SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
In the world of pastry, creativity and innovation are essential ingredients for creating exceptional desserts. On this occasion, one of our outstanding technicians from Sosa Ingredients: Jean Sivideu, surprises us with a Christmas creation where he pays tribute to one of the ingredients that marked our company for many years: the neulas. This dessert merges Catalan tradition with the elegance of French pastry in a Bûche de Noël that will become the center of attention on the table.
This recipe is included in a recipe book that we have called “Our Christmas Recipes which is available for download at the following link
The history of Sosa Ingredients began with neulas, the first ingredient we manufactured and distributed. Jean Sivideu, with deep respect for these values, devised a Bûche de Noël in the shape of a bundle of neulas. This traditional form is placed on the table after the Christmas meal, during coffee, to be shared. Thus, the spirit of the company and the Catalan environment merge in a delicious creation.
The taste of neules is the essence of this Bûche, evoking memories of Catalan pastries. In addition, seasonal citrus fruits are incorporated to give it a fresh and vibrant touch.
The heart of this Bûche is a crème brûlée perfected with Pectin X48 to guarantee an optimal texture after freezing. The addition of Hot Gelcrem ensures that the cream maintains its perfect consistency after thawing. A traditional Catalan sponge cake provides a spongy texture and an unmistakable flavor.
To intensify the flavors, a tangerine gel is incorporated with Gelcrem Cold. This provides a perfect balance between sweet and sour, creating a gel with a pronounced and refreshing flavor.
Mousse de neulas, made with infused milk and neulas, is kept as light as possible. The milk and neulas base is infused to achieve an authentic flavor. A light meringue, sweetened with Inulin and Oligofructose, complements this mousse. These fibers reduce sugar without sacrificing flavor.
The Bûche is covered with a thin layer of Dulcey de Valrhona chocolate. This chocolate layer adds a touch of indulgence and an elegant presentation to the dessert.
This Bûche is a treat for the senses that celebrates the union of two regions and the passion for pastry. Happy Holidays!
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