Daza's (Málaga) apple band triumphs at Gastronomika
The apple tart created by Puri Morillo at Pastelería Daza (Málaga) has been crowned the best apple tart in the third edition of the competition promoted by Turismo Asturias and held at San Sebastián Gastronomika, where six chefs and pastry chefs competed for the title of winner and a prize of €1,500.
Pastelería Daza beat Hotel Nobu (San Sebastián), La Raquetista en La Habana (Madrid), Krombol Bakery (Jerez de la Frontera), La Postrería de Noe (Lugo) and Hotel CoolRooms Palacio de Luces (Luces, Asturias).
What makes it special? First, the inverted puff pastry base. "Puff pastry is made by stretching and folding a dough that wraps around a sheet of butter. In inverted puff pastry, the butter is mixed with a minimal amount of flour to give it consistency and is placed on the outside, enveloping the dough."
"Leaving the fat on the outside makes the puff pastry crispier. We also compact and caramelize it to give it a very crispy texture," explains Puri.
A thin layer of natural vanilla cream is spread over the puff pastry, and then thick wedges of Golden Delicious apples from Val Venosta, considered one of the best in the world, are placed on top. It is sprinkled with sugar, baked in the oven until the pastry is caramelized and the apples are roasted, and then glazed with a generous layer of apple syrup. Finally, it is sprinkled with cinnamon.
Morillo, a disciple and collaborator of Paco Torreblanca for four years, was runner-up in Spain and a contender for the World Pastry Cup; she experienced part of Dani García's rise in the Michelin firmament as head pastry chef of Tragabuches and Calima and although her husband and partner, Antonio Martín, came from the savory world (El Bohío de Pepe Rodríguez and Zuberoa) he embraced the sweet after a season in Jordi Roca's pastry team (El Celler de Can Roca).
In 2008, the couple decided to start their own business and took advantage of the small bakery that Puri's mother owned in the Los Guindos neighborhood. Initially, they opted to combine traditional sweets, classic French pastries, and signature desserts in their offerings.
But their fame grew, and they moved to Correo de Andalucía Street, where they opened a shop and café next to the bakery. Although the entire display case is mouthwatering, and despite the fact that the stars are the mille-feuilles, semifreddos, cheesecakes, and cakes, for lovers of apple pie and puff pastry, the jewel in the crown is the apple tart.
Although Puri's favorite is the apple tart with a shortcrust pastry base, filled with vanilla cream and almonds. The apple tart is rectangular, and the shortcrust pastry tart is round.
Both are made by Noelia Acedo Cea, who has been working in Daza for almost 12 years and has also prepared it for the competition.
