Mini by Xavi Donnay is a 352-page pastry book featuring 65 contemporary petit fours, miniature desserts, chocolates and creative pastry techniques.

Mini by Xavi Donnay

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23381
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Description

Mini

Mini by Xavi Donnay is a contemporary pastry book dedicated entirely to the art of small-format desserts. Taking the traditional petit four as his starting point, Donnay explores how bite-sized pastry can become something far more creative, with 65 striking creations designed for everything from afternoon tea and dessert tables to restaurant petits fours and special occasions.

Across the book, classic pastry techniques meet playful presentation. Expect miniature sablés, macarons, choux pastry, bonbons, gianduja creations and reworked classics including Saint Honoré, tiramisu, Mont Blanc, cannelés and millefeuille. There is also a strong focus on trompe l'oeil pastry, with remarkably realistic cherries, apricots, avocados and madeleines demonstrating just how much detail can be packed into a tiny dessert.

Recipes explore flavour, texture and finishing techniques alongside modern pastry ingredients and methods. At i4C, we love the way Mini treats small pastries as an opportunity to experiment rather than simply scaling down a larger dessert. It's a particularly inspiring book to have beside you when experimenting with chocolate, silicone moulds, pastry decorations and contemporary dessert presentation.

Key Features:

  • Written by award-winning pastry chef Xavi Donnay.
  • Features 65 contemporary small-format pastry creations.
  • Recipes are organised into eight practical pastry families.
  • Includes contributions from Miquel Guarro, Martin Lippo, Saray Ruiz, Eric Ortuño and Jean Siviuede.
  • Covers traditional techniques alongside modern pastry ingredients and finishing methods.
  • Includes indexes and tables for navigating recipes by different criteria.
  • English and Spanish language edition.
  • Hardcover format with 352 pages.
  • Published in 2023.
  • Ideal as a gift for anyone passionate about modern patisserie and pastry design.