{"product_id":"larte-della-frutta-realistica-vol-1-la-trilogia-desordio","title":"The Art of Realistic Fruit — Vol. 1: The Debut Trilogy","description":"\u003ch2\u003eEliminate approximations. Master the chemistry of trompe-l'œil.\u003c\/h2\u003e\n\u003cp\u003eCreating a modern trompe-l'œil dessert isn't merely about imitating a natural form. It's about mastering the laws of food chemistry to create a sensory short circuit. The aesthetic catches the eye, but the perfection of the internal cut determines the success of the dessert.\u003c\/p\u003e\n\u003cp\u003eWhether you're a professional pastry chef looking for high-margin single-serving desserts for your display case, or an advanced enthusiast who wants to challenge your limits, this manual eliminates \"in my opinion\" statements and provides you with the millimeter-accurate balances used daily in the laboratory.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery gram counts. Every degree counts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWHAT YOU'LL FIND IN VOLUME 1?\u003c\/h2\u003e\n\u003cp\u003eThis e-book is a progressive technical journey through 3 pillars of hyperrealism:\u003c\/p\u003e\n\u003ch3\u003e🥜 CHAPTER I: The Peanut\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe Profile:\u003c\/strong\u003e Opulent, fatty, salty. The sharp contrast between caramelized chocolate and the lingering toasted flavor of the peanut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Technical Secret:\u003c\/strong\u003e The Reverse Assembly in a Casing technique. Discover how to manage the cryoscopic effect of salted soft caramel.\u003c\/p\u003e\n\u003ch3\u003e🍓 CHAPTER II: The Strawberry\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe Profile:\u003c\/strong\u003e Fresh, acidic, spring-like. The purity of Bourbon vanilla embracing the juicy push of diced fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Technical Secret:\u003c\/strong\u003e Syneresis control and the Anti-Soggy technique. The millimeter-accurate technological order for incorporating puree and fresh diced fruit at 40°C with NH pectin, without it losing liquid when cut.\u003c\/p\u003e\n\u003ch3\u003e🍋 CHAPTER III: The Lemon\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe Profile:\u003c\/strong\u003e Zesty, citrusy, sharp. A continuous interplay between the extreme acidity of lemon curd and the sweetness of white chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Technical Secret:\u003c\/strong\u003e The advanced Thermal Shock technique. How to use a heat gun at a distance of 15 cm to eliminate the \"plush\" effect and recreate the true porosity of lemon peel.\u003c\/p\u003e\n\u003ch2\u003e📊 THE PRODUCTION MATRIX\u003c\/h2\u003e\n\u003cp\u003eNot just recipes. Inside, you'll find the \u003cstrong\u003eComparative Laboratory Technical Data Sheet\u003c\/strong\u003e with exact blast chilling temperatures, precise glazing temperatures, and defrosting times to optimize workflows.\u003c\/p\u003e","brand":"The Pastry Lab","offers":[{"title":"Default Title","offer_id":57679047950719,"sku":"TPL-IT-VOL1","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/2072\/1791\/files\/Gemini_Generated_Image_oqqv6joqqv6joqqv_e50f8a27-7dcd-4f6f-881d-e25b85042a66.png?v=1782756070","url":"https:\/\/thepastrylab.it\/en-us\/products\/larte-della-frutta-realistica-vol-1-la-trilogia-desordio","provider":"The Pastry Lab","version":"1.0","type":"link"}