The best selection of creams and emulsifiers, where we show the key ingredients to make highly creamy creams, with the texture of pastry creams and butter creams and all their derivatives; Indispensable allies when making sauces such as aiolis, mayonnaise, hollandaise and sabayon.

Useful resources to find a perfect balance of fat, a stable emulsion and a correct density in pâtés, purees, sauces and dense mixtures such as béchamel or derivatives, even for croquette dough.

In addition, we include less explored paths to balance formulas for preparations with a large amount of fat, ingredients designed to allow us to dispense with fat, achieving great viscosity and creaminess; essential attributes in countless kitchen preparations, restaurant pastries and bakeries.