Dried tomato, oliveand basil focaccia

Hans Ovando

Se ha convertido en uno de los chefs más laureados del panorama internacional en pastelería, y es el primer pastelero en ganar las dos categorías oficiales entregadas por la confederación de empresarios de pastelería en España (CEEAP) M.M.A.P.E y M.M.A.C.E.

TIme

40 min

Rest: 30 min - 1 hour. Temper: 30 min. Baking: 20 min

Hans Ovando

Hans Ovando has developed professionally by making the most of his time working alongside renowned pastry professionals, including Carles Mampel at the Bubó pastry shop. He has risen to prominence as one of the most decorated chefs in the global pastry scene.

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