Recetas

ELABORATIONS WITH SOSA PRODUCTS

The cacao nib and liqueur foam is a bold creation that seduces palates in search of new sensations, combining the aromatic power of cocoa in...
To speak of ganache is to speak of one of the fundamental pillars of professional pastry. This preparation, born from the alchemy between chocolate and...
In professional pastry, the creamy has become one of the most versatile and appreciated preparations. Situated halfway between a light ganache and a stable mousse,...
Cold foams have become an essential tool for chefs and pastry chefs looking to add lightness, volume, and an airy feel to their creations. In...
Pannacotta is one of those desserts that has transcended generations thanks to its elegance, simplicity, and silky texture. In this modern version, master pastry chef...
Gelées are semi-solid preparations with a firm and shiny texture, made from fruit purees, sugars, and a gelling agent. They are a versatile base in...
The spherification technique has revolutionized the way chefs and pastry chefs interpret flavors. This time, we present Fruit Caviar, a visually stunning and simple recipe...
Brioche is one of those French bakery classics that has transcended borders, becoming synonymous with elegance and softness. Its origin dates back to the 17th...
Acidulated meringue is a modern and precise interpretation of one of the most versatile classics of pastry. Traditionally known for its light texture and characteristic...