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.

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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.

 

Table of use Pastry Cream - Les vergers Boiron

Pastry cream

A classic recipe improved to boost taste and help you in production

By Michel Willaume, Pastry World Champion and Marc Balaguer-Fabra, Ice Cream Vice-World Champion.

 

“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."

 

Click on the image to download the Pastry Cream table of use

 

 

 

Table of use - Crémeux - Les vergers Boiron

Crémeux

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”.

 

Click on the image to download the Crémeux table of use

 

 

 

Table of use Glaze - Les vergers Boiron

Transparent Glaze

Enhance aesthetics while adding flavor

By Michel Willaume, Pastry World Champion and Marc Balaguer-Fabra, Ice Cream Vice-World Champion

 

“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.”

 

Click on the image to download the Glaze table of use

 

 

 

 

Table of use - Granitas - Les vergers Boiron

Granitas

Real desserts for restaurants and pastry shops

Designed by our chef Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona

 

"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.
"

 

Click on the image to download the Granitas table of use