premium ingredients

mode r n gastronomy

DEMONSTRATION
w-it;/v
CHEF ANTONIO BACHOUR

JULY 20, 2023

 premiumingredients
moderng astronomy

WELCOME TO

SOSA INGREDIE~TS

SOSA Ingredients is a world leading manufactu rer and distributor of premium

ingredients for cooking and pastry-making. We support food professionals in
creating the gastronomy of the future with a range of natural, ethical ingredients.

Founded in 1967, Sosa Ingredients still operates in Catalonia, Spain, offering a

wide range of products designed to meet chefs' needs and ambitions in more than
eo countries. Sosa Ingredients include freeze-dried fruit, fruit powders and pastes,
texturizing agents, colorants, flavorings, and t echnical sugars. We aim to constantly
improve and innovate, working towards more ethical gastronomy and to support the
world's top chefs in their endeavors with our technical expertise.

Sosa Ingredients are developed with contemporary cuisine's four foundational

principles in m ind: more texture and more flavor; less fat and less sugar.

With Sosa Ingredients, all your sweet and savory dreams can now come true.
i
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I premiumingredients
modern gastronomy
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I TABLE OF
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CONTENTS
j
4 The Chef
s Plants for Fantastic Flavor
6 Base Ing redient Substitutes in Plant-Based Pastry

10 RECIPES
10 Almond Passion Frui t Tart
12 Beet Cake
14 Brioche
16 Chocolate, Raspberry and Coconut Verrine
18 Vegan Pistachio and Berry Petits Gateaux

20 ADDITIONAL INFORMATION
20 Contact Sosa Ingredients
 CHEF ANTONIO BACHOUR
CH EF AND OWNER OF BACHOUR , MIAMI , FL @ ANTONIO.BACHOUR

Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a
childhood spent in his family's bakery. He dedicated his first few years honing his trade in Puerto Rico
as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In search for a better place to conti-
nue growing professionally, 2001 found Bachour States-bound, in Miami Beach, as executive pastry
chef at Talula. Pretty soon he was trying his hand at Italian delicacies at both Devito South Beach and
Scarpetta in New York and Miami.
In 2009, Bachour was asked by KN R Food Concepts to be a part of the opening team at theW South
Beach Hotel. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and
its restaurants. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L'Ecole
Val rhona and that same year he was selected as one of the "Top 10 Pastry Chefs" in America plus
was f ina list in the 2011 Int ernational Chef Cong ress Pastry Competi t ion.
Bachour's local and international fame was cemented during his tenure at the Sal Harbour St. Regis
where he was Executive Pastry chef from 2011 until 2016.
In 2012, .Johnson and Wales Universit y selected Antonio for the Zest award for Baking & Pastry
Innovator.
Bachour's hyper-creative desserts have been featured in numerous pastry publications, such as So
Good Magazine, Dulcypas, Saber y Sabor(Spain), Starchefs (The Architecture of New York), Gourmet
Magazine, Dessert Profess ional, Pastry Art & Design, National Culinary Review (Magazine of the
American Culinary Federation).
In 2018, Ant onio was awa rded the Best Pastry Chef Award by the prestigious Best Chefs Awa rds
organization, t he world's leading cu li nary award platform.
Antonio has four published books; Bachour, Bachour Simply Beautiful, Bachour Chocolate and
Bachour The Baker.
He has spent the bulk of the past few years s ince leaving the St. Regis, teaching pastry around the
world, a nd working on his flagship store which opene d in Cora l Gables in the spring of 2019.

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3ma 1 sELEcnoN

8 PLANTSFOR
FANTASTIC FLAVOR
SOSA Ingredients is a world leading manufacturer and distributor
of premium ingredients for cooking and pastry- making .

Our goal is to support and guide chefs all around the world
in making the impossible possible, using modern gastronomy' s
four fundame ntal principles : more texture, more flavor, less sugar
and less fat!

Now, SOSA is ready to support chefs in a new challenge:

Offering plant-based pastry solutions.

SOSA's plant-based range of ingredients allows you to

redesign your classic recipes, vegan-style.

5
 BASE INGREDIENT
SUBSTITUTES IN
PLANT-BASED PASTRIES
EGG
The egg p lays a very import ant role in pastry. B esides contributin g fl avor, eggs hel p e mulsify,
aerate, and coagu late mixtures w hile contri buting fa t.
The egg white and egg yolk each fulfill d iffere nt and ve ry importan t technical fu nction s in recipes.
We analyzed the egg's composit io n to det ermine s ubstit u t e fo rmu las t o crea t e pla nt-based
elaborations.
COMPOSITION: 75°/o water, 13°/o protein, 11°/o fat

FUNCTIONS OF THE EGG

COAGULATION
An egg contains p ro tei ns that coagulate at temperatures between 140° F and 149°F (60°C
and 65°C).
FAT SENSATION

•
An e g g yolk con t a ins about 11% fat.
EMULSION
An egg co ntains lec ithin, an emulsifier.
AERATION
An egg o ffer s a e ration due to its albumin content, a protein.

YOLK EGG WHITE

The egg yolk serves to emulsify and The egg white serves to aerate,
coagulate while contributing fa t. It also coagulate, and emulsify. It also
serves to lighten a mixture. contains a large amount of water.

PLANT-BASED ALTERNATIVE PLANT-BASED ALTERNATIVE

SOSA Potatowhip is potato protein SOSA Potatowhip provides, in this case,
that provides the coagulating capacity mounting or coagulating capacity. (92%
of egg yolk. SOSA Natur Emul is citrus water+ 8% SOSA Potatowhip). SOSA I
fiber that provides the emulsif ying Sojawhip is a hydrolyzed soy protein
capacity of lecithin. (SO% water + 32% that provides substantial capacity I
vegetable o i l + 10% SOSA P otatowhip without adding flavor (95% water + 5%
+ 8% SOSA Natur Emu I) SOSA Sojawhip). I

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l ~a I sELEcnoN

•
DAIRY
Dai~ pro ducts-such as milk, c ream, b u tter, a nd c heese-are commonly used in pastry. T hey
prov•de flavor and offer aeration a nd fa t .
I
I BUTTER
In addition to contributi ng flavor, butter contributes fat, texture, and emulsifying properties.
I C O MPOS IT ION: 83.5°/o fat, 16°/o water, o.so/o protein

I
I PLANT-BASED ALTERNATIVE
I 15°/o water+ 25°/o vegetable oil + 58°/o coconut oil + 1°/o SOSA Natur Emu I+
1% SOSA Sojawhip
I
l MILK
I In baking, milk provides water, flavor, creaminess, and emulsifying properties. In fact, milk is a
stable emulsion.
I COMPOSITION : 87°/o water, 5°/o protein, 4.5°/o sugars, 3.5°/o fat

I!
I! PLANT-BASED ALTERNATIVE
l Soy, rice, oats, coconut, almond milk

l
i CREAM
~ The case of cream is more complex than that of milk because the technical functions of cream
are to contribute aeration and fat. For example, in the case of a mousse, the aerating function
of the cream can be replaced by a m eringue made with SOSA Potatowhip or SOSA Sojawhip,
and the fat part replaced by alternative fats such as coconut, cocoa butter, or shea butter, or by
flavored fats such as pure nut or chocolate pastes.
C OMPOS ITION: 58% water, 4% protein, 3% sugars, 35% fat

PLANT-BASED ALTERNATIVE
AERATION FUNCTION: water or puree+ SOSA Potatowhip or SOSA Sojawhip
FAT CONTRIBUTION FUNCTION: coconut oil or shea butter

7
ANIMAL-BASED GELATIN
A nimal - based gelatin he lps s t abilize and gel numerous pastry recipes. If repla ced, it is im porta nt
to do so without losing these properties. Also, s ince anima l-based g e la tin is high in protein, it
o ffer s an aerating f unct ion .

Bel ow a re the most suitable SOSA product substitutes for ani ma l-bas e d gelatin,
depending on the ir intended use:
SOSA PRO- PANNACOTTA flans , cu s tards

SOSA VEGAN MOUSS E G~LATIN m o usses

SOSA PECTIN NH acidic g lazes

SOSA PECTIN NAPPAGE XSS chocolate and nut glazes

SOSA GELLAN GUM b a ked f i llings, heat- resi s tant gelling

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Download your
new essential pastry
toolkit now
 SELECTION

ALMOND PASSION FRUIT TART

An original recipe by Antonio Bachour, Che f/Owner, Bachour M iami
Recipe cal culated for 15 tarts

SABLE DOUGH

397 g a ll- purpose flour • Preheat the oven to 320°F (16o oC).
45 g almond flour • In the bowl of a stand mixer fitted with the paddle attachment,
180 g butter, cut into small cubes beat together the a ll-purpose and almond flours, butter, sugar,
97.5 g con fectioners' sugar and salt unt1l the mixture resembles breadcrumbs.
1 ea pinch salt
• Add the eggs and mix until the mixture forms a ball.
71 g whole eggs
• Roll the dough to 1/8 inch thick between two pieces of parchment
paper. Cover in plastic wrap and refrigerate for 20 mmutes.
• Grease small tart molds with butter and cut out the dough to fit
the molds.
• Line and trim each mold and then f reeze them for at least 1 hour.
• Bake for 15 minutes, or until lightly golden.

100 g butter, softened • In the bowl of a stand mixer fitted w ith the paddle attach-
200 g VALRHONA Provence ment, combine the butter, Provence Almond Paste 70%,
Almond Paste 70% and cornstarch.
so g cornstarch • Add the eggs, lemon zest, a nd Va n illa Bean seeds and beat
100 g whole eggs to combine.
1 ea lemon zest
1 ea NOROHY Vanilla Bean,
split and scraped

ALMOND PANNA COTTA

200 g VALRHONA Almond • M e lt the Almond Inspiration.

Inspiration • In a saucepan, bring the remaining ingredients to a boil.
200 g almond milk
so g heavy cream 36% • Add the hot mixture to the melted Almond Inspiration and
combine.
1.5 g SOSA Pro-Pannacotta Iota

6.25 g silver gelatin sheets • Bloom the gelatin in ice water until softened; squeeze out the
200 g egg yolks excess w ater and set the gelatin aside.
125 g whole eggs • Cook the yolks, eggs, sugar, and Passion Fruit Puree over a
215 g sugar double boiler, whisking constantly unt1l thickened
300 g ADAMANCE 100% (185°F/85°C.)
Passion Fruit Puree
• Remove from the heat and stir in t he bloomed gelatin. Set
250 g butter, softened
aside to cool to 95°F (35°C).
• Add the butter and thoroughly combine.

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 SELECTION

ALMOND PASSION FRUIT TART, co-nJinued

A n original reci pe by Anton io Bacho ur, C h ef/ Owner, B achour Miami
Recipe calculated fo r 15 tarts

ORANGE PASSION FRUIT CREAM

150 g ADAMANCE 100% 1C, 111~11 l o In t he bowl of a stand mixer fitted with the paddle attach-
Passion Fruit Puree ~\\ ment, combine the butter, Provence A lmond Paste 70%,
250g orange juice ~M..I. rr\,Y: and cornstarch.
100g confectioners' sugar dd o Add the eggs, lemon zest, and Vanilla Bean seeds and beat
4 5g SOSA Gelcrem Cold \~\'\ to combine.

ASSEMBLY & FINISHING

AN fresh fruits o Pipe the Almond Cream into the t art and bake for 12
minutes. Let cool.
o Add t he Almond Panna Cotta and decorate with the
Passion Fruit Cremeux, Orange Passion Fruit Cream,
and fruits.

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NOTES

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 Uma 1 sELECTioN

BEET CAKE
An original recipe by Antonio Bachour, Chef/Owner, Bachour M iami
Recipe calculated for 15 cakes

BERR Y G E LLA N

• Combine the liquids and heat to 86°F (30°C).

200 g ADA MANCE 100%
Raspberry Puree • Add the Gellan Gum and bring to a boil.
120 g ADAMANCE 100% • Pour into a frame and let set.
Strawberry Puree
100 g blackberry puree • Cut into strips.
200 g simple syrup
8 g SOSA Gellan Gum

BEET C AK E

5 o/'o not'l }&'\1 230g all-purpose flour • Sift together the dry ingredients.

rM 5 sog
7g
cornstarch
baking powder
• In a food processor, combine the sifted dry 1ngredient
mixture, whole eggs, yolk, sugar, puree, water, Invert
~f'O'\_St.) Sugar, salt, and vanilla. Mix on low speed.
75g almond flour
- 70g SOSA Red Beet Natural • Heat the clarified butter to 95°F (35°C) and add it to the
Extract Powder mixture and quickly combine.
2oog whole eggs
20g egg yolk • Refrigerate the batter for at least 4-5 hours.
~.t·
140g sugar ~·'otl 4 • Transfer the batter to the mold and insert the berry gellan.
70g banana puree .-- \ o Bake at 325oF (165°C). IS,...;v
-35g water
esg 505A Invert Sugar
4g sea salt
2g pure vanilla extract
230g c larified butter -lc.A
- m~i- {<s.f-"~v 1 ea Berry Gellan - ~dd i'\.\o C4~c.

200 g sugar • Bring the sugar and water to a boil.

350g water • Add the Raspberry Puree.
200 g ADAMANCE 100%
Raspberry Puree

G LA c;AGE

1,000 g VALRHONA Raspberry • Melt the Raspberry Inspiration and add the remaining
Inspiration ingredients to it.
240 g grapeseed oil o Glaze at 88°F (31°C).
100 g SOSA Freeze-Dried
Raspberry C rispies

12
 Uma 1 sELECTION

BEET CAKE, co-nJinued

An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami
Recipe calculated for 15 cakes

VALRHONA RASPBERRY INSP I RATION WHIPPED GANACHE

a-
1-
7g silver gelatin sheets
220g heavy cream 36%-1
• Bloom the gelatin in ice water until softened; squeeze out
the excess water and set the gelatin aside.
1- 70g ADAMANCE 100% • Bring the cream-1, Raspberry Puree, Glucose Syrup, and

~\~
, Raspberry Puree
... 25 9 SOSA Glucose Syrup
Red Beet Natural Extract Powder to a boil.
• Add t he bloomed gelatin.
a{~\ rJ DE40
5~ \ - 30g SOSA Red Beet Natur al Ex- • Pour the mixture over the RASPBERRY IN SPIRATION and
tract Powder IVO IRE 35% c hocolate and blend using an immersion
3- 100 g VALRHONA Raspberry blender.
lnsp1·rat·1on - ~ 0 clo.\"' \)( oc:lut~. Incorpora t e the cream-2 and refrigerate for 12 hours.
3- 110 g Valrhona lvoire 35%
Chocolate
~1- soo g heavy cream 36%-2, cold

ASSEMBLY & FINISHING

• Soak the Beet Cake with the Raspberry Syrup and freeze.
• Dip each cake into the Gla~age and pipe the Val rhona Raspberry Inspiration Wh1pped Ganache on top.

NOTES

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 UOJ(l I SELECTION I
I
BRIOCHE
An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami
Recipe calculated for 15 brioches

DOUGH

562 g bread flour • In the bowl of a stand mixer fitted with the dough hook,
13 gsalt combine the bread flour, salt, sugar, whole eggs, yolks, Invert
52 g sugar
Sugar, milk, and vanilla. Mix on low speed for 5 minutes.
225 g whole eggs • Add half the butter and the yeast and mix for 10 minutes on
112 g egg yolks low speed. Stop the mixer every 3 minutes to scrape down
30 g S OSA Invert Sugar the sides of the bowl.
20 g whole milk • Add the remaining butter and mix for 10 minutes.
6 g pure vanilla ext ract
262 g butter, cold and cubed • Using a plastic dough scrap er or silicone spatula, turn the
30 g fresh yeast dough out onto a clean, very lightly floured work surface. The
dough will be very moist.
• Knead the dough by hand a few times and then shape it into a
Sf'li#l l"'•t ..f,·r~ ~ ,·.,~oc\J~J ball.
• Transfer the dough, smooth side up, to a clean large bowl.
...- '/c., bv~hr • Cover the bowl loosely with plastic wrap and let the dough
...- '/t'-J 1- rise at room temperature until doubled in size, 1-2 hours.
4 ~ (tJ.\- of bv.\\d"" • Using a plast1c dough scraper or silicone spatula, turn the
dough out, smooth side down, onto a very lightly floured work
IU ,.,;..J lll\'t
surface.
• Shape into a ball.
• Turn the dough over and place your palms on either side of it.
Tuck the dough under itself, turning it as you tuck it, to form a
loose ba ll with a smooth top.
• Transfer the dough, smooth side up, back to the bowl.
• Cover the bowl tightly with plastic wrap. For the best flavor,
refrigerate the dough overnight.

CRAQUELIN

120 g butter • In the bowl of a stand mixer f itted with the paddle
150 g sugar attachment, combine all the ingredients until smooth.
150 g all-purpose flour
• Roll out to 2 mm between two pieces of parchment paper
and freeze.
• Cut into 6 -cm discs.

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 SELECTION

BRIOCHE, co-n;tinued
An original re cipe by Antonio Bachour, Chef/Owner, Bachour Miami
Recipe calculated for 15 brioches

VANILLA PASTRY CREAM

600 g whole milk • In a saucepan, comb1ne all the mgredients except the
150 g heavy cream 36% Opalys 33% chocolate. Heat just to a boil.
3 ea NOROHY Vanilla Bean, split • Add the Opalys 33% chocolate and stir to combine.
and scraped
• Pour into 25-g sphere molds and freeze.
150 g egg yolks
55 g S OSA Gelcrem Hot
75g sugar SOS A Gelc r em Ho t is a t hickene r composed of refined
75 g OPALYS 33% CHOCOLATE c ornstarch. For optimal use, mix the product with liquid while
f,.J.J wfuh}. ~Jflr.. ;"\S.}-,N-4 heating. It is suitable for use with all liquids, is heat-resistant,
llf- eu~cr lie. cl)cy. ,·6 ,..,t,_ and can be frozen. You can use this product to make various
\i ~h.l,. hot creams w1thout adding eggs or milk products.

EGG WASH

100 g whole eggs • Place all the ingredients in a bowl and whisk together.
100 g egg yolks • Refrigerate until needed.
100 g whole milk

ASSEMBLY & FINISHING

• Divide the Dough into balls of 60 g each and knead them.

• Flatten the dough balls and arrange a frozen Vanilla Pastry Cream sphere on top. Shape mt o a ball.
• Set aside to rise for 2 hours in the proofer at 82°F (28°C).
• Brush the dough balls with Egg Wash a nd place a Craquelin disc on top.
• Bake at 340°F (170°C) for 8-10 minutes.

NOTES

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 SELECTION

CHOCOLATE, RASPBERRY AND

COCONUT VERRINE
An original recipe by Antonio Bachour, Chef/Ow ner, Bachour Miami
Recipe calculated for 12 to 15 verrines

CHOCOLATE CREMEUX

100 g sugar • Combine the sugar and Pectin Nap page X58 and set aside.
10 g SOSA Pecti n Nappage xsa • Heat the the rice milk to 104°F (40°C).
550 g rice milk
1g salt • Add the salt and sugar-pect in mixture to the rice milk while
stirring constantly. Bring to a boil.
30 g grapeseed oil
50 g coconut oil • Remove from the heat and add the grapeseed and coconut
260 g VALRHONA Guanaja 70% oils and Guanaja 70% couverture.
Couverture • Mix using an e lectric mixer to obtain a good emulsion.
• Distribute among desired glasses.
• Refrigerate for 6 hours to ensure proper crystallization.

We added SOSA Pectin Nappage Xse for texture and

coconut oil to increase the fatty mouthfeel.

RASPBERRY FOAM

336 g ADAMANCE 100% • In the bowl of a s tand mixer fitted with the whisk beater, beat all
Raspberry Puree the ingredients together until light and fluffy.
54 g sugar • Transfer to a pastry bag fitted with a medium round pastry tube.
7 g SOSA Sojawhip
3 g xanthan gum
SOSA Sojawhip is a thickening agent for vegan products
and is a great substitute for SOSA A lbuwhip. Use it to
make meringues and vegan mousses that use fru it purees,
liqueurs, and other liquids. .J,
-c>o~~ no.J. c.w"- ~1 14~ ' IYIII--!JO 1 C()C.u..J"

COCONUT CREAM

500 g ADAMANCE 100% • Heat together the Coconut Cream, sugar, and Gelc~em Hot
(similar to making a pastry cream) and bnng to a bo1l.
Coconut Cream
50 g sugar • Add the coconut oil and blend.
60 g SOSA Gelcrem Hot • Refrigerate overnight.
28 g coconut oil

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 SELECTION

CHOCOLATE, RASPBERRY AND

COCONUT VERRINE, co-nlimted
An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami
Recipe calculated for 12 to 15 verrines

RASPBERRY CREAM
--------------------------------------------------------------------~Jv,~4d~~~
200 g ADAMANCE 100% • Using an immersion blender, blend together all the ingredients.
Raspberry Puree • Refrigerate for 1 hour and blend again.
40 g simple syrup
• Transfer to a pastry bag fitted with a round pastry tube.
15 g SOSA Gelc re m Co ld
15 g lemon juice • Set aside in the refrigerator.

SOSA Ge lcre m Cold thtckens liquids without applying heat,

thus preserving all their organoleptic properties 1n terms
of flavor and color. This results in elaborations that can be
frozen and are resistant to high temperatures.
(VIoelif/'tl po~-.\-u ~.\<\rt'-1

ASSEMBLY & FINISHING

rl'li~ wl C\ hMJ (!)i){v

• Arrange dots of Raspberry Cream on top of the Chocolate Cremeux.

• P ipe Coconut Cream on top and decorate with Raspberry Foam.

NOTES

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 SELECTION

VEGAN PISTACHIO AND BERRY A

PETITS GATEAUX
An original recipe by Antonio Bachour, Chef/Owner, Bachour Miami
Recipe calculated for 10 g Ateaux

RASPBERRY CRUNCH

130 g corn flakes • Combine the corn flakes, Raspberry Crispies, and Eclat d'Or.
24 g SOSA Freeze-Dried • M elt the Raspberry Inspiration and pour it over the dry
Ra s pberry Crispies mixture.
60 g VALRHONA Eclat d'Or
• Gently fold the mixture to thoroughly coat the ingredients.
260 g VALRHON A Raspberry
Inspiration • Place a spoonful o f t he crunch in 6-cm round molds and
press it down.

VEGAN PISTACHIO MOUSSE

~'o - c~,.~....;
~t.. c~t·~\,..
280 g 100% p istachio pa ste
7 g SOSA Natur Ernul
• In a bowl, combine the pistachio pa ste and Natur Ernul.
• In a saucepan, combine the rice milk with the Vega n Mousse
v 380 g rice milk Gelatin and bring to a boil wh ile stirring.
15 g SOSA Vegan Mousse
• Remove from t he heat and pour the hot mixture over the
Gelatin
pistachio paste mixture. Emulsify using an electric mixer.
130 g sugar
40 g SOSA Inulin Cold • Combine the sugar and Inulin Cold.
150 g water • Usin g an electric mixer, beat the water, salt, a nd Potatowhip
1 g sal t together to medium peaks while gradually adding the sugar-in·
7. 5 g SOSA Potatowhip ulin mixture.
• Continue beating for 10 minutes on medium speed.
• Add the pistachio paste mixture to the meringue at 131°-140°F
(55°-60°C), little by little, beating on medium-low speed for
1-2 minutes.
• Pipe the mousse into the 6-cm round molds and freeze.

STRAWBERRY CREMEUX

70 g sugar • Combine the sugar, Inulin Hot, Natur Ernul, and Pectin NH an•
15 g SOSA Inulin Hot set aside.
2.5 g SOSA Natur Emu I • Heat the Strawberry Puree to 104°F (40°C) and add the suga
7g SOSA Pectin NH mixture, little by little, while stirring constantly. Bring to a boil
350 g ADA MANCE 100%
• Remove from the heat and let coo l to 113°F (45°C).
Strawberry Puree
60 g coconut oil • Add the coconut oil and emulsify using a blender.
• Refrigerate for 6 hours to ensure proper crystallization.

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 SELECTION

VEGAN PISTACHIO AND BERRY

PETITS GATEAUX, conJ:inued
An original r ecipe by Antonio B achou r, Chef/Ow ner, Bachour Miami
Recipe c a lculate d for 10 gateaux

STRAWBERRY .JELLY

2.7 g SOSA Pro-Pa nnacotta Iota • Combine the Pro-Pannacotta Iota and sugar.
30 g sugar • Incorporate this mixture into the Strawberry Puree and bring
300 g ADAMANCE 100% to a boil.
Strawberry Puree
• Pour the m ixture into 18-ml insert molds and freeze.

SOSA Pro-Pannacotta Iota is a powdered gelling agent

mad e from red seaweed. For optimal use, mix the product
with liquid while heating. It is suitable for use with all liquids,
I 'lft, of -4-ht- ,1.9/Jid can be frozen, and is of natural origin. You can use this prod-
500 litci.J S"O,s lo-t~ uct t o make soft, flexible gels that have the consistency of
panna cotta.
'::>t-h Q.+ so•
ASSEMBLY & FINISHING

AN S OSA Freeze-Dried • P lace the frozen Strawberry Jelly in the center of the
Ras pberry C rispi es frozen Vegan Pistachio Mousse.
AN VALRHONA Absolu Cristal • Pipe the Strawberry Cremeux around the jelly.
Neutral Glaze
• Return to the freezer.
• Remove the frozen petits gateaux and spray them with
warm Absolu Crista I.
• Place Raspberry Crispies on top.

NOTES

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H()Jfl I SELECTION

CONTACT SOSA INGREDIENTS

NATIO NIA L SALES
Ali son WATKINS • National Distributor & Channel Sales Director • [email protected]
Cassie MES TRE • National B2C Sales Manager • cassie.mestre@valrhona -selection.com
Canada
Anne LE QUERE • Canada Sales Manager • [email protected]
Lauren BERTHELOT • Quebec Sales Manager • [email protected]

REGIONAL SALES
East Coast U SA
W endy IS RAEL • Regional Sales Manager, New York • [email protected]
P aul RHEAUME • Regional Sales Manager, New England & Mid-Atlantic • [email protected]
Southeast USA
Sebast ian POSTEL • Senior Regional Sales Manager, Southeast • [email protected]
J ason PRYOR • Regional Sales Manager, Southeast • [email protected]
Central USA
Anthony CONTE • Senior Regional Sales Manager, Northeast & Midwest • [email protected]
Stephanie CHASE • Regional Sales Manager, M idwest • [email protected]
Brooke HAMMOND • Regional Sales Manager, Texas & The Rockies • [email protected]
West Coast U SA
La uren MOORE • Senior Regional Sales Manager, Northwest • [email protected]
S hannon SMITH • Regional Sales Manager, Pacific Northwest • [email protected]
Elizabeth GARRO • Regional Sales Manager Northern California • [email protected]
Southwest USA
Peter GOLPER • Regional Sa les Manager, Southwest • [email protected]
Robyn RAFAIL • Regional Sales Manager Southwest • [email protected]

4
VALRHONA
SELECTION
SOSA Ingredients is a proud member of the
VALRHONA SELECTION family of brands.

~
VALRHONA adamance

1Zi NOROHY,.
r.. a • UCM,.....Itt.A1URU •

20
 Fruit purees
that are
truly different
because t hey respect nature a nd the
people who work with them - but, most
especially, because of their delicious
ripe flavor that you will be proud to
include in your creations!

We decided to act to protect fruits' future and flavor

over the long t erm -and the f uture of its workers too.
For us, it's simply common sense.

The Adamar1ce T eam

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VALRHONA
SELECTION
To discover our 11 products, visit our website
httpa://www.valrhona.ua/partner·branda/adamance
Or contact [email protected] to ask for distributor near you

Valrhona Selection
22.2 Water Street, Brooklyn NY 11201

11 adamance_fruits @ Adamance_fruits
 cr~
~~
L'Ecole
VAI.JtHONA

Professional In-Person ~~!PV q~v!(r-Jrv 2023

The team at L'~cole Val rhona Brooklyn 1s thnlled to announce our 1n-person and onltne 2023 professional classes! Learn from top
chefs. challenge yourself. and get Inspired In New York or California!

For the first t ime aver, we are al so hosting two classes with our hi gh-end South American choco late sister brand, Republica Del Cacao.

MARCH JULY
6-8 Plated Desserts by 17-19 Bachour Bakery $1,750• ONLINE CLASSES
Diane Moua $ 1,290• Chef Antonio Bachour Bring our expertise and
Chef Diane Moua @pasrrydlane @anronio.I:Jachour Inspirations in to your own kitchen!
APR Spring Bonbon Flavors
14~5 Clas s ic Confections 3 $49 "
· Modernized $980 AUGUST Che f Daniel Corpuz
R~l!),~ Chef Gonzo Jimenez @cllef.ganzo 21-23 Components lii Textures @danle/corpuzcllocola!ier
of Plated Desserts $1,520*
Chef Jason Morale APR Chocolate & Confections
20- 22 Past .r y Competition $1,690 • 20 Buffet S49"
@cllef_jasonmorale
US Pastry Team @pasrryceamusa
Chef Adam Thomas
28-30 Modern Pastry $ 1,290 •
27-29 Gelato, Ice Cream & @aelam.wrllomas
Chef Patrice Demers
Frozen Desserts $1,690 •
Chef Vtncent Bou~ V
@parrice_demers Components & Textures
AUG of Plated Desserts 149"
@vmcenroouemof 't 24 Chef Jason Morale
SEPTEMBER @clle(Jasonmorafe
APRIL 12-13 Intra to Chocolate AUG Modern Pastry S49 "
17-19 Chocolate & Confections $980 • Chef Sarah Ttbbetts 31 Chef Patnce Demers
Buffet $1,290• @sarahkosca ~acrfce_demers
Chef Adam Thomas
@aelam.wrllomas 18-20 No Rules Plated SEP Intra to Chocolate 149•
Desserts $1,690* 14 Chef Sarah Tibbetts
24 -26 Art & Creation $1,690 • Chef Angel Betancourt @sarahkosca
Chef Franco1s Daubtnet @angetri:Jelancourrll
@francolsdaui:Jinec Business Management
25-26 Plated Desserts by JULY for Chefs : 4 Sessions
24 -26 Arti stic Chocolate Eunji Lee $1,050* 31 $280/ session , $1, 000/oll
~ Showpieces $1,520 • Chef Eunji lee @gunfl.teeee AUG four sus ions
r~ Chef St~phane Tr~and •'-/ 21 @chlpklosecoaclling
~ @srepllanerreand I Class wfllt:Je lle/CI Mondays from
OCTOBER 2:00-5:00pm Esr

MAY 2-4 Vegan Pastry $1,690*

Chef Toni Rodriguez
' class recordings available for $35

1-3 Pastry by Guillaume @ coniroelriguezlv

. Roesz $1,310 •
Chef Guillaume Roesz 16-18 Optimize Chocolate
" '' @gulllaume.roesz Bonbons for Busines s
$7,520* Chef Nicolas Botomisy'
15-17 Framed & Molded @nlcotast:Jocomlsy_pascrycllef
Chocolate Bonbons S1,310 • NOV

Chef Guillaume Roesz 30-1 Panettone S1,690*

@gulllaume.roesz Chef Oriol Balaguer
@OfiOibalaguercllocolales
HOW TO REGISTER
JUNE
6- 8 Variation s On .[!]
Viennoiserie $1,520*
Chef Greg Mindel
@nel{lhi:Jorbakellouse VIStC vatrllona.us
and click on
13- 14 Creative Pas try & OUR CLASSES
p,ntf Latin Flavor s $980
liW' : Chef Gonzo Jimenez ~cllef.gonzo
 100°/o r--ep¥~
IMur[ 1

PLANT-BASED

DISCOVER h
PASTRY-MAKING
CD@®®

--
INDISPENSABLES
lilsosaingredients
https://www.valrhona.us/partner-bra
• Contact cslilvalrhona-selection.com
ask for a local distributor near you