Preparations for desserts, tiramisu, crème brûlée...

Sculpture is a plant-based and dairy innovation from Corman, designed specifically to meet the high performance requirements of pastry chefs and restaurateurs. This UHT speciality combines the richness of buttermilk (69%) with the stability of vegetable oils (30%), offering an ideal compromise between natural dairy and technicality. Its strength lies in its exceptional sculpting power: it allows you to create decorations with rare precision, with finely chiselled edges that retain a fresh, white appearance. Very light on the palate, it acts as a flavour enhancer for your creations, while offering superior economic efficiency thanks to its exceptional whipping properties. Advantages and Performance: ► Remarkable Whipping Properties: Exceptional yield of up to 3.4 L for 1 L of product used. ► Unrivalled stability: Perfect stability for up to 48 hours at +4°C after whipping, without sagging or exudation. ► Texture & taste: Smooth, airy texture for easy incorporation; fresh, light taste that does not mask other ingredients. ► Versatile use: Ideal for toppings, piping decorations, dessert fillings, mousses or even as a replacement for traditional icings. Tips for use: ► Application: Perfect for modernising your classics (replacing meringue on lemon tart or heavy pastry cream in millefeuille). ► Use between 0°C and +6°C: For best results, whip the product when well chilled (between +2°C and +6°C). ► Storage: Once opened, the carton must be kept refrigerated and used within 24 hours. Do not freeze before whipping.

Panna Cotta is a very popular dessert that can be served plain, flavoured or with coulis or fresh fruit. This preparation takes just a few minutes to make. Heated, layered and kept in the fridge for 3 hours, Elle & Vire Panna Cotta with Bourbon Vanilla is a simple way to achieve an authentic result, with vanilla beans. Easy to make, the Panna Cotta is a great addition to desserts and sweet delicatessen menus, and is particularly popular with small brigades or when the pastry chef is away.

Without cooking in the oven, this preparation for Bourbon vanilla crème brûlée can be used as it is or embellished according to the needs of pastry chefs, with flavorings or alcohols for example. For an authentic and pronounced vanilla taste, it is made with natural vanilla flavorings and vanilla beans. For an optimal result, this preparation must simply be heated before being reserved for 3 hours in the cold and caramelized. Prepared according to the influx, material losses are thus limited.

1L provides 2.7L of expanded product.

This mascarpone mixture is perfect for making traditional Tiramisu, for reinventing this Italian classic, or for pastry chef creations. Easy and convenient, it doubles in volume once whipped. Then simply layer and chill for 3 hours before serving. The whipped mixture can even be stored in the freezer. Another advantage is that thanks to the excellent structure of this Tiramisu mixture, waste - even of finished products - is limited.

Made in Montaigu in the Vendée from skimmed milk, cream and egg yolks from free-range hens, this sterilised UHT custard is ready to use. Flavoured with natural Madagascar vanilla, it has a smooth, homogenous texture and a high coating power, making it ideal for coating. Its creamy yellow colour and delicately vanilla flavour make it a classic and effective accompaniment to many sweet creations. This product has been carefully selected by Le Delas, your wholesaler at Rungis, for its consistent quality and practicality in catering. Culinary uses : ► Ideal for topping classic desserts such as Île flottante, chocolate fondant, or a semolina cake. ► Can be used in verrines, accompanied by fresh fruit, a crumble or a sponge cake. ► Interesting for buffets and catering services thanks to its stability and simple implementation. ► Can also be incorporated into homemade ice cream or pastry recipes.