The 50 best recipes from Escola de Confeitaria's 5 years handpicked by chef Diego Lozano based on the preparations that the students
liked best to make and taste in their classes, due to the combination of flavors or the
techniques applied in the assembly. A way of sharing with even more people a
little bit of what happens in ECDL classes, what kind of products we make and what
techniques we use, so that many more pâtissiers can reproduce these recipes in their
kitchens and pastry shops.