Crunchy dried fruit pastes – Intensity, texture and technicality
The Dried fruit pastes & crunchies category brings together essential technical ingredients for pastry, chocolate and ice-cream professionals, as well as demanding amateurs. It comprises two complementary families: dried fruit pastes (such as pistachio or hazelnut) and crunchy preparations, such as croquantine.
Dried fruit pastes are concentrated preparations obtained from finely ground oleaginous fruits, with no added sugar or artificial flavoring. Pistachio paste, hazelnut paste and almond paste are used to intensely flavor creams, ganaches, ice creams, mousses and cake batter. Their homogeneous texture and aromatic richness enable you to create distinctive recipes, with excellent baking and freezing properties.
Crunchy elements, such as croquantine, bring a play of texture much sought-after in contemporary patisserie. Crêpes dentelle (pure feuillantine) can be used as is, or mixed with praline or chocolate. They make it easy to create entremets, textured inserts or crunchy candy interiors. Their lightness and good resistance to humidity make them versatile ingredients, suited to the constraints of artisanal production.
Designed for professional use, these ingredients allow you to play on texture contrasts, enrich flavors and structure your preparations with mastery.

Give taste and depth to your creations
Discover our selection of dried fruit pastes and technical crisps to enhance your recipes with precision and intensity.