snacks, etc.

The head dessert chef at Lasarte Restaurant in Barcelona, with three Michelin stars and named Best Pastry Chef in the World in 2020, has a large collection of signature dishes classified into eight main families

1. Sablés. The crispy bases serve as the basis for a variety of appetizers that have both a central component and an eye-catching garnish. This family systematises a working method that can be used to create trompe l'oeil, vibrant and glazed items and proposals with novel aspects to the eye.

2. Macaroons and biscuits. The author revisits equally timeless products such as macarons to offer them in completely new ways with a different gourmet perspective. Here, we are delighted with the mythical cherry imitation, which is actually a traditional black forest.

3. Choux. One of the more conventional pastry families, which Xavi Donnay approaches with deference and competence while still possessing the ability to produce unexpected results.

4.Bonbons. A bonbon enthusiast, this section of the book demonstrates the multiple possibilities of renewing formats and presentations.

5.Giandujas. The author often uses a nut, chocolate and a third flavour as the basis for a variety of inventions, each one more ingenious than the last, sometimes surprising in the realism of their designs and convincing in the gourmet nature of the flavour combinations he has selected.

6. Free. An entire chapter is devoted to the growing demand for products devoid of allergens and other components, and draws on both traditional and cutting-edge confectionery ingredients to present intriguing substitutes that do not compromise on flavour quality or fullness.

7.Classics. Whether it's canelés, xuixos, torrijas or even milhojas, Xavi Donnay's favourite pastries from around the world are transformed into bite-size format with unforgettable results.

8.Unclassifiable. The author concludes his brief tour with a few mentions of chocolates, savoury products or components such as maltodextrin, inulin and even bicarbonate.

The aim of Xavi Donnay is to give an exhaustive overview of the different preparation methods, to draw attention to the technical elements that can be used to improve a recipe, to vary the presentation tools and to reinvent the ways of finishing.

Up to 65 preparations review all the current options for this form of pastry making. A journey that features not only the author's work, but also the appearance of eminent experts who join the microformat party with their skill and personality. We are referring to Jean Siviuede, Eric Ortuo, Saray Ruiz, Martin Lippo and Miquel Guarro.

Vilbo Ediciones y Publicidad S.L Publisher

Binding: Hardcover

Number of pages: 352