Miquel Guarro
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Chef pastelero especializado en alta pastelería, con trayectoria en espacios de referencia como Hofmann Barcelona, donde fue jefe de pastelería, y experiencia en formación y desarrollo como chef de Cacao Barry. Reconocido por su enfoque técnico y creativo, fue campeón del trofeo Lluís Santapau (2013) y miembro del colectivo 21 Brix.
In our constant pursuit to inspire and transform modern pastry, we present Margarita, a recipe created in collaboration with the renowned pastry chef Miquel Guarro Carreras. Guarro is one of the most prominent names in contemporary pastry in Spain, with a career marked by creativity, technical excellence, and his role as a reference in the training of new generations of pastry chefs.
This individual dessert combines precision, technique and taste sensitivity. Inside, we find a delicate mousse, an almond praline, a vibrant gel, a light coconut dacquoise and, as a finishing touch, a fruit glaze made with our latest ingredient innovation: Proglaçace.
This new product is presented as a revolutionary alternative in the world of glazes, by allowing to dispense with animal gelatin and pectins, without sacrificing the perfect texture and characteristic shine. Moreover, it manages to highlight the real flavor of the fruit, bringing naturalness and purity to the final result.
Margaria not only reflects the creativity of Miquel Guarro, but also the versatility of Proglaçace as a tool for professional pastry. A dessert that speaks of technique, flavor and a cleaner and more modern way of understanding pastry.
Jordi Bordas needs no introduction in the world of contemporary pastry. A Sosa Ingredients ambassador for over five years, his career has been marked by a constant pursuit: creating high-level technical pastry without compromising inclusivity. Now, in his new role as Adamance ambassador, Bordas consolidates a collaboration that transcends brands to build a common language […]
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