Soft cut anhydrous cream. Intense taste of caramel and toffee.
Wide range of uses: filling, glazing, decorations.
For a softer texture, it can be whipped in a planetary mixer.
As a filling for pralines, added with chocolate to give it more structure, even with the addition of inclusions.
For the pralines filling: melt at approx. 26 ° – 28 ° C
To glaze cakes and large leavened products, panettone and colombe, mignon and snacks: melt-in-your-mouth and soft consistency when cut.
Interesting for flavoring creams, foams, ganaches, butter cream, whipped cream. When used for fillings, add chocolate to give it more structure. Also interesting with the addition of inclusions.
For a softer structure, it can be mounted in a planetary mixer: excellent for decorating and as a frosting on cup cakes.
For mignon glazing: use at approx. 32 ° – 33 ° C.
For icing of cakes: cool the cake slightly, melt the cream at 30 ° – 32 ° C and glaze quickly.
For whipping: use at approx. 22 ° C.
To glaze ice cream sticks, cones and bon bon.