Texturizing

ELABORATIONS WITH SOSA PRODUCTS

The “Manjari Chocolate Creamy” is a recipe that takes the flavor of chocolate to its maximum expression, betting on a water base instead of dairy....
Redcurrant Bubble Foam is a recipe designed to surprise both by its appearance and its texture. Using Sucro Emul as an emulsifier, we can introduce...
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...
Apricot sorbet is one of those desserts that evokes summer in every spoonful: fresh fruit, vibrant color, and a light texture that melts in your...
Hot chocolate foam is an invitation to rediscover the pleasure of chocolate in its lightest and most enveloping form. This recipe, designed to surprise in...
Today, we present a preparation that is both technical and poetic: Vanilla transparent gelée, a recipe signed by Philippe Givre, pastry chef at the École...
Few preparations represent the union between tradition and technique as well as a good foam. And when that foam features an ingredient as iconic as...
We present a recipe for Passion Fruit Vegan Mayonnaise, a vibrant, surprising, and versatile preparation that demonstrates how technique can transform simple ingredients into a...
Tuiles are a pastry classic: thin, delicate, and capable of providing that crisp contrast that enhances any dessert. Whether accompanying a mousse, crowning a cake,...
Macarons are one of those treats that combine technical delicacy and visual elegance, a small pastry gesture capable of conveying precision, flavor, and creativity. This...
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