Texturizing

ELABORATIONS WITH SOSA PRODUCTS

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...
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...
Introducing Red Pepper Mayonnaise, a delicious and creamy vegan alternative that redefines what you expect from a traditional mayonnaise. In this recipe, we have used...
Welcome to another culinary adventure: we present the Matcha and Yuzu Cake, a creation that fuses two innovative ingredients that have revolutionised the gastronomic scene...