Technical Sugars

ELABORATIONS WITH SOSA PRODUCTS

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...
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...
The "Passion Fruit Chantilly" is a recipe that combines the elegance of whipped cream with the vibrant flavor and color of passion fruit. This dessert...
To speak of ganache is to speak of one of the fundamental pillars of professional pastry. This preparation, born from the alchemy between chocolate and...
Brioche is one of those French bakery classics that has transcended borders, becoming synonymous with elegance and softness. Its origin dates back to the 17th...
Nougatine is a classic preparation where the balance between caramelization and texture defines the final result. Traditionally, caramelized sugar tends to crystallize or soften with...
The vanilla and fleur de sel soft caramel, created by pastry chef Javier Guillén, is a real gem for lovers of intense flavors and silky...
The aspic is a classic technique in professional gastronomy, traditionally linked to the savory world. For decades, it has been an essential tool to encapsulate...
Few preparations represent the purity of fruit as well as a good sorbet, and on this occasion, we present a recipe for Strawberry Sorbet where...
The Chocolate and Licorice Marshmallow is a recipe developed by our team of chefs, showcases how modern confectionery can evolve when crafted with premium ingredients...
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