Delicious white chocolate taste and a dream to work with, this is a ready-to-use base for glazing and filling pastries. With its lovely white chocolate flavour and soft, creamy texture, this créme is great for filling choux pastries, Italian crust pastries, tartlets and so much more. It's also perfect for glazing cakes and pastries with a satin, white coating that remains soft and has a pleasant mouthfeel. Used as a glazing, it keeps its perfect looks on your pastries during their shelf life and doesn't run off. You can also fill or cover desserts and pastries with Creme dell'Artigiano Bianca and immediately store them in the freezer for sale later on.

To use, just soften or heat up to 30°C to achieve a perfect texture for piping or up to 40°C for a more runny glazing texture. It has a long shelf life and only contains non-hydro fats.

Applications

Bakery & Patisserie:

• Pastry filling - warm to 30°C or inject straight from the bucket into muffins, doughnuts, choux pastries and croissants. Oil based flavours can even be added to create your own bespoke range of flavoured fillings
• Stuffed cookie filling - inject into pre-baked cookies for a sumptuous chocolate centre
• Sandwiched biscuit filling - gently warm and pipe or spread between biscuit for a delicious sandwiched biscuit filling
• Flavour buttercream - stir into buttercream for a rich, indulgent chocolate taste and deep brown colour
• Layer in a dessert or gateau - pipe into verrines for layered desserts or to create a gateau
• Layer in a sponge cake - pipe or spread between layers of sponge for an intense chocolate taste
• Topping for caramel tarts - pipe warmed caramel into a pre-baked tart case and top with Crema dell'Artigiano for a decadent chocolate caramel tart
• Glaze doughnuts and pastries - warm to 40°C and use to glaze pastries and doughnuts

Hotels & Restaurants:

• Finish and fill desserts - fill and top off desserts and pastries, and immediately store them in the freezer for later on
• Glaze cakes, entremet and desserts - warm to 40°C and use to glaze desserts and entremet, it will keep its perfect looks on your cakes during their shelf life and won't run off
• Make chocolate spreads - warm and pipe into glass jars to use as a spread on fresh bread products, brioche, croissants, etc.

Troubleshooting

Baking: If this product is baked, a crust will form on the finished product.

Crystals forming in the cream: Check storage area. If stored in an area where temperature fluctuates fats can migrate to the surface. Stir well before use.

Oil forming on the top of the product: Check storage area. If stored in an area where temperature fluctuates fats can migrate to the surface. Stir well before use.

Recipe Ideas

Take a look at our Resources Hub for our full collection of recipes, or try a few of our favourites:

Gingerbread and Creme dell'Artigiano Mince Pies (from the UK Chocolate Academy)

Glazed Hazelnut and Cocoa Cake (from the UK Chocolate Academy)