And the Madrid Fusión 2021 Revelation Pastry Chef is…
6 finalists and a single winner: the Castilian-La Mancha Fátima Gismero , with a dish tribute to the almond, the dried fruit par excellence of its land . “We have visually recreated an almond, with an almond mousse whose core has a almond cooked at low temperature , covered with a creamy almond milk with inulin, with a crunch and an almond cake”. Everything, on a plate in the shape of an almond tree made by a ceramist from Albacete, which rounds off her creation called “The almond, from origin to evolution”.
The jury of Revelation Pastry Chef Award at the gastronomic congress Madrid Fusión 2021 , chaired by Paco Torreblanca, a confectioner from Alicante and which also included Javi Antoja from Montagud Editores and Puy Vélez from Moulin Chocolat, assessed the presentation, preparation, flavor and originality in a blind tasting of the six desserts.
Fátima Gismero, Madrid Fusion 2021 Revelation Pastry Chef
“It is an award for the whole team and for my family, because it reflects the work and effort of my parents who have always supported me. It has been 25 years since they opened the bakery, although my grandfather was already a baker”. And just over two years ago, Fátima, after studying in Madrid and Barcelona or training with pastry chefs like Jordi Roca, took over the reins of the family business, the bakery they have in Pioz (Guadalajara), 60 kilometers from Madrid, turning it into the Bakery Pastry Fatima Gismero . Of all his creations, he recommends the donuts (his grandmother's recipe), the almond pastes and the Alcarria honey chocolates, although we couldn't resist his babka, the panettone or the pistachio and strawberry croissants with the who surprises us on his Instagram account.
The second prize went to the pastry chef Estela Gutiérrez, from Estela Hojaldre, who she has elaborated a mille-feuille of pastry cream infused with citrus and cinnamon . His thing, without a doubt, is puff pastry: in his artisan pastry workshop in Madrid you can try this traditional Cantabrian sweet, so typical of Torrelavega, but also of Cabezón de la Sal, where she learned the trade with her father at the Pedro Gutiérrez Bakery.
Be careful, lately puff pastry is giving a lot to talk about: we all know what a good palm tree loses us... or a good Murcian cake.
The rest of the finalists were Álvaro Rodríguez Seda from the Santerra restaurant (Madrid), Gemma López from Refectorio, the Abadía Retuerta winery restaurant (Sardón del Duero, Valladolid); Carmen Capote, from the Madrid chocolate and pastry shop 24 Onzas (Madrid), passionate about chocolate and Pablo Queijo from Viú Espacio Gastronómico (Barbate, Cádiz).