Plated dessert is probably the most demanding discipline in restaurant pastry. Unlike a display-case preparation, which must hold for hours, a plated dessert is built to be eaten at the exact moment it reaches the table. This makes it possible to work with contrasting temperatures, fleeting textures and preparations that would not survive in a […]
Smoking is one of the oldest techniques in cooking and, at the same time, one of the most difficult to integrate into professional service. It requires specific equipment, time, space, and precise control of the process. In a catering context where operational efficiency is as critical as the result on the plate, this technical barrier […]
There are desserts built from flavor and desserts built from memory. This Chocolate, Orange and Orange Blossom Bar belongs to the second category: a winter dessert of classic flavors—dark chocolate, ginger, orange and orange blossom—that evokes those combinations European pastry has perfected over generations, but reinterpreted with a contemporary technical construction of five perfectly assembled […]
Not all innovation in ice cream making is about adding ingredients. Sometimes, true innovation lies in simplifying without losing a single gram of technical quality. That is exactly what Iván Vázquez demonstrates with this Caramelised Banana Ice Cream: a recipe where flavour takes centre stage and where formulation complexity is solved thanks to a single […]
Some recipes do not need to be complicated to be extraordinary. The chive, garlic, and parsley mayonnaise by Carlos Maestre is exactly that: a sauce with classic roots and recognizable market ingredients, but executed with a technical precision that elevates it above any conventional mayonnaise. And the ingredient that makes it possible is Promayo, our […]
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
Contemporary mixology has learned something that pastry making has mastered for decades: the best flavor contrasts are not always the most obvious. Nutty Mandarin is the perfect demonstration of this premise: a cocktail where the floral and citrus freshness of mandarin and jasmine meets the toasted warmth of a hazelnut foam, creating a sensory profile […]
At Sosa Ingredients we know that innovation in beverages does not happen by chance. It happens when the right ingredients meet the right professionals at the right moment. This Araguani Brew Ice Tea s a perfect example of that convergence: a creation developed in collaboration with Savencia Food Service Premium, combining the aromatic power of […]
Every July 30th, the entire world celebrates World Cheesecake Day, a dessert whose origins stretch back to Ancient Greece, where it was already delighting palates long before becoming the star of contemporary patisserie windows and celebrations. The story begins specifically in 776 BC, on the island of Samos, where cheesecake was used to nourish athletes […]
Kefir has established itself in signature ice cream and pastry menus as a benchmark flavor within the “fermented-acid” trend. Its slightly acidic, creamy profile with a distinctive lactic touch makes it an ideal base for ice creams seeking to differentiate themselves from flat sweetness and offer a more complex sensory experience. But working with kefir […]
Escabeche is one of the oldest and most deeply rooted culinary techniques in Spanish gastronomy. Its name comes from the Arabic iskebech, meaning “vinegar stew,” and was introduced to the Iberian Peninsula during the Arab occupation, originally as a food preservation method, particularly for fish. The first written appearance of the term in Castilian Spanish […]
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