Pastry & Dessert Creams
Ready-to-use creams for filling, topping and swirling. Pistachio cream, pistachio spreadable with kataif, speculoos, Bonita and cocoa cream with hazelnut, all smooth enough to pipe straight from the tub with no tempering or thinning needed.
They are made for pace: open, fill, finish, serve. Bakeries use them through choux and croissants, dessert shops through crepes and waffles, and parlours fold them into the cabinet. Trade tub sizes keep the cost per portion predictable.
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