Recetas

ELABORATIONS WITH SOSA PRODUCTS

Flan is a dessert that conquers with its creamy texture and comforting flavor. In this recipe, we break the traditional schemes by presenting an egg-free...
The tradition of curds is reinvented in this version, where the intense flavor of Roasted Hazelnut Paste is combined with the delicate texture provided by...
The Opalys pastry cream is a sophisticated and contemporary take on one of pastry's most beloved basics. In this recipe, the star is Valrhona's Opalys...
The “Manjari Chocolate Creamy” is a recipe that takes the flavor of chocolate to its maximum expression, betting on a water base instead of dairy....
Redcurrant Bubble Foam is a recipe designed to surprise both by its appearance and its texture. Using Sucro Emul as an emulsifier, we can introduce...
The vanilla and fleur de sel soft caramel, created by pastry chef Javier Guillén, is a real gem for lovers of intense flavors and silky...
Apricot sorbet is one of those desserts that evokes summer in every spoonful: fresh fruit, vibrant color, and a light texture that melts in your...
Hot chocolate foam is an invitation to rediscover the pleasure of chocolate in its lightest and most enveloping form. This recipe, designed to surprise in...
Today, we present a preparation that is both technical and poetic: Vanilla transparent gelée, a recipe signed by Philippe Givre, pastry chef at the École...
Few preparations represent the union between tradition and technique as well as a good foam. And when that foam features an ingredient as iconic as...
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