In the world of modern pastry, glazes not only provide a shiny, appetising finish but also become an additional layer of flavour and technique. This time, we present the Pistachio Glaze, a sub-recipe from the “Pistachio, Coconut & Blackcurrant Individual Dessert”, developed by renowned chef Jordi Bordas as part of the technical guide “Manual on the Use of Fibres in Pastry”.
This glaze stands out thanks to our Pistachio Paste, a premium ingredient that delivers an intense, authentic, and natural flavour. With its deep, slightly roasted aromatic profile, this paste makes the glaze a true flavour component—not just a decoration.
To ensure perfect texture and controlled gelation, the recipe includes Acid-Free Pectin, a functional alternative to traditional pectins that works well in neutral or low-acid pH recipes, without compromising structure.
This glaze not only shines visually; its balance between flavour and functionality makes it a must-have tool for professionals seeking precision and creativity in their pastry work.
Some chefs cook. Others research while they cook. Saïd M’Dahoma belongs to the second category. Known in the world of contemporary pastry as Pastry Nerd, this pastry chef combines an academic background in neuroscience with a technical and creative sensibility that has positioned him as one of the most compelling voices in today’s gastronomic landscape. […]
Jordi Bordas needs no introduction in the world of contemporary pastry. A Sosa Ingredients ambassador for over five years, his career has been marked by a constant pursuit: creating high-level technical pastry without compromising inclusivity. Now, in his new role as Adamance ambassador, Bordas consolidates a collaboration that transcends brands to build a common language […]
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