{"id":2725,"date":"2019-12-03T00:00:00","date_gmt":"2019-12-03T00:00:00","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/new\/una-semana-en-shanghai-con-sosa-ingredients\/"},"modified":"2022-09-12T14:56:30","modified_gmt":"2022-09-12T12:56:30","slug":"una-semana-en-shanghai-con-sosa-ingredients","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/una-semana-en-shanghai-con-sosa-ingredients\/","title":{"rendered":"Una semana en Shangh\u00e1i con Sosa Ingredients"},"content":{"rendered":"\n

El pasado mes de octubre tuvimos la oportunidad de viajar por primera vez a China con Sosa Ingredients<\/a> y su distribuidor Sinodis<\/a>. Antes de que preguntes, la verdad es que estuvimos tan ocupados que disfrutamos de poco tiempo libre para poder descubrir sus calles y su cultura, pero no por eso dej\u00f3 de ser un viaje muy interesante y productivo.<\/p>\n\n\n\n

Despu\u00e9s de dos d\u00edas de preparaci\u00f3n en los que contamos con un maravilloso equipo, ofrecimos dos demostraciones con elaboraciones adaptadas a las necesidades del pa\u00eds<\/strong>. Cada vez que viajamos, debemos tener en cuenta las peculiaridades de nuestro destino, tanto con relaci\u00f3n a tendencias en pasteler\u00eda como en la disponibilidad de los ingredientes<\/strong>. As\u00ed, los productos que presentamos en esta ocasi\u00f3n fueron los nuevos Blueberry Cheesecake<\/strong> individual y el entremet Fraisier<\/strong> y dos que seguro ya conoces \u2013 el Mont Fuji<\/strong> y el cake Ghana<\/strong>.<\/p>\n\n\n\n

<\/div>\n\n\n\n
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\"mont-fuji-individual3-receta-cremoso-castana\"<\/figure>\n\n\n\n
\"ghana-cake-jordi-bordas-2\"<\/figure>\n
Mont Fuji (izquierda) y Cake Ghana (derecha)<\/figcaption><\/figure>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n

Tras dos intensas demostraciones para 150 personas<\/strong>, participamos en una Chefs Table<\/strong> a la que acudieron algunos de los chefs m\u00e1s reconocidos de la ciudad. Se celebr\u00f3 en el restaurante Napa en el que, adem\u00e1s de disfrutar de un buen \u00e1gape, pudimos agasajar a los comensales con el pre-postre y el postre \u2013 Yuzu-Shiso-Almendra y Fraisier al plato<\/strong>.<\/p>\n\n\n\n

Queremos destacar el primero, ideado por la integrante de\u00a0nuestro equipo<\/a>\u00a0Paula Dom\u00e8nech<\/strong>\u00a0con el soporte de\u00a0Rafa Delgado<\/strong>\u00a0\u2013 actual chef de pasteler\u00eda de Cocina Hermanos Torres. Un pre-postre que sorprendi\u00f3 a todos por su frescor y originalidad y\u00a0desarrollado por completo con el\u00a0m\u00e9todo B\u00b7Concept<\/a>\u00a0\u2013 sin lactosa, sin gluten y vegano.<\/p>\n\n\n\n

Paula lo compuso por un cremoso y una gel\u00e9e de yuzu, helado de almendra tostada, pesto de shiso y micro-bizcocho de almendra tierna, acabado con almendra tostada salada y brotes de sisho. Al preguntarle el por qu\u00e9 de la elecci\u00f3n de esta peculiar combinaci\u00f3n de sabores, nos cont\u00f3 que todos ellos hab\u00edan sido escogidos pensando en Asia, \u00a1todo un acierto!<\/p>\n\n\n\n

Para acabar a\u00fan mejor nuestro viaje, tuvimos el gusto de conocer a Chelsea Zhang<\/strong> \u2013 chef pastelera de C\u2019est P\u00e2tisserie<\/a>. Nos impresion\u00f3 por su juventud y talento. Con solo 24 a\u00f1os y formada en Francia, dirige un local muy cuidado con un producto impecable. Si alguna vez est\u00e1s en Shangh\u00e1i, sin duda te recomendamos que le hagas una visita. Nosotros ya lo hemos hecho y, con un poco de suerte, \u00a1el a\u00f1o que viene la recibiremos en alguno de nuestros cursos de pasteler\u00eda seg\u00fan el m\u00e9todo B\u00b7Concept<\/a><\/strong>!<\/p>\n","protected":false},"excerpt":{"rendered":"

El pasado mes de octubre tuvimos la oportunidad de viajar por primera vez a China con Sosa Ingredients y su distribuidor Sinodis. Antes de que preguntes, la verdad es que estuvimos tan ocupados que disfrutamos de poco tiempo libre para poder descubrir sus calles y su cultura, pero no por eso dej\u00f3 de ser un viaje muy interesante y […]<\/p>\n","protected":false},"author":2,"featured_media":2726,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[38],"tags":[84],"class_list":["post-2725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventos","tag-masterclass-de-pasteleria"],"acf":[],"yoast_head":"\nUna semana en Shangh\u00e1i con Sosa Ingredients - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"El pasado mes de octubre tuvimos la oportunidad de viajar por primera vez a China con Sosa Ingredients y su distribuidor Sinodis.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jordibordas.com\/fr\/blog\/una-semana-en-shanghai-con-sosa-ingredients\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Una semana en Shangh\u00e1i con Sosa Ingredients - 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