The most known and used cream in pastry making today arrives in the gelato shop!
Divine on its own or transformed into an incredible chantilly with the addition of cream.
The new versatile and delicious resource for every gelato shop, for decorating or filling new gelato flavours.

IN THE BOX: 2 buckets of 3 Kg

DOSAGE: Use exactly as it is (we recommend using the product very cold with a piping bag).

RICETTA: 500 g product + 500 g cream (35%).

PROCEDIMENTO: Whip the cream and then delicately incorporate the variegate Crema Pasticciera (very cold). Decorate as desired in the gelato to create a Millefoglie flavour or for the preparation of semifeddi.