Extra dark glaze and pastry filling in one, Creme dell'Artigiano is your ready to use base for filling and glazing Italian-style pastries. With its lovely dark colour, intense chocolate taste and soft, creamy texture, this crema is great for filling choux pastries, sablé-based pastries, tartlets and so much more. It's also perfect for glazing cakes and pastries with a satin, dark coating that remains soft and has a pleasant mouthfeel.

Creme dell'Artigiano offers great convenience, just soften or heat up to 30°C to achieve a perfect texture for piping or 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)

Double Chocolate Foret-Noire (from Callebaut)