RECIPES & TIPS : SocChefShop

Support

ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

Shipping in 24h

ver solo: RECETAS ver solo: SABER MÁS DE LOS PRODUCTOS ver solo: TECNICAS

Crujiente de sésamo

Crujiente de sésamo | SOC CHEF Ingredientes 50g de Sésamo SOC Chef 1g de Flor de sal Madagascar SOC Chef 9g de Maltosec Soc Chef 7.5g...

May 17, 2022

Power preparation for hot custard cream

POWDER PREPARATION FOR HOT CUSTARD CREAM Ingredients: SOC CHEF Preparation for warm custard: 75g Milk: 1L Sugar: 200g Egg yolk: 80g How to use:...

May 17, 2022

Vegan hamburguer

Vegan hamburguer Ingredients 100 g Water, stock, fruit juice,... 3 g Metil Burguer SOC Chef 525 g Vegetables (brunoise cut) q.s. Salt Process...

May 17, 2022

Raspberry mayonnaise WITHOUT EGG!

Emulsion using xantana gum, egg-free mayonnaise technique Ingredients 100 g Water 200 g Olive oil 1,8 g Xanthan Gum q.s. Spirulina in powder BIO SOC...

May 17, 2022

Panna cotta with Damascus rose buds and green cardamom Guatemala

Panna cotta with Damascus rose buds and green cardamom from Guatemala Ingredients 1 L Milk 5 g Iota Gum SOC CHEF Damascus rose buds SOC CHEF (2...

May 17, 2022

Tomato angel hair

Tomato angel hair Ingredients 1 L Tomato juice 10 g Kappa Gum SOC CHEF q.s. Salt Process Mix the ingredients all together. Heat them at...

May 17, 2022

Caviar process-jellification with Agar Agar

Caviar process-jellification with Agar Agar Ingredients 1 L Fish stock 10 g Agar Agar SOC CHEF 1 L Sunflower oil at 10ºC q.s. Squid ink ...

May 17, 2022

Emulsion using cold/hot foam

Emulsion using cold/hot foam Ingredients 1 L Fish stock 120 g Hot/Cold foam SOC CHEF 10 g Spirulina in powder Bio SOC CHEF (see our dehydrated...

May 17, 2022

Glice Emul olive oil espuma emulsion

Glice Emul olive oil espuma emulsion Ingredients 400 g Olive oil 32 g Glice Emul SOC CHEF Process Mix olive oil with Glice Emul and heat up to...

May 17, 2022

Creamy gazpacho with Inulin

Creamy gazpacho with Inulin Ingredients 1 L Gazpacho 150 g SOC CHEF Inuline q.s. Salt Process Mix together Gazpacho and Texture Inulin both at...

May 17, 2022

Slow & Low temperature cooking process

Slow & Low temperature cooking process with control of raw products packegd in heat-resistant bags. Many benefits when you use this...

May 17, 2022

Bombon Sparkys

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

Apr 26, 2022

Turron Cointreaupolitan

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

Apr 26, 2022

Tronco Malaga

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

Apr 26, 2022

Tarrina Cointreaupolitan

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

Apr 26, 2022

Piña Colada

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

Apr 26, 2022

Macarons Planteur

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

Apr 26, 2022

Tronquito Tentacion

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

Apr 26, 2022

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...

Apr 26, 2022

Bombon Papua

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

Apr 26, 2022

Bombon Hawái

HAWAII BOMBON GANACHE HAWÁII Ingredientes: 220 g azúcar, 120 g glucosa 60 DE, 75 g nata, 255 g chocolate blanco ABSOLU...

Apr 26, 2022

Sunshine

SUNSHINE DACQUOISE DE NUECES Ingredientes: 250 g claras pasteurizadas, 250 g azúcar, 250 g nueces, 25 ...

Apr 26, 2022

Arquitectura Natural

ARQUITECTURA NATURAL CREMA LIGERA DE VAINILLA Y CHOCOLATE BLANCO Ingredientes: 500 g leche, 65 g mantequilla, 100 g yema, 125 g...

Apr 26, 2022

All Blacks

ALL BLACKS DACQUOISE LIGERO DE ALMENDRAS Y CACAO Ingredientes: 225 g claras de huevo pasteurizadas, 75 g azúcar, 185 g...

Apr 26, 2022