Basic white cream with a compact, but melt-in-the-mouth consistency, which is soft to cut. Milky taste that can be flavoured with flavourings and special oily pastes. For a softer consistency, it can be whipped in a food mixer.
Operating recommendations: Recommended temperature for use: about 32/33°C when glazing; about 22°C for whipping.
In chocolatier, to be used in a pure form for fillings or with added chocolate to give it more structure. Excellent with the addition of inclusions. If used to fill pralines, melt the cream at 26/28°C. It is suitable for flavouring with flavours and special oily pastes.
In pastry, a wide variety of uses: as a filling, as an addition to flavoured pastes/butter creams/meringues, as icing and for decorations. Use at room temperature if whipping in a food mixer. For icing cakes, single portion and miniature cakes, melt the cream at 32/33°C; when icing, leave the cake to cool slightly, melt the cream at 30/32°C and ice quickly.