Crème brûlée is one of the great icons of French pastry: a smooth, silky cream topped with a thin layer of caramelized sugar that cracks when you lift a spoon, producing that characteristic sound. A dessert that appears simple, yet is profoundly technical in its preparation and balance of flavor and texture. In this version, […]

In professional pastry, the creamy has become one of the most versatile and appreciated preparations. Situated halfway between a light ganache and a stable mousse, its silky, unctuous, and perfectly coherent texture makes it an ideal element for modern cakes, verrines, entremets, single portions, and petit gâteaux. Its capacity to provide aromatic depth and a […]

Some recipes do not need to be complicated to be extraordinary. The chive, garlic, and parsley mayonnaise by Carlos Maestre is exactly that: a sauce with classic roots and recognizable market ingredients, but executed with a technical precision that elevates it above any conventional mayonnaise. And the ingredient that makes it possible is Promayo, our […]

Autor Carlos Maestre