Mini is the first great book on contemporary pastry dedicated to the small format. The author Xavi Donnay gives new life and a contemporary air to petit fours, traditionally served at the end of a menu, not only in the context of a restaurant, but in any other type of reality - confectionery and pastry shops, dessert bars and sweet tables, afternoon tea, catering, sweet snacks, among others.

The person in charge of desserts at the three-Michelin-starred restaurant Lasarte in Barcelona, winner of the Best Pastry Chef in the World award in 2020 (Best Chef Awards), displays a wide repertoire of signature creations spread over eight great families:

Sablés. The crunchy bases are the starting point of a series of bites that include a main element and an attractive decoration. In this family, a way of working is systematized that serves very well to develop trompe l'oeil, colorful and glazed products and proposals with fresh elements in sight.
Cakes and macarons. Classic products such as macarons are revisited by the author to come up with totally renewed presentations and with a special gastronomic sensitivity. Here we enjoy the mythical mimetic cherry that actually emulates the classic of the black forest.
Choux. One of the most traditional pastry families, which Xavi Donnay treats with respect and skill but also with the ability to achieve surprising finishes. Bonbons. Passionate about bonbon-making, in this section the book demonstrates the many possibilities of renewing formats and presentations.
Giandujas. A nut, a chocolate and a third flavor are usually the substrate with which the author deploys different creations, each more original, which sometimes surprises with the realism of its designs and convinces with the gourmand character of the chosen flavor combinations.
Free. The growing demand for products free of allergens and other ingredients is the subject of a chapter that uses both confectionery classics and innovative ingredients to offer interesting alternatives that in no way renounce the commitment to quality and full flavor.
Classics. Xavi Donnay's favorite universal cakes are adapted to the snack format with memorable results, whether we are talking about cannelés, xuixos, torrijas, or even millefeuille
Unclassifiable. As a small catchall, the author completes his mini tour with some chocolate, savory references or claiming ingredients such as maltodextrin, inulin, or even bicarbonate

He also dedicates his attention to the great pastry classics: Saint Honoré, Xuixo, Tiramisu, French toast, and Mont-Blanc are adapted to the size of a bite, concentrating all their charm in 3 centimeters in diameter.

Up to 65 creations review all the current possibilities of this type of pastry. A journey that not only collects the author's creations but also includes the visit of renowned professionals who join the mini format party with their talent and personality. We refer to Miquel Guarro, Martin Lippo, Saray Ruiz, Eric Ortuño and Jean Siviuede.

Language: Bilingual (English & Spanish)
Format: Hardcover
352 pages
Published in 2023

MINI by XAVI DONNAY | Contemporary Pastry in Small Format