Some flavours don’t need a calendar. They just need to appear for everyone to know what time of year it is. In Catalonia, and much of Europe, chestnuts are exactly that: the sensory marker of autumn, the aroma that announces shorter days and the approach of Christmas. This Chestnut and Pear Flower is the work […]
There are desserts that one hardly dares to touch. The Paris-Brest is one of them: praline, hazelnut and choux pastry, a formula so perfect that any intervention seems like a betrayal. And yet, it is precisely its iconic character that makes it the ideal candidate for a technical reinterpretation. This Paris-Brest 2.0 is the creation […]
The Sal Viva by Ángel León is food-grade sodium acetate (E262), the salt obtained from the acetic acid in vinegar. Created by Ángel León and his team at Aponiente and marketed in Europe by Sosa Ingredients, it behaves differently from common salt: when cooled carefully, it remains a supersaturated solution, liquid but ready to crystallize. […]
When we launched our Crispy Wet-Proof Salted Caramel, we knew we needed to demonstrate its potential in a real application. So we gave Iván Vázquez a specific brief: an ice cream that could coexist with this crispy without either one losing prominence. His answer was a peanut ice cream. The choice makes perfect sense. Toasted […]
Plated dessert is probably the most demanding discipline in restaurant pastry. Unlike a display-case preparation, which must hold for hours, a plated dessert is built to be eaten at the exact moment it reaches the table. This makes it possible to work with contrasting temperatures, fleeting textures and preparations that would not survive in a […]
Smoking is one of the oldest techniques in cooking and, at the same time, one of the most difficult to integrate into professional service. It requires specific equipment, time, space, and precise control of the process. In a catering context where operational efficiency is as critical as the result on the plate, this technical barrier […]
There are desserts built from flavor and desserts built from memory. This Chocolate, Orange and Orange Blossom Bar belongs to the second category: a winter dessert of classic flavors—dark chocolate, ginger, orange and orange blossom—that evokes those combinations European pastry has perfected over generations, but reinterpreted with a contemporary technical construction of five perfectly assembled […]
Not all innovation in ice cream making is about adding ingredients. Sometimes, true innovation lies in simplifying without losing a single gram of technical quality. That is exactly what Iván Vázquez demonstrates with this Caramelised Banana Ice Cream: a recipe where flavour takes centre stage and where formulation complexity is solved thanks to a single […]
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 […]
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
Contemporary mixology has learned something that pastry making has mastered for decades: the best flavor contrasts are not always the most obvious. Nutty Mandarin is the perfect demonstration of this premise: a cocktail where the floral and citrus freshness of mandarin and jasmine meets the toasted warmth of a hazelnut foam, creating a sensory profile […]
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