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Mini by Xavi Donnay – The Definitive Book on Modern Petit Fours
Mini is the first major book dedicated entirely to small-format contemporary pastry—a long-awaited tribute to one of the most essential and refined categories in the art of pâtisserie. Authored by Xavi Donnay, the renowned pastry chef of the three-Michelin-starred Lasarte Restaurant in Barcelona and recipient of the Best Pastry Chef in the World (2020, The Best Chef Awards), this volume redefines the petit four as a format of infinite creative potential.
Traditionally served at the end of a meal, petit fours are elevated in Mini to haute cuisine status, where technique, precision, flavor, and presentation converge in every bite. With 65 exclusive recipes organized into eight core families, this book is a comprehensive guide for chefs, pastry professionals, and dessert innovators looking to expand or reinvent their sweet offerings.
Inside the Book:
Mini is the first major book dedicated entirely to small-format contemporary pastry—a long-awaited tribute to one of the most essential and refined categories in the art of pâtisserie. Authored by Xavi Donnay, the renowned pastry chef of the three-Michelin-starred Lasarte Restaurant in Barcelona and recipient of the Best Pastry Chef in the World (2020, The Best Chef Awards), this volume redefines the petit four as a format of infinite creative potential.
Traditionally served at the end of a meal, petit fours are elevated in Mini to haute cuisine status, where technique, precision, flavor, and presentation converge in every bite. With 65 exclusive recipes organized into eight core families, this book is a comprehensive guide for chefs, pastry professionals, and dessert innovators looking to expand or reinvent their sweet offerings.
Inside the Book:
8 Signature Pastry Families:
- Sablés: Crisp bases paired with vibrant finishes and playful trompe l’oeil presentations.
- Cakes & Macarons: Classics revisited—refined, flavorful, and visually reinvented.
- Choux: A modern take on timeless pastry, with sophisticated textures and glazes.
- Bonbons: Artful and diverse, these miniatures go beyond the traditional with elevated designs.
- Giandujas: Flavor-forward combinations built around nuts, chocolate, and signature ingredients.
- Free: Allergen-free and ingredient-conscious creations that retain full flavor and texture.
- Classics: Beloved desserts like xuixos, millefeuilles, and cannelés in elegant bite-sized form.
- Unclassifiable: A creative playground exploring savory bites, novel ingredients, and unique finishes.
Expert Techniques & Finishes:
- Includes practical tips, methodical breakdowns, and visual guidance for achieving professional results.
- Innovative uses of ingredients like maltodextrin, inulin, and modern texturizers.
- Mimesis elements with lifelike appearances (apricots, cherries, avocados) crafted with precision.
Guest Contributions:
- Mini also features exclusive creations by respected names in modern pastry:
- Miquel Guarro, Martín Lippo, Saray Ruiz, Eric Ortuño, and Jean Siviuede.
Organized for Practical Use:
- Recipes are accompanied by detailed indexes and charts, sorted by flavor, texture, format, and occasion—for easy reference and planning.
Book Details:
- Author: Xavi Donnay
- Languages: English & Spanish (Bilingual)
- Format: Hardcover
- Pages: 352
- Recipes: 65 innovative small-format creations