Basic white cream with a compact, but melt-in-the-mouth consistency, soft to cut. Delicate milk taste that can be flavoured with powdered spices, essential oils, fat-soluble flavourings and special oily pastes. Only with shea oil. Contains no hydrogenated fats.
As praline filling: soften at 26°/28° C; as frosting: 32°/33°C.
Specifically for praline fillings, to be used in a pure form or with added chocolate to give it more structure. Excellent with the addition of inclusions. If used in pralines, it is a good idea to soften the cream at 26/28°C. It is suitable for flavouring with powdered spices, essential oils, fat-soluble flavourings and special oily pastes.
Specifically for uncooked cake fillings directly as it is, or flavoured. It can also be used in other ways for icing or decoration. For icing cakes, single portion and miniature cakes, melt the cream at 32/33°C; when icing, it is a good idea to cool the cake slightly and ice quickly.