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The ICAM Products for pastry
The ICAM recipes

Tips from the pastry chef

To add a unique, unforgettable touch to your creations, here's a brief collection of "tricks of the trade" and technical tips, straight from our pastry chef.

Filled Pavesini biscuits

Half the biscuit should be dipped into milk chocolate melted at 30°C, to bring out the full flavour and crunchy texture. ...

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