What to cook with: glucose

An easy and professional grade Nougatine to finish your desserts with a nice and customized visual

The Pink Praline Tart ! Learn how to make this French gourmet tart, a recipe by the great chef Bocuse

M.O.F Luc Debove’s Pistachio Mirror Glaze

Bachour’s Whipped Ganache (White or Color)

Pierre Hermé’s Pistachio Ice Cream

Opalines are transparent sugar tuiles that are used in cake decorations, but also for plated desserts and sugar showpieces