Texturizing

ELABORATIONS WITH SOSA PRODUCTS

The classic pastry cream is one of the fundamental bases of professional pastry. However, when working with advance productions, freezing, or prolonged conservation, maintaining its...
During the holy month of Ramadan, kitchens pulse with a special energy. As the sun sets, iftar is not just a meal: it's a shared...
The Squid Oreo, instantly recognizable for its striking jet black color, is a tapa that has held its place on the gastronomic stage for years,...
The Hazenut & Orange - Mini Ice Cream Cake is one of those creations that shows how frozen pastry has become a solid, creative, and...
One of the most common technical challenges in contemporary pastry making is working with fruit purées in light and airy preparations. The water content, acidity...
The Gazpacho Sandwich from Disfrutar Restaurant has become one of those creations that goes beyond the plate to become a benchmark in contemporary cuisine. Far...
Microwave peanut cake is a perfect example of how technique and practicality can go hand in hand in contemporary baking. In many cake recipes, the...
The coffee meringue is a classic preparation reinterpreted from a technical and contemporary perspective, where control of flavor and stability of the whipped mixture make...
This exclusive bitter almond ice cream recipe, formulated by our collaborator Iván Vázquez, is an invitation to discover intense and elegant flavors. The combination of...
We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His...
Products
Products