Potatowhip - 300g - Sosa

Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Moist Chocolate Cake (Vegan)

A technical demonstration of Potatowhip's versatility in plant-based pastry.

This cake offers an airy and melt-in-the-mouth texture without any animal-derived products. Potatowhip replaces egg albumin here to create a stable plant-based meringue that structures the cake's crumb.

Steps: 6

Ingredients

• 400g Water
• 20g Potatowhip (Sosa)
• 1g Xanthan Gum (Sosa)
• 250g Dark Chocolate 64% - Panier des Chefs suggests CEIBA 64% Organic & Fair Trade Dark Couverture (Weiss)
• 50g Trehalose (Sosa)
• 160g Caster sugar
• 130g Flour
• 7g Baking Powder STD (Sosa)

Method

1. Base preparation: Mix the water with the Potatowhip and xanthan gum, then blend for one minute using an electric whisk or immersion blender.

2. Aeration: Whisk with an electric mixer until a firm meringue texture is obtained.

3. Stabilising: Add the sugar and trehalose, then whisk for an additional 3 minutes to stabilise the structure.

4. Chocolate incorporation: Melt the chocolate to 40°C and gently fold it into the meringue using a spatula.

5. Finishing the batter: Finally, add the pre-sifted flour and baking powder, mixing gently with a flexible spatula to maintain the aeration.

6. Baking: Spread onto a baking tray (or into a tin) and bake at 190°C for 8 minutes (adjust according to thickness).

Vegan Raspberry Macaron

A highly technical recipe demonstrating the coagulating power of Potatowhip as an egg white substitute.

Creating an egg-free macaron is one of the greatest challenges in plant-based pastry. Thanks to the synergy of Potatowhip and Flaxfiber, a stable Italian meringue is achieved, capable of withstanding baking and creating the famous "feet."

1 - Macaron Shell

• 250g Marcona Almond Flour (Sosa)
• 250g Icing sugar
• 200g Water (1)
• 14g Potatowhip (Sosa)
• 0.83g Flaxfiber (Sosa)
• 250g Caster sugar
• 110g Water (2)
• 10g Beetroot Red Colour Powder (Sosa)
• 1g Citric acid

Method: Mix water (1) with Potatowhip and whisk for 2 mins. Take 100g of this mixture and combine with almond flour and icing sugar to form a paste. Add colour and citric acid dissolved in water (3). Separately, whisk the remaining Potatowhip mixture with Flaxfiber to form a meringue. Create a syrup at 118°C with water (2) and caster sugar, then pour over the meringue (Italian style). Gently fold the meringue into the almond paste. Pipe onto silicone mats, allow to air-dry, and bake at 140°C for 14 mins.

2 - Raspberry Ganache

• 510g Raspberry purée
• 47g Dextrose (Sosa)
• 1.2g Konjac Gum (Sosa)
• 57g Inverted sugar
• 62g Liquid Glucose 60DE
• 13g Lemon purée
• 675g 55% Dark Chocolate - Panier des Chefs suggests Ybokawo 55% (Weiss)
• 90g Raspberry Inspiration (Fruit Couverture)
• 28g Cocoa butter (Weiss)

Method: Heat the raspberry purée to 30°C, add the dextrose/konjac mix. Add glucose and inverted sugar, bring to the boil, then cool to 60°C. Pour over partially melted chocolates and cocoa butter, and emulsify. Add lemon juice.

3 - Raspberry Fruit Paste (Insert)

• 750g Raspberry purée
• 320g Sugar (1)
• 40g Liquid Glucose 40DE
• 75g Sugar (2)
• 18g Yellow Pectin (Sosa)
• 315g Trehalose (Sosa)
• 6g Citric acid

Method: Mix sugar (2) and pectin, pour into purée at 40°C. Boil, then add sugar (1) and trehalose. Cook to 105°C. Pour into a frame (1 cm thick), let set for 48h before cutting into inserts.

4 - Final Assembly

Pipe the raspberry ganache onto the macaron shells and insert a small cube of fruit paste into the centre. Close with a second shell. For the finishing touch, lightly dust the macaron with Sosa freeze-dried raspberry powder.

Demonstrations & Plant-Based Recipes