Giving creativity
texture
Bavarian
Chocolate and vanilla Bavarian cream
Recipe of Francesco Boccia
World Pastry Champion
A light, airy, stable texture, with a perfect cut
Cream
Chocolate pastry cream
Recipe of Francesco Boccia
World Pastry Champion
With a smooth, creamy and perfectly stable texture, ideal as a cake filling
Lemon curd cream
Recipe of Francesco Boccia
World Pastry Champion
Pastry cream
Recipe of Francesco Boccia
World Pastry Champion
With a creamy, stable texture that will keep perfectly in the fridge at 4°C while maintaining its consistencyCustard
Caramel custard
Recipe of Francesco Boccia
World Pastry Champion
Dark chocolate custard
Recipe of Francesco Boccia
World Pastry Champion
With a creamy, melt-on-the-palate texture that preserves its characteristics perfectly in the fridge at 4°C for as long is necessary
Gianduja custard
Recipe of Massimo Pica
World Pastry ChampionGanache
Pistachio ganache
Recipe of Francesco Boccia
World Pastry Champion
With a consistent, creamy texture that stays perfect over time
Coffee ganache
Recipe of Francesco Boccia
World Pastry Champion
Whipped white chocolate ganache
Recipe of Francesco Boccia
World Pastry Champion
With a light, stable, soft texture on the palate that keeps perfectly in the fridge at 4°C while losing none of its structureJelly
Strawberry and raspberry jelly
Recipe of Francesco Boccia
World Pastry Champion
With a texture that is soft yet stable on cutting, it will keep perfectly in the fridge at 4°C for a long time inside a dessert
Melon jelly
Recipe of Francesco Boccia
World Pastry Champion
Raspberry jelly
Recipe of Massimo Pica
World Pastry ChampionGlaze
Cocoa glaze
Recipe of Francesco Boccia
World Pastry Champion
With a uniform texture providing a perfect cut, it will keep perfectly in the fridge without sinking into the cake
Pistachio glaze
Recipe of Francesco Boccia
World Pastry ChampionMousse
Raspberry mousse
Recipe of Francesco Boccia
World Pastry Champion
A light, airy texture that will remain stable on display at a positive temperature.
Chocolate mousse (water base)
Recipe of Francesco Boccia
World Pastry Champion
Chocolate mousse (crème anglaise base)
Recipe of Francesco Boccia
World Pastry Champion
With a light, stable texture that will keep perfectly in the fridge without becoming dry and inconsistent
Coconut mousse
Recipe of Francesco Boccia
World Pastry Champion
With a light, stable texture that is soft on the palate and will keep perfectly in the fridge at 4°C without any loss of structure
Raspberry mousse
Recipe of Massimo Pica
World Pastry Champion
Fruit mousse
Recipe of Francesco Boccia
World Pastry ChampionOthers
Caramel
Recipe of Francesco Boccia
World Pastry Champion
