Bakery Fillings
Fillings ready to use straight from the tub. Pistachio cream in 9% and 18%, the spreadable pistachio with kataif that has become a fixture on dessert menus, speculoos, Bonita, cocoa and hazelnut, and fruit fillings in sour cherry and forest fruit. Plus stracciatella coating for the finish.
These are trade fillings, supplied in the sizes a working kitchen gets through, up to 20kg, from Patesa and Cremesa. Layer them through cakes, pipe them into crepes and croissants, swirl them through ice cream or use them as the base for a dessert of your own. If you are trying to match something you have tasted elsewhere, tell us what it was and our food technologists can usually recreate it.
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