Savencia Food Service Premium
Savencia Food Service Premium embodies a vision committed to building a fairer, healthier and more sustainable food industry. Its mission is driven by a collective of expert establishments and dedicated teams who work with pride to make a positive impact on the sector.
In the art of pastry, mignardises represent elegance at its finest. These delicate creations, traditionally served at the end of a meal or alongside coffee, are far more than a simple bite—they embody precision, technique, and refined taste. Each one encapsulates the essence of haute pâtisserie in miniature form.
Today, we present the Raspberry and Vanilla Star, a festive mignardise crafted by pastry chef Laurent Masse, trainer at Valrhona, combining tradition, innovation, and technical excellence. This recipe is part of the new Christmas recipe book, a collaboration between Valrhona, Adamance, Norohy, and Sosa Ingredients, where creativity and ingredient quality come together beautifully.
The recipe strikes a perfect balance of flavors: the intensity of Valrhona’s P125 Cœur de Guanaja brings depth and richness, while Norohy’s Vakana vanilla adds a smooth and aromatic warmth. The Meeker 100% raspberry purée from Adamance delivers a bright, natural acidity that lifts the entire creation.
Texture plays a crucial role in this dessert, achieved with precision thanks to Gracila Gel, our plant-based gelling agent from Sosa. It allows for a light, shiny, and stable raspberry veil that adds both finesse and brilliance to the mignardise.
The result is a star of flavor and technique, celebrating the excellence of modern pastry through responsibly sourced ingredients and a finely crafted approach.
Caramel has something universal about it. Its aroma alone is enough to awaken a shared memory: sugar slowly turning golden, that precise point between sweet and toasted, the slightly bitter note that makes it so addictive. It is one of the most recognisable flavours in pastry and, for that very reason, one of the most […]
Some desserts tell their story before you even taste them. Cacao Bean is exactly that: a mimetic reproduction of a cocoa bean—the primordial form of chocolate, the origin point of everything—that, when opened, reveals four chocolate preparations in dialogue. A completely vegan dessert, technically precise, that transforms the act of biting into a narrative about […]
In the world of pastry, creativity and innovation are essential ingredients for creating exceptional desserts. On this occasion, one of our outstanding technicians from Sosa Ingredients: Jean Sivideu, surprises us with a Christmas creation where he pays tribute to one of the ingredients that marked our company for many years: the neulas. This dessert merges […]
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