Here are all the ingredients that make possible the formulation of light creams and emulsions: eggless or fat-free crèmes anglaises, light purees without cooking, sauces, vinaigrettes and perfectly stable dressings; gelatinous juices and creamy soups, almost liquid pastry fillings, sauce capsules that explode in the mouth,… all types of preparations, with traditional ingredients or without the need for them, with a common axis at the service of pastry chefs and cooks: lightness and unctuousness.

Crème anglaise, coulis, light purees, sauces, vinaigrettes, dressings, juice, creamy soups, almost liquid pastry fillings…