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 Set, a high-performance gelling agent that allows obtaining a firm and shiny structure, even after cooking. Its ability to gel quickly in the presence of sugar and acid makes it possible to create fruit fillings with a clean, defined texture and without loss of flavor.
The result is a filling with an intense ripe fruit flavor, ideal for tartlets, brioches, or pastries, which maintains its shape and freshness after passing through the oven. A simple, natural preparation perfectly adapted to the season.
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 […]
In the world of matcha recipes, pancakes stand out for their versatility, their visual appeal and their ability to work equally well in sweet dishes and more sophisticated creations. This recipe for Matcha Pancakes is designed for culinary professionals—chefs, pastry chefs and bakery staff—who wish to incorporate matcha with technical precision, a balanced flavour profile […]
938 666 094
sosa@sosa.cat