{"id":66479,"date":"2026-04-13T16:10:11","date_gmt":"2026-04-13T14:10:11","guid":{"rendered":"https:\/\/www.sosa.cat\/julien-alvarez-x-sosa-reinvented-classics\/"},"modified":"2026-04-13T16:21:25","modified_gmt":"2026-04-13T14:21:25","slug":"julien-alvarez-x-sosa-reinvented-classics","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/julien-alvarez-x-sosa-reinvented-classics\/","title":{"rendered":"Julien Alvarez x Sosa: reinvented classics"},"content":{"rendered":"\n
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French pastry-making evolves, like all forms of living art.<\/strong><\/mark><\/p>\n\n\n\n

We are pleased to present this new recipe book, created in collaboration with Julien Alvarez, <\/strong>which reinterprets four great classics <\/em>of French pastry <\/strong>with a decidedly contemporary approach.<\/p>\n\n\n\n

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DOWNLOAD REINVENTED CLASSICS<\/a><\/div>\n<\/div>\n\n\n\n

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This project was born from a common goal: to develop classic textures without distorting the spirit of French pastry<\/strong>. The result: recipes that are deeply technical, but designed to facilitate daily production and expand the creative possibilities of chefs. <\/p>\n\n\n\n

What you will find in this recipebook<\/h2>\n\n\n\n

Caramel Tart: greater creaminess when freezing<\/strong><\/p>\n\n\n\n

An ultra-creamy texture thanks to innovative cooking of the frozen preparation – made possible by the Gelcrem Hot<\/a> and the prolonged crunchiness of the Procrunx<\/a> (wheat fiber).<\/p>\n\n\n\n

Lemon Tart<\/strong>: a new lightness and a brighter lemon<\/strong><\/p>\n\n\n\n

A lighter, lemon-flavored cream, a cold-prepared gel to preserve all the freshness, and a highly aerated lemon-mint cloud with the Albuwhip Free Range<\/a> for stable assembly. <\/p>\n\n\n\n

Paris-Brest – Entremets<\/strong>: the taste of hazelnuts in all their purity<\/strong><\/p>\n\n\n\n

A work on hazelnut in all its purity: egg-free cream, ultra-light praline mousse and choux pastry cookie stabilized thanks to Sosa fibers and proteins.<\/p>\n\n\n\n

Polonaise<\/strong><\/p>\n\n\n\n

A modernized and more vegetal version: hazelnut brioche without egg yolk emulsified with flax fiber, “Catalana” cream with bright apricot compote and a perfectly abundant fruity cloud. <\/p>\n\n\n\n

Why is this recipebook for you?<\/h2>\n\n\n\n