“A
cheesecake ready to serve, plant-based whipping cream, and sustainable cocoa” When I was a child, I spent some afternoons baking with one of my aunts, a true pastry chef. Besides playing and enjoying the leftover batter on the beaters, there was always a nervousness when the mixture went into the oven, as it needed to rise or come out just as mentioned in her recipe book – a notebook filled with loose pages covered in butter – and when the moment came to take it out and flip it, there was a deathly silence that would soon turn into applause and happiness… perhaps at that moment I didn’t know the secret to always making it perfect.She baked with Puratos products, but I only found out recently when I attended a brand launch event and realized that I had seen that logo at some point in my life. I realized it was the brand I used when baking with my aunt. This event was somewhat different. When dessert time comes, we Mexicans accompany it with coffee – if you’re from Veracruz, even more so – but here they added a twist. The classics of pastry were paired with a wine pairing. We started with a pound cake with Ambiente Nata, a new product made 100% from plants. It has a natural whipping cream flavor with a dairy-like and creamy profile. Additionally, the mouthfeel is as I imagine a cloud would taste if I could bite into it.You can also read:
10 no-bake cheesecakes with incredible flavorsNext, we tried my lifelong favorite: a cheesecake with raspberry compote from Patisfrance, made with Delicheesecake, the first and only ready-to-use cheesecake in the market. It stands out for its creamy texture, intense cheese flavor, clean cut, and the use of 30% cream cheese in its preparation. It felt like an explosion of flavor on my palate because when paired with a sip of rosé wine, it enhanced the flavor of its consistency.The third dessert of the night was the traditional
three milk cake with Tegral 3L and Dulcerío. I confess that I’m not a big fan of this cake, as it’s very difficult to find the balance so that it doesn’t end up too soggy, too dry, or too sweet and actually comes out fluffy. This time,
Puratos also surprised me with Tegral 3L, the new flavor that enriches the tradition of three milk cake with a new formula that presents distinctive benefits. It is characterized by having a more compact crumb that facilitates the retention and absorption of up to 120% of the syrup. Its neutral flavor and color do not affect the final result. Additionally, its adaptability within the oven allows it to withstand high baking temperatures, making it easy and quick to use. Unintentionally, it became the star of the night because when paired with a sparkling white wine, it was a fusion that I will repeat the next time someone says: I’ll bring a three milk cake. See more:
15 cakes worthy of your favorite bakeryTo close the night on a high note, we were served a hazelnut cream crepe with Carat Nuxel. This new product is enriched with 100% Mexican sustainable cocoa, contains 13% toasted hazelnut paste, and does not include artificial flavors or colorings, which makes it not overly sweet and allows you to enjoy every last bit of the crepe.Without a doubt, this time travel I took, thanks to
Puratos, reinforced my memory and why whenever I think of baking one of these classics, one of these new products must not be missing. If you have a bakery or a small dessert business, go to their
website and discover everything you can do and also save on raw materials, which will translate into profits for you without having to lower the quality of your cakes or desserts.Continue reading:
10 desserts inspired by carrot cake