Modern Spanish Sweets by, Jadwa Sbait

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Modern Spanish Sweetsby, Jadwa Sbait
Google image from www.beblog.com
Google image from www.thenest.com

• A brief history of traditional Spanish sweets,
  modern sugary favorites, and the cutting edge
  creations that are putting Spanish pastry chefs
  on the global culinary map

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Out With the Old and In With the Nueva

• Traditional Spanish recipes were created in each
  region in order to best utilize local
  ingredients.
• The shift from rustic, traditional Spanish fare
  to the more avant-garde culinary formats of today
  was due mainly to La Nueva Cocina Vasca.
• This culinary revolution began in the Basque
  Country in the late 1970s, it was inspired by the
  Nouvelle Cuisine of France and led by San
  Sebastian restaurateurs Juan Mari Arzak and Pedro
  Subijana.
• The modern updates to Spanish Cuisine, that came
  out of La Nueva Cocina Vasca, became a part of
  the general Spanish consciousness through the
  books and TV appearances of Basque chef Karlos
  Arguiñano.

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La Nueva Cocina Vasca and its impact on Spanish
Dessert and Pastry Making

• A typical Spanish dessert might include fruit,
  ice cream, wine cheese, or a simple egg
  custard.
• Churros dipped in thick, decadent hot chocolate
  are a late night favorite in many Spanish Cities.
  
• Modern Spanish Pastry Chefs are raising the bar.
  When it comes time to eat dessert at a
  fashionable eatery expect to see vivid, artistic
  creations that appeal to all the senses.
• Spanish chefs are cooking lighter, fresher, more
  health-conscious meals, so save room for dessert
  and indulge in one of the light, airy, and
  imaginative creations that Spanish pastry chefs
  are dreaming up and making realities.

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Spains Current Confectionary Innovators

• Jordi Roca
• Co-owner and pastry chef of El Celler de Can
  Roca In Catalonia
• Best know for his desserts that mimic the
  scents of popular
• perfumes.
• Ferran Adria
• The mad-scientist of the Spanish culinary
  community
• Chef of Catalonias El Bulli
• Spends 5 months a year in a test-kitchen in
  Barcelona
• developing his 25 course menus for the
  upcoming year
• Has blurred all the lines between dinner and
  dessert