Hazelnut-based cream excellent in filling crepes and in the production of ice cream, preferably used cold.

Pasta for praline making with a high percentage of hazelnuts (40%) and cocoa butter. Ideal for creating the famous Turin chocolate.

Pistachio spreadable cream for filling. With 15% of pistachios.

Soft cover for profiteroles, dark chocolate flavour.

Vegetable cream for gianduia-flavored filling, rich in hazelnuts, preferably used cold.

Base mix in powder for custard cream. To work with milk.

Powdered preparation for custard cream, cold process.

Farcitella Gold is a filling cream for pastry made with cocoa and hazelnuts (14%).

Farcitella al pistachio is a pastry filling cream containing 20% pistachios.

Filling cream for pastry made with cocoa.

Filling cream for pastry made with cocoa.

Filling cream for pastry made with white chocolate.

Crema Pasticcera Elenka is a custard cream mix to be worked hot process, made with egg yolks and dehydrated milk, along with eggs and flour, to create a long-lasting, professional-quality custard cream. Perfect for all uses: shortcrust pastry, cookies, sponge cake. Check out the recipe book available online.

Base ready to prepare the custard with the only addition of milk.