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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.

Coffee biscuit

The biscuit should be soaked in the coffee the day before and then frozen, so as to form a "plate" that will be easier to place in the fillings. ...

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