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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.


The mix for the rochées must remain soft so it can be divided up into little heaps easily, so the container with the mix must be kept warm. The best way to do this is to wrap the container in a dishtowel soaked in boiling water, replacing it when it cools down. Another way is to place the...

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