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Neutral hot concentrated jelly with high transparency and high gelling. Ideal for covering fruit cakes and other pastry products. Its creamy structure makes it easy to disperse with water, with a dilution of 70–100% water. Ideal for: fruit cakes and pastry products Directions for use:Mix 1,000 g of Royal Jelly with 700–1,000 g of water.Heat, stirring frequently, to a light boil. Avoid prolonged boiling.Remove from the heat and apply by pouring or brushing at approx. 70°C.Unused product can be reused by adding water to compensate for evaporation.

Transparent neutral mirror glaze for hot use, with neutral colour and flavour and high transparency. For easy and stable covering of cakes, including vertical and domed products. Extreme shine, even after freezing: it maintains its shine at -20°C. Ideal for: ice-cream cakes, semifreddo, bavarois, mousse and cakes Directions for use:•    Heat the required quantity to 50–55°C in a microwave or bain-marie.•    Stir briefly without incorporating air.•    Place the cakes on a grid, cover with Mirror Neutral using a spatula and vibrate lightly.•    Can also be used on flat surfaces without warming. Work briefly with a spatula first. 

Hot-process glaze with a mild apricot flavour. A light yellow gel with high transparency and a soft, creamy structure that makes it easy to disperse in water. Glosses cakes and prevents the oxidation of fresh fruit. Dilute with 40%-60% water Ideal for: fruit cakes and danishes. Directions for use:•    Mix 1,000 g of Apricot glaze with 500 g of water or fruit juice.•    Heat, stirring frequently, to a light boil. Avoid prolonged boiling.•    Remove from the heat and apply by pouring or brushing.•    Unused product can be reused by adding water to compensate for evaporation.

Ready-to-use neutral jelly with high transparency. Enhances the natural qualities of fruit while preserving its freshness. Specifically developed to be freeze-stable, it remains transparent at -18°C. Can be coloured and flavoured. Diluted with 20% water and applied with a brush on freshly baked products, it is ideal for polishing croissants, brioches and danish pastries. Ideal for: fruit cakes, dry biscuits and bavarois. Also for glazing croissants, brioches and danish pastries. Directions for use:•    Soften the required quantity with a broad-blade knife.•    Brush over fruit cakes and dry biscuits. For bavarois, spread with a broad knife.•    Whole or cut fruit can be dipped directly into the softened jelly.•    For croissants, brioches and danish pastries, dilute with 20% water and brush onto freshly baked products.

White fondant sugar based on sucrose and glucose syrup, with a pure white colour and a soft, highly plastic texture. No water addition is required, only slight heating. Gives choux, éclairs and pastries a shiny topping that keeps its brightness even at freezing temperatures. Can be used with water-soluble colourants. Ideal for: choux, éclairs, Sicilian cassata Directions for use:•    Heat in a bain-marie or microwave to 40–45°C. Stir and do not exceed 55°C.•    Add flavourings and colourings if needed.•    Use immediately while warm.•    For a better and longer-lasting shine, first cover the surface with a light layer of glaze.

All the aromatic intensity of Madagascar Bourbon Vanilla, with its balsamic, phenolic and woody notes, is packed into this ready-to-use extract, rich in seeds. Easy to measure out and practical to use, it can be poured directly into preparations without needing to be infused first. Its unique origin makes it the perfect addition to patisserie classics and your culinary creations. From a selection of vanilla that is 100% artisanal, traceable and respectful of people and biodiversity, this Organic Vanilla Extract reflects PROVA's commitment through their Care&Act approach, supporting the building of a sustainable and ethical vanilla industry. Best for: ice creams, pastry creams and custards, mousses, sponge cake, biscuits, fruit preparations, chocolate ganaches, sauces.Directions for storage: Refrigerate after opening.Recommended dosage: 20g/kg dough.Alcohol Free

All typical aromatic intensity of Madagascar Bourbon vanilla with balsamic, phenolic and woody notes. Ready to use and easy to mesure out, it can be poured directly into preparations, without prior infusion. Its single origin enhances all classics of the fine pastry. Ideal for: Ice creams, pastry creams and custards, mousses, sponge cake, biscuits, fruit preparations, chocolate ganaches, sauces.Recommended dosage: 20g/kg dough. Directions for storage: Refrigerate after opening. Alcohol Free

This strong paste has all the typical aromatic intensity of Madagascar Bourbon vanilla, with balsamic, phenolic and woody notes. Spoonable, easy to measure out, practical to use, it can be poured directly into preparations, without prior infusion.Its smooth texture does not add liquid to your preparations. Ideal uses: ice creams, custards, mousses, sponge cakes, biscuits, chocolate ganaches…Directions for storage: Refrigerate after openingRecommended dosage: 2%Alcohol Free

Sturia's Baeri caviar, from the Acipenser Baeri sturgeon, is born and raised over six years in the fish farms of Nouvelle-Aquitaine, southwestern France. It's a non-native species that has adapted particularly well to the region's hydrogeological conditions, thanks to producers' "egg-to-egg" expertise across the entire production chain. Aromatic profile: Buttery, fresh cream, or nutty notes, along with hints of saltiness. The Sturia Baeri IGP caviar guarantees that reproduction, hatching, farming, production (within four hours) and processing all happen within one defined region.

Developed in collaboration with Pascal Molines, Meilleur Ouvrier de France and World Pastry Champion. A ready-to-pipe chestnut vermicelli mix, produced in France. Flexible when poaching, smooth in texture, and consistent in the piping bag. A genuine time and ingredient saving for the pastry kitchen. Ideal For: Mont Blanc, Bûches de Noël, and tartlets. To finish and decorate pastries, ice cream, desserts, and filled chocolates. How To Use: Mix to aerate and achieve a smooth and flexible texture, transfer to any pastry bag and pipe directly. Suitable for all pastry bag nozzles, including the finest. 

Whole peeled and cooked chestnuts, vacuum-packed in an easy-open 500g Doypack. Chestnuts are intact,  whole, tender-firm, and ready to use straight from the pouch with no prep required. Ideal For: Game, poultry, fish, and meat, for pasta fillings and soups. Shave over gnocchi and agnolotti topping.

Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro Dark 58% is a dark chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of pastry and dessert preparations.  Simplicity, practicality and value. Italian-made since 1919. Melt: 45–50°C | Working: 30–32°C | Fluidity: Medium | Fat: 35% Explore our full Italian couverture range

Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro Dark 48% is a dark chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of preparations, from cookies and muffins to general pastry and baking. Simplicity, practicality and value. Italian-made since 1919.  Melt: 45–50°C | Working: 30–32°C | Fluidity: Low-Medium | Fat: 30% Explore our full Italian couverture range

Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro Milk 31% is a milk chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of preparations in pastry, baking and dessert work. Simplicity, practicality and value. Italian-made since 1919.  Melt: 45°C | Working: 28–30°C | Fluidity: Low-Medium | Fat: 29% Explore our full Italian couverture range

Made with 100% cocoa butter and 100% natural vanilla, the Preludio Intro White 26% is a white chocolate built for reliable, consistent results. Stable and easy to work with, it adapts to a wide range of preparations in pastry, baking and dessert work. Simplicity, practicality and value. Italian-made since 1919. Melt: 45°C | Working: 27–29°C | Fluidity: Low-Medium | Fat: 30% Explore our full Italian couverture range