Mini is the first comprehensive book dedicated to modern small-format pastry—what once were petit fours, now reimagined by Xavi Donnay, Best Pastry Chef in the World (2020) and pastry chef of Lasarte, Barcelona’s three-Michelin-starred restaurant.
This elegant volume explores 65 innovative mini creations, structured across eight pastry families: sablés, cakes & macarons, choux, bonbons, giandujas, allergen-free, classics, and a category for unclassifiable ideas. From mimetic cherries to trompe l’oeil sablés, every creation balances technical precision, visual artistry, and layered flavor.
Designed for pastry chefs, chocolatiers, and caterers, Mini emphasizes versatility: whether for restaurants, sweet tables, tea service, or boutique pastry shops. It redefines familiar formats—cannelés, tiramisù, montblancs—into delicate, three-centimeter showpieces, each crafted with Donnay’s signature playfulness and flavor intelligence.
The book also includes technical indexes, ingredient tables, and references to modern ingredients like inulin or maltodextrin, offering readers a functional toolkit for creating and adapting their own mini assortments.
Guest chefs Miquel Guarro, Martin Lippo, Saray Ruiz, Eric Ortuño, and Jean Siviuede contribute additional perspectives on the small-format concept, making this book a dynamic and inspiring reference.
Whether you're refining your petit four selection or building a modern bite-size dessert program, Mini is a must-have guide to small pastry with big creative impact.
CONTENT
- Sablés
- Sponge cakes and macarons
- Choux
- Bonbons
- Giandujas
- Free
- Classics
- Unclassifiable
- Conceptual map
- Index of preparations
• Language: English & Spanish
• Author(s): Xavi Donnay
• 352 pages
• Published in 2023
