Texturizing

ELABORATIONS WITH SOSA PRODUCTS

The raspberry and beetroot air is a surprising creation of pastry chef Javier Guillén, recognized for his innovation and his regular collaboration with Sosa Ingredients....
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 contemporary gastronomy, ice cream has ceased to be just a classic dessert and has become an element of surprise and sophistication on the menu...
Hazelnut ice cream is undoubtedly one of the great classics of haute cuisine, appreciated for its deep flavor and creamy texture. However, achieving an ice...
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”,...
Get ready for a truly exceptional culinary journey in our blog of recipes and trends in gastronomy and pastry! On this occasion, we are pleased...
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