Our new tools for your gourmet creations
Download our latest table of use for frozen fruit puree
These tables of use for frozen fruit puree were designed to help you find the right proportions for all your creations.
This service developed to help you in creating more tasty and inventive desserts.
In each table, you can find basic or more advanced recipes designed by our renowned chefs who are experts in their fields. Fell free to use them as they are or adjust them to meet your needs or inspiration.
A classic recipe improved to boost taste and help you in production
“By developing this Pastry Cream table of use for fruit purees, we wanted to give to all professionals a tool that makes their everyday lives easier, brings added value to their creations and enhance the flavor of the fruits."
Traditional and vegan versions
Designed by our Ambassador, chef Jean-Thomas Schneider
Ice-cream Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017
“Here are traditional recipes of crémeux, made with creamery butter, as well as vegan versions (made with cocoa butter) adapted to the latest gastronomic trends. The choice is yours to make according to your customers or the inspiration of the moment”.
Enhance aesthetics while adding flavor
“By developing this glaze table chart for use of fruit purees, we wanted to share with all professionals a tool that makes their everyday lives easier, with recipes that are adapted to an optimized production and will provide an added value to their creations.”
Real desserts for restaurants and pastry shops
"While they are usually served in a plastic glass with a straw in ice-cream parlors or at the beach, I believe granitas also have a place in restaurants: combined for instance with fresh fruits, puffed cereals, mousses,..
They are perfect for the dessert, pre-dessert or breakfast."