Syrups and Creams

A professional high-stability, high-yield frosting. Made with egg whites, sugar, and emulsifier, it results in a white, light cream perfect for working with piping tips, making flowers, and covering cakes, withstanding hot days well.

A rich and creamy **walnut filling**, perfect for celebration cakes and pies. The technique of dissolving flour in condensed milk ensures a smooth texture, while a touch of chocolate enhances the color and walnut flavor.

Professional Lemon Cream recipe with a firm and velvety texture. The perfect balance between the sweetness of condensed milk and the acidity of lemon, stabilized with gelatin to allow perfect cuts in pies or use with a piping bag.

Learn to make **classic chocolate ganache**, also known as **Crème Paris**. This professional recipe is the perfect base for **structured fillings**, frostings, and truffles, using only 3 ingredients.

Learn to make **classic pastry cream**, also known as **vanilla cream**. This professional recipe is the perfect base for filling cakes, tarts, donuts, and eclairs, ensuring a smooth and velvety texture.

Learn to make a **basic and aromatic syrup** to moisten any type of cake. This professional recipe uses an infusion of **cinnamon and cloves**, finished with rum, to ensure a moist and flavorful cake.

Learn how to make the **perfect caramel sauce** for puddings, cakes, and desserts. This professional recipe uses glucose (or vinegar) to ensure a smooth, shiny result that **doesn't harden or crystallize**.