The award that recognizes best butter croissant from Spain travels this year to Madrid. The 14th edition of the prestigious pastry contest has raised as the winner the puff pastry bun presented by Antonio García and Ignacio Ramiro, from the artisan bakery Panem, run by five brothers from Toledo in the center of the capital.

The contest, held in the facilities of the Pastry School of the Gremio de Pasteleros de Barcelona, ​​is part of the series of contests that the union organizes each year to claim and promote the quality work of bakery and pastry products from handcrafted character and great complexity, like panettone.

Thus, the contest that chooses the best croissant made in Spain is based on the blind tasting and evaluation of a jury made up of professionals and experts from the sector. Participants must present intact pieces made exclusively with butter as a fat ingredient, between 45 and 65 g, with straight horns in the more traditional French style or half moon.

In the final evaluation, points based on the main characteristics that a traditional croissant must meet: color (10 points), flavor or taste (40 points), honeycombed (15 points), format (10 points) and finish (10 points).

The croissant is one of the enriched sweet bakery preparations more complex, and its improvement requires a high level of practice, knowledge and mastery of techniques, times and temperatures, as well as top quality ingredients. As its own managers say, the Panem croissant is a mixture of “flour, butter, perseverance, perseverance, demand, work, a lot of work, discipline, effort, time and equipment”.

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