Patisserie

ELABORATIONS WITH SOSA PRODUCTS

If you are a vegan and gluten-free dessert enthusiast, you can't miss this delicious recipe for “Pistachio Financier”. This French sponge cake is characterized by...
The spherification technique is one of the most innovative and creative culinary techniques that have been developed in haute cuisine. This technique consists of encapsulating...
On this occasion, we present one of those techniques that elevates any dessert and allows chefs to explore new visual possibilities: Isomalt Thread, a caramel...
The almond propannacotta is a reinterpretation of the classic Italian panna cotta, designed to surprise in restaurants with a silky texture and a sophisticated flavor...
Today, we present an exclusive recipe from our team of chefs: the Vanilla and Dulce de Leche Magnum. The base of this exquisite vanilla ice...
Honey Vegetable Jelly" is a culinary preparation that combines flavor and versatility in a single dish. This gelatin is perfect for those looking to innovate...
On this occasion, we present “Crema de Limón”, a recipe that combines the freshness of lemon with a smooth and creamy texture, perfect to delight...
Today we present a dessert that is a true culinary masterpiece: the “Chocolate Soufflé with Amaretto Air and Amarena Sorbet”. This dessert combines three different...
We present a creation that combines sophistication and technique: the Caramel Pannacotta with Blond Chocolate Mounted Ganache. In this recipe we emphasize the use of...
The tartlet is a dessert with a rich history dating back to medieval Europe, where tarts were a popular way to present fresh, preserved ingredients...