Presentation
Iberian puff pastries
Sponsored by Alimentos de Madrid. Comunidad de Madrid
In this presentation, pastry chef Ricardo Vélez will reveal his technique for producing flexible Iberian lard sheets, which are essential for perfecting the lamination of dough in pastries and baked goods. Attendees will learn the secrets of handling, temperature and texture, which enable lard to be worked with greater control and precision, improving the elasticity and definition of the laminates.
Chef Vélez will demonstrate how this technique optimises the final results of croissants, puff pastries, and other laminated products by combining tradition, science, and creativity.
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