Home · Recipes · Texturizantes · Vegetable Almond Paste Streusel
Vegetable Almond Paste Streusel” is a recipe that combines the crunchy texture of streusel with the deep, authentic flavor of almonds. This dessert is ideal for those looking to enjoy a bite full of flavor and texture, all while maintaining a vegetable option.
In this recipe, we have incorporated Wax Concept a natural beeswax that acts as an emulsifier, fat texturizer and coating agent. This ingredient is key to achieving the perfect streusel texture, ensuring that every bite is crunchy and delicious.
The use of almond paste and almond pralines in the streusel brings a very intense and authentic flavor. Almonds, known for their rich and complex flavor profile, elevate the streusel to a level of sophistication that will delight any nut lover.
Vegetable Almond Paste Streusel” is more than a dessert; it is a celebration of quality and innovation in vegetable cuisine. Its combination of crunchy texture and intense flavor makes it an irresistible choice for any special occasion.
Some recipes do not need to be complicated to be extraordinary. The chive, garlic, and parsley mayonnaise by Carlos Maestre is exactly that: a sauce with classic roots and recognizable market ingredients, but executed with a technical precision that elevates it above any conventional mayonnaise. And the ingredient that makes it possible is Promayo, our […]
Autor
Carlos Maestre
The olive is much more than a fruit. It is culture, territory, and Mediterranean identity distilled into a single bite. From Greek olive groves to Andalusian oil mills, the olive has defined for millennia the way people cook, preserve and think about gastronomy across the entire Mediterranean arc. And if there is one ingredient that […]
Autor
Martin Lippo
Escabeche is one of the oldest and most deeply rooted culinary techniques in Spanish gastronomy. Its name comes from the Arabic iskebech, meaning “vinegar stew,” and was introduced to the Iberian Peninsula during the Arab occupation, originally as a food preservation method, particularly for fish. The first written appearance of the term in Castilian Spanish […]
Autor
Javier Sánchez