Texturizing

ELABORATIONS WITH SOSA PRODUCTS

Cold foams have become an essential tool for chefs and pastry chefs looking to add lightness, volume, and an airy feel to their creations. In...
Gelées are semi-solid preparations with a firm and shiny texture, made from fruit purees, sugars, and a gelling agent. They are a versatile base in...
The spherification technique has revolutionized the way chefs and pastry chefs interpret flavors. This time, we present Fruit Caviar, a visually stunning and simple recipe...
Acidulated meringue is a modern and precise interpretation of one of the most versatile classics of pastry. Traditionally known for its light texture and characteristic...
Pâte de fruit is a confectionery classic, appreciated for its intense flavor and soft but firm texture. In this recipe, strawberries are the protagonists,...
The perfect balance between the sweetness of apricot and the freshness of lemon comes to life in this jam recipe. To achieve an impeccable texture...
Easter is the perfect moment for pastry to become a canvas where technique and artistry meet. Inspired by the iconic Fabergé eggs, this Easter Egg...
Vegetable Almond Paste Streusel" is a recipe that combines the crunchy texture of streusel with the deep, authentic flavor of almonds. This dessert is ideal...
The apricot, with its golden color and delicately acidic flavor, is one of those fruits that announce the arrival of good weather. Its balance between...
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