Aplicación de técnicas de repostería a hojas medicinales de higo, eucalipto y huarmi poleo para el desarrollo de recetas de cocina de autor

Abstract

The production of fig, eucalyptus and huarmi pennyroyal plants in Ecuador are typical of the sierra region of the country, in the areas of Guacaleo and Paute, because of their characteristic climate, you can find the cultivations of these plants in a major scale. Sigsig, having a cold-humid climate is ideal for the plantation of the huarmi pennyroyal, but in general these three types of plants are found throughout the Azuay zone. In the country, the use of eucalyptus is lumberjack and for medicinal purposes, the fig is used in its season for confectionery, making use of its fruit, and the huarmi pennywort is used in infusions, usually served hot. In the present work we try to apply the bases of the classic and modern pastry, to obtain new uses and combinations that could be applied to the leaves of fig, eucalyptus and huarmi pennyroyal, with the use of other ingredients for the proposal of the author’s recipes. It will begin with the bibliographical research, continuing with a field visit to the fig, eucalyptus and huarmi pennyroyal producing areas, with the purpose of knowing its organoleptic characteristics, this way it will be applied to classic and modern pastry techniques such as: baked, frozen, smoothie, amalgamated, sponges, gels, bain marie and brulee.