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 based on raw material quality and conscious innovation.
The Petit Gâteau Asia is born precisely from that shared philosophy. Developed for the Singapore market, this individual dessert represents a perfect synthesis between European technique and Asian flavors, formulated under the pillars that define Bordas’ style: gluten free, lactose free, and with fiber content. This isn’t “free-from” pastry: it’s thoughtful pastry, where each ingredient fulfills a technical and sensory function without compromise.
This recipe is the result of a strategic collaboration between two brands that share a vision: Sosa Ingredients, with its expertise in texturizers and technical ingredients, and Adamance, a specialist in fruit purées of controlled origin. Together, they enable the creation of preparations where functionality and flavor coexist without hierarchy.
For the Asian market, where demand for gluten-free and lactose-free pastry is growing exponentially, this type of technical proposal makes the difference between adapting existing recipes and designing coherent sensory experiences from scratch.
Among all the Sosa ingredients present in this recipe, Cold Inulin deserves special mention. This soluble fiber, extracted from chicory root, acts as a stabilizer and bulking agent without adding sweetness or modifying the aromatic profile of the preparations.
Its technical function in Petit Gâteau Asia is fundamental: it allows the water balance of the entire ensemble so that it doesn’t lose water during storage. In a dessert where layers with different moisture content coexist —from the dry sablé to the cremeux and mousse— water migration is one of the greatest technical risks. Cold Inulin acts as a regulator, maintaining each texture in its optimal state without generating syneresis or softening of the crispy
layers.
Furthermore, being a fiber, it adds nutritional value to the dessert without compromising its indulgent character. In a market like Singapore, where health and wellness awareness coexists with the search for high-level gastronomic experiences, this type of technical decision makes the difference.
The visual result of the Petit Gâteau Asia is a vibrant, intense yellow that communicates freshness and tropicality even before tasting it. This color is not accidental: it comes from Adamance Alphonso mango, whose natural pigmentation is especially intense.
The finish with fresh mango cubes and lime zest provides a subtle chromatic contrast—green on yellow—and reinforces the citrus-fruity profile of the dessert. This is not decoration: this is sensory coherence. Each visual element anticipates what will happen on the palate.
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