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 modern gastronomy, combines the deep aromatic profile of Valrhona’s Alpaco 66% couverture—with its floral notes and elegant bitterness—with the technical magic of Proespuma Hot, a texturizer that allows you to […]
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 Valrhona. A creation that demonstrates how innovation in ingredients can maximize the elegance of an apparently simple preparation. The undisputed protagonist of this recipe is Clear Xanthan Gum, our version […]
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 olive oil, we are talking about a recipe that celebrates Mediterranean flavor in its most ethereal form. Today we present our Olive Oil Foam, a preparation that is simple in […]
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 stable, aromatic, and absolutely delicious emulsion. In this recipe, we replace the traditional egg yolk with Natur Emul, a natural emulsifier that offers a firm, stable, and perfectly homogeneous structure, […]
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, or forming part of a restaurant plating, their function is to add lightness, texture, and an elegant touch to every bite. In this recipe, we present a Chocolate Tuile made […]
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 time, we present our Strawberry Macaron Shell, a recipe designed to highlight the true flavor of the fruit and achieve a smooth texture, crisp on the outside and soft on […]
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. In this version, we have chosen blackberry pulp, a vibrant fruit due to its intense color and its balance between acidity and sweetness, perfect for adding freshness to contemporary desserts. […]
Italian meringue is one of the most elegant and versatile preparations in the pastry world. Its shiny, stable and airy texture makes it the perfect base for mousses, tarts, decorations or plated desserts. Traditional Italian meringue is prepared by beating egg whites while slowly incorporating a hot syrup, which makes it firm, shiny and perfect […]
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 its smooth and shiny texture. Its function goes beyond aesthetics: it protects the surface of the product, maintains moisture, and provides an irresistible visual experience. In this recipe, the key […]
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 this recipe, we present our Apricot and Mandarin Bakeable Filling, a balanced proposition between freshness, texture, and technique. To achieve a stable and bake-resistant filling, we have used Pectina Rapid […]
The recipe for Vodka Gel Sauce represents a clear example of the technical and creative potential offered by texturizers in the gastronomic universe. In this preparation, we have used CLEAR XANTHAN GUM, a thickener that allows thickening liquids while maintaining their crystalline appearance, without opacity or cloudiness. This property makes it a perfect ally for […]
The pear spheres are an elegant example of how the spherification technique can transform an everyday ingredient into a surprising sensory experience. In this recipe, we have applied the direct spherification method, a technique that allows you to encapsulate a liquid—in this case, pear juice or purée—in a thin membrane that bursts in your mouth, […]
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