Almenar Flavour

Peach osmosis

Ingredients Preparation
  • 500g
    Pinyana’s Yellow Peach ripe and fresh
  • 150g
    luster sugar
  • 1g
    ascorbic acid

Let osmotize for 1 hour, reserve and strain

Peach cream and Zephyr™ chocolate

Ingredients Preparation
  • 350g
    Tangerine juice Clementine
  • 66g
    UHT egg yolk
  • 30g
    modified corn starch
  • 98g
    Freeze dried peach powder
  • 252g
  • 30g
    Clos Pons mandarin oil

Bring the cream boil, bring down the temperature with white crystallized Zephyr™ cover and add the Clos Pons Mandarin oil.

Mountable cream Alto el Sol

Ingredients Preparation
  • 110g
  • 190g
  • 1piece(s)
    Vanilla Bourbon scraped
  • 30g
    inverted sugar
  • 45g
  • 75g
    UHT Bud
  • 380g
    Alto El Sol
  • 92g
  • 690g
    liquid cream

Infuse dairy products with sugar and vanilla, strain and add the UHT yolks, confirm temperature of the English cream at 85ºC, add on top of the black crystallized coats and the cream, turbine and chill temperature up to 5ºC, mount on rods.

Chocolate wafer (Biscuit Neula-Catalan)

Ingredients Preparation
  • 125g
    Organic luster sugar
  • 130g
  • 33g
    Extra Brute
  • 13g
  • 10g
    egg yolks
  • 250g
    mineral water
  • 2g
    Vanilla pod

Sieve flour and cocoa powder, break out the butter and mix it all up, place it in a bottle and cook for the tongue of thin plates, roll up and save.


Pistachio Gianduja Y Pailletée Feulletine

Ingredients Preparation
  • 55g
  • 100g
    Praliné 70% Pistachios
  • 18g
    Pailleté Feuilletine™

Brak up the cover, mix with the praline, temper and mix with pistachio praline.

Pistachios Mi Bescuit

Ingredients Preparation
  • 660g
    Praliné 70% Pistachios
  • 420g
    UHT white egg

Turbine the praline with the white egg, put it in a siphon + 2 loads of CO2 and cook in the microwave in plastic cups for 1 minute

Cookie bath

Ingredients Preparation
  • 700g
    Alto El Sol
  • 300g
    Deodorized Cocoa Butter
  • As needed
    cocoa butter
  • As needed
    food coloring
  • As needed
    Blanc Satin™

Break up butter and the cocoa paste, sift the brown sugar and mix it all the ingredients, bake in the wafer machine, shape it and set aside.


Ingredients Preparation
  • As needed
  • As needed
    Blanc Satin™
  • As needed
    lyophilized peach
  • As needed

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