Texturizing

ELABORATIONS WITH SOSA PRODUCTS

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...
To develop plant-based alternatives with the same technical level as traditional recipes, we present Vegan Fruit Meringue, a light, crunchy preparation full of natural flavor....
The Italian meringue is one of the most elegant and versatile preparations in the world of pastry. Its shiny, stable, and airy texture makes it...
The raspberry glaze is one of those preparations that, in addition to providing a vibrant color and a fresh flavor, elevates any dessert thanks to...
With the arrival of autumn, mandarins reach their optimal point of sweetness and aroma, becoming the perfect fruit to give life to new elaborations. In...