- Especially for mixing with chocolate, creams, crème crème and butter cream
- Bright and long -lasting colors
- Eye-to-Drop: 30 ml container with dripping and light mixing
- Ideal for decorating cakes, cupcakes, biscuits and more.
- Premium quality for professional baking results
Product information
Food coloring
From liposoluble food dyes, ideal for chocolate, to focused dyes, perfect for coloring the fondant, butter cream and sponge cakes. These dyes do not change the texture of our sponge bases or butter creams.
emulsion
Aromas that offer a rich, irresistible taste and a beautiful color with a single dose. Dosage: 1 teaspoon of baking extract is equivalent to 1 teaspoon of emulsion.
Pistachio paste
Pistachio cream, to fill your cakes or to stretch on fried bread, pancakes or waffles.
Rolled fondant
Fondant in a wide variety of colors. A sugar paste that is the result of a collaboration between the specialists in the confectionery and has a smooth consistency. It was developed especially for the covering or filling of cakes and for making small decorative elements. The fondant is not only slightly elastic but also offers a very uniform and velvety surface
Corn syrup
Adding corn syrup to your baking recipes can improve the texture, aroma and appearance of your creations and help you achieve professional and delicious results.
Edible glitter
Edible glitter powder for cakes, drinks, biscuits and baking creations. Edible glitter powder gives them an impressive glow.
Food dyes
Our focused dyes in gel are ideal for coloring the fondant, butter cream and biscuit dough. These dyes do not change the texture of our sponge bases or butter creams.
Metering powder
Meeriner powder is an indispensable ingredient in the confectionery, ideal for preparing firm sausages, royal icing and long -term decorations. Make the preparation easier, because no fresh whites are needed, and provide stability, volume and easy and airy texture. Perfect to add a professional note to your sweet creations!
Chocolate biscuit recipe (gums)
The best chocolate biscuits with caramel chips for a comfortable baking Sunday
Bake the best biscuits with the best ingredients from Azucren
- 185 g butter
- 220 g sugar panel
- 1 egg + 1 egg yolk
- 240 g flour
- 1 teaspoon of baking soda
- 1 teaspoon vanilla paste
- 1 teaspoon of sel fleur
- 100 g pieces of dark chocolate
- 300 g pieces of caramel or milk chocolate
Method of preparation: Prepare the oven on the right fire:
- Preheat the oven to 170 ° C.
- Beat the butter with the sugar until it becomes creamy and well combined.
- Add the egg and egg yolk, stirring constantly.
- Once the mixture is homogeneous, add flour, baking soda, salt and vanilla paste.
- Mix everything well until a uniform dough is formed.
- Incorporate the caramel pieces or chocolate chips (or both).
- Put the dough in the refrigerator for 30 minutes.
- Then it is modeled in small balls of about 50 g.
- Bake in the oven for approx. 8 minutes.
Does it need the training recipe?
- Advice:
- Mix pieces of dark chocolate and milk for a balanced aroma.
- After the chocolate pieces and drops have been added, they are carefully incorporated.
- The biscuits are ready when the edges are slightly crisp, and the center is still soft.
- It is best to allow them to cool to room temperature for 12 hours to intensify the aroma.
- Replace butter with walnut butter (Beurre Noisette) for a magical aroma.