Studio_Euraco

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Studio_Euraco

Providers of technical skills support for the baking community using premium brands.

03/04/2026

Some ingredients just make everything better. 🌿

We're thrilled to introduce Finesse Light Whipping Cream — a lighter, airier choice for chefs who want beautiful texture without the heaviness. With 25% fat content and a delicate dairy taste, it's designed to enhance, not overpower.

Chef Jason Tan recently led a demo showing just how versatile this cream can be in dessert creation — and we couldn't be more excited to share it with you.

Swipe to see the desserts --->

21/01/2026

🏆 WORLD CHAMPIONS! 🇸🇬
From 5th place in 2024 to GOLD in 2026 – Team Singapore has done it!
Theme: Circus 🎪
A vibrant narrative inspired by balance, precision and wonder that captivated the judges with technical mastery and creative storytelling.

Led by our very own, Jason Tan (Team Manager ) alongside Dexter Lee, Loh Cheng Kit, and Chew Wei Lung – this team has confirmed Singapore as a global benchmark in contemporary artisanal gelato.

What a comeback! 🙌

CR: @

21/11/2025

Galette des Rois, or “King Cake,” is a traditional French pastry enjoyed to celebrate Epiphany on January 6th. The cake is typically made of puff pastry filled with a rich frangipane and is golden and flaky on the outside.

Hidden inside the galette is a small porcelain or plastic figurine called a fève. The person who finds the fève in their slice is crowned king or queen for the day and often wears a paper crown that comes with the cake.
Though rooted in Christian tradition, the Galette des Rois has become a widely celebrated cultural event in France, with families, friends, and coworkers sharing the pastry throughout January.

29/09/2025

The Amatika Matcha Raspberry Popsicle unites Valrhona Amatika White for creamy plant-based indulgence, Adamance raspberry purée for vibrant acidity, and Sosa stabilisers and fibres for precision texture control. 🍵🍓 A balance of technical craft and flavour harmony, this frozen creation delivers a refreshing yet refined tasting experience.

26/09/2025

The White Peach, Miso & Lemon Ginger creation combines Adamance purees for natural intensity with Sosa texturisers and stabilisers for technical precision. 🍑✨ From delicate sorbets to crisp tuiles, every element balances structure and flavour, delivering a refreshing yet complex dessert that celebrates innovation and finesse.

22/09/2025

The Buckwheat Vanilla & Apricot Parfait balances precision and flavour. 🍨 Adamance apricot purée creates vibrant sorbet, gel and compote, while Norohy vanilla adds depth. Valrhona sugars refine sweetness, and Sosa stabilisers and texturisers ensure perfect texture. A sophisticated harmony of technique and taste, crafted for true dessert connoisseurs.

19/09/2025

We recently hosted a hands-on workshop at Studio Euraco featuring Martin Braun and Capfruit. Chefs explored innovative techniques and crafted new recipes using Martin Braun’s premium ingredients, gaining practical experience and inspiration for their future creations. A truly enriching and creative session for all who attended!

17/09/2025

Indulge in the Ghana 80% & OQO Sandwich, crafted with Valrhona Ghana 80% for bold cocoa intensity and folded with OQO for crunch. 🍫 Using Sosa stabiliser to ensure perfect texture, it’s paired with a cocoa sable and nutty cacao nib praline for a refined yet indulgent creation.

15/09/2025

We recently hosted a workshop with Chef Jason Tan at , showcasing the versatility of in ice cream making. 🍨✨ Chef Jason shared expert techniques, tips, and creative applications that inspired participants to explore new textures and flavours. A truly insightful and delicious session for all!

25/08/2025

✨ Layers of indulgence come alive in our Exotique Caramel & Hazelnut Mille Feuille, where classic technique meets tropical flair.

Crisp, caramelized Inverted Puff Pastry baked to golden perfection sets the stage, while a silky Hazelnut Praline Cream infuses every layer with deep nutty richness.

A luscious Exotique Caramel combines the vibrant notes of passion fruit, mango, and coconut with buttery caramel, creating an unexpected, tropical twist.

Finished with airy Vanilla Chantilly, this dessert is a sophisticated symphony of crunch, cream, and caramel — a mille-feuille that delights with every bite.

22/08/2025

We were honoured to host a Sosa x Adamance workshop with guest chef Jordi Bordas—World Pastry Champion and creator of the B·Concept method. 🍰✨ Chef Jordi showcased innovative techniques and fresh perspectives on modern pastry, blending creativity with science. An insightful and inspiring day for all who attended!

Address

Block 219 Henderson Industrial Park #04/01
Singapore
159556

Telephone

+6562765433

Website

http://euraco.com.sg/

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