In the constant of surprising presentations in gastronomy, the recipe for Translucent Soup of Grué de cacao represents one of those elaborations that defies the usual and elevates the technical at the service of flavor. This preparation is based on the use of CLEAR XANTHAN GUM, a state-of-the-art thickener that allows texturizing liquids without losing […]
Few elements in pastry evoke as much comfort as a good streuzel, with its crisp texture and crunchy contrast that elevates any preparation. In this recipe for gluten-free crunchy almond streuzel, we go a step beyond the traditional version to offer a technical, tasty and suitable for those who avoid gluten. We replace conventional flours […]
The Passion Fruit Lentils are a simple but highly technical recipe that highlights precision and the intelligent use of modern ingredients. In this preparation, we use Kappa Gum, a gelling agent of vegetable origin extracted from red algae, ideal for obtaining firm, shiny gels with a clean cut. In this recipe, passion fruit juice is […]
The recipe “Like a Meringue Mojito” is one of those preparations that allows us to play with texture, air, and flavor in a surprising way. Inspired by the classic Caribbean cocktail, this preparation transfers the freshness of the mojito to a completely unexpected format: an ultra-light mousse in the shape of a cloud, in which […]
Crunchy, delicate and with an irresistible touch of sophistication, the Gavotte -also known as crêpe dentelle-is a classic French pastry preparation that has conquered showcases and palates around the world. Its origin goes back to the Brittany region, where it was born as a very thin and crunchy version of the traditional crêpe. Unlike the […]
Airy foams have become an essential creative resource in contemporary pastry and cuisine. They allow for the transformation of intense ingredients into light, voluminous bites with rich texture and aroma. In this recipe, we present the “Chocolate Rocks” Foam, a simple yet surprisingly delicious creation where the chocolate becomes ethereal without losing its depth. To […]
This recipe highlights a light and vibrant Raspberry Soufflé, where the fresh and natural flavor of the fruit takes center stage. We use Adamance’s raspberry purée, known for its clean profile, balanced acidity, and exceptional aromatic intensity. This 100% fruit purée, with no added sugar, brings out the true character of the raspberry in each […]
In this recipe, we present a rich and intense chocolate soufflé made with Valrhona’s Guanaja couverture, known for its complex and slightly bitter flavour profile. We start with a classic base reinterpreted with our Prosoufflé product, which replaces egg whites to offer a more stable, lighter result with a purer flavour. Thanks to its formulation, […]
Some combinations work through contrast. Acid and sweet. Fresh and creamy. In this Exotic Sorbet, we work with three fruits with strong personality: passion fruit, coconut and pineapple. The challenge is not only to capture their aromatic intensity, but to balance their natural acidity in order to achieve a stable, clean and technically precise texture. […]
The morello cherry gelatin for veil is a recipe that allows us to explore the most creative and technical side of contemporary gastronomy. Inspired by the unique properties of Elastic, one of our most versatile gelling agents, this preparation achieves an extraordinarily elastic and resistant gelatin, ideal for creating surprising shapes without risk of breakage. […]
The aspic is a classic technique in professional gastronomy, traditionally linked to the savory world. For decades, it has been an essential tool to encapsulate ingredients, add shine and structure cold preparations with precision. In this recipe, we reinterpret the concept from a contemporary perspective: a fruit, rose and orange blossom water aspic that moves […]
Reinterpreting a classic requires both precision and respect for technique. When we think of gnocchi, we immediately travel to Italy, to tradition, to soft pieces made from potato and flour. In this recipe, however, we shift the perspective and introduce a concept that is gaining ground in contemporary pastry: sweet gnocchi. The origin of gnocchi […]
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