RECIPES : SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Raspberry “Clouds”

Raspberry “Clouds”

Original recipe by Bruno Couret. Ingredients Sugar - 400 g Raspberry purée - 200 g Raspberry flavouring - 40 gotas Trimoline -...

"Golpe de Corazón"

"Golpe de Corazón"

Original recipe by Antonie Santos. Recipe for 50 individual cakes. Genoa sponge with orange Raw almond paste 70% - 265 g Whole eggs - 250 g...

"Caramel ô"

"Caramel ô"

Original recipe by Antonie Santos. Recipe for two desserts, 16 cm in diameter and 4.5 cm high. Rum-soaked grapes Sugar - 50 g Water - 30 g...

Roxanne de Griottines

Roxanne de Griottines

Original recipe by Antonie Santos. Recipe for 8 tartlets 15 cl. Streusel Flour - 60 g Sugar - 60 g Butter - 60 g Rub together the cubed...

Centaur Macarons

Centaur Macarons

Original recipe by Antonie Santos. Recipe for around 100 small macarons. Macaron batter Ground almonds (Marcona) - 310 g Icing sugar - 275...

Mango sorbet. Coconut sorbet. Velvet white - Lavender - Blackcurrant. Blackcurrant sauce

Mango sorbet. Coconut sorbet. Velvet white - Lavender - Blackcurrant. Blackcurrant sauce

Original recipe by Zoltán Gácsi. Creative Pastry Chef, Professional leader of the Hungarian Chocolate Academy. Mango sorbet ...

Recipe Booklet Griottines Grandes Distilleries Peureux

Recipe Booklet Griottines Grandes Distilleries Peureux

Recipe Booklet Griottines Grandes Distilleries Peureux Download this recipe in PDF

“Piña Baby”

“Piña Baby”

Original recipe by Eric Ortuño. Pastry Chef & Learning Director. Associate Founder of l’Atelier Barcelona. Relais Desserts...

“Ginger & Toffee Panettone”

“Ginger & Toffee Panettone”

Original recipe by Eric Ortuño. Pastry Chef & Learning Director. Associate Founder of l’Atelier Barcelona. Relais Desserts...

“Raspberry on top of shiso leaf”

“Raspberry on top of shiso leaf”

Original recipe by Eric Ortuño. Pastry Chef & Learning Director. Associate Founder of l’Atelier Barcelona. Relais Desserts...

“Lemon pie”

“Lemon pie”

Original recipe by Eric Ortuño. Pastry Chef & Learning Director. Associate Founder of l’Atelier Barcelona. Relais Desserts...

“Tahiti Vanilla and Strawberry ice cream”

“Tahiti Vanilla and Strawberry ice cream”

Original recipe by Eric Ortuño. Pastry Chef & Learning Director. Associate Founder of l’Atelier Barcelona. Relais Desserts...

“Puffed “churros” filled with pistachio cream”

“Puffed “churros” filled with pistachio cream”

Original recipe by Eric Ortuño. Pastry Chef & Learning Director. Associate Founder of l’Atelier Barcelona. Relais Desserts...

“Cagette de fraises”

“Cagette de fraises”

Original recipe by Eric Ortuño. Pastry Chef & Learning Director. Associate Founder of l’Atelier Barcelona. Relais Desserts...

Santongo Chocolate – Citrus

Santongo Chocolate – Citrus

Original recipe by Josep Maria Ribé Recipe for 8 desserts, each 12 cm in diameter and 4 cm high. Chocolate sponge cake with an almond...

Bombon Sparkys

Bombon Sparkys

BOMBON SPARKYS/CHOCOSPARKYS 1 molde 28 bombones de 10gr ...

Turron Cointreaupolitan

Turron Cointreaupolitan

Turrón Cointreaupolitan Ingredientes: 200g de nata, 30g de zumo de limón, 160g de Cassis, 80g de frambuesa, 85g de glucosa, 50g...

Tronco Malaga

Tronco Malaga

Creación Original de Thierry Bamas Tronco Malaga Para un Troco de 20cm x 8cm 1 Bizcocho de chocolate Ingredientes: 250g de...

Tarrina Cointreaupolitan

Tarrina Cointreaupolitan

Creación original de Stéphane Glacier , M.O.F Patissier. Patisseries et Gourmandises Colombes, France. Tarrina...

Piña Colada

Piña Colada

Creación original de Stéphane Glacier , M. O. F. 2000. Piña Colada Receta para unos 12 vasos 1. Piña 1...

Macarons Planteur

Macarons Planteur

Creación original de Stéphane Glacier, mejor obrero pastelero de Francia Macarons Planteur Receta para 120 macarons 1. Macaron...

Tronquito Tentacion

Tronquito Tentacion

Creación original de Stéphane Glacier Tronquito Tentación Receta para un cuadro de 60x40 1. Bizcocho rollo de...

San Sylvestre 2.0

San Sylvestre 2.0

Creación original de Stéphane Glacier, mejor obrero pastelero de Francia San Sylvestre 2.0 Receta para un cuadro de 60 x 40 y...

Bombón Papua

Bombón Papua

PAPÚA GANACHE PIMIENTA-VAINILLA Ingredientes: 90 g leche, 100 g nata, 1 vaina de vainilla de Tahití, 10 g...