Patisserie

ELABORATIONS WITH SOSA PRODUCTS

On this occasion, we are pleased to present a pastry elaboration finished by the renowned Catalan pastry chef, chocolatier and ice cream maker: Carles Mampel....
The water-based vanilla foam is one of those recipes that surprises with its apparent simplicity and technical sophistication. Perfect for haute cuisine, this preparation offers...
In the world of haute patisserie, glaze is much more than a simple coating: it is the final touch to seduce both the eyes and...
Dive into simplicity and delight in the versatility of this sub recipe that Chef Martin Lippo shares with us: the “Strawberry and Buddha's Hand Cream...
At L'École Valrhona, renowned for its excellence in pastry and haute patisserie, Christmas is a special season full of magic and flavor. Every year,...
Today we are going to share with you a recipe for the most delicious and smoothest Vegan Chocolate Mousse you have ever tasted. We will...
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...
Vegan pastry is no longer a trend but has become a true technical discipline within the gastronomic world. In our recipe book “Plant-based Pastry-Making Indispensables”,...
This time we have selected a recipe that accompanies our product of the month: Gellan gum. Gellan Gum. For this, we make a reminder of...
Meringue is one of the most versatile base ingredients in baking. Light, airy and delicate, it has been used for centuries in cakes, desserts, mignardises...
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