Additional information
Packsize | 2/6.6 LB |
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Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Made with Madagascar Bourbon vanilla beans.
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Paste made from Kerman pistachios.
Small, intensely dark cherry macerated in eau de vie.
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
Smoothly spreadable bakery jam. Great for baking in tarts or as a filling between cake layers or sandwich cookies. Bake stable to 375ºF for 15-17 minutes.
White pastry fondant (sugar paste) for dipping or enrobing cakes and petit fours. Glazes (puff pastry and pate a choux), and decorations. It is particularly suitable in the preparation of fillings.