Christophe Felder’s selection
To guarantee you the best of its recipes, Unipâtis has teamed up with Chef Pastry Chef
Christophe FELDER, who shares his know-how to sublimate the recipes.
Master pastry chef at the Grand Hotel LE CRILLON in Paris for more than 10 years, Christophe Felder is today a chocolate pastry craftsman for OPpé pastry. Consultant in France and Japan, he is also the author of more than 30 successful works for pastry enthusiasts, professionals and amateurs.
To pass on his know-how and his passion for gourmandise, Christophe Felder opened a school in Strasbourg where he teaches classes accessible to the general public.
The Felder selection combines for you the taste and the demand of the master pastry chefs and
the food security of the professional world.
Amber caramel glaze
A delightful copper-colored and translucent caramel glaze. Artisanal recipe.
Blue sugar paste
Modeling paste with a soft texture to cover and decorate ceremony cakes. Its azure color is soft and delicate.
Chocolate maker's glaze
Couverture chocolate icing. Dark chocolate 35 %.
Deep dark chocolate glaze
Unipatis’ lustrous strongest chocolate glaze. Extremely dark and glossy, with a fluid texture and a pronounced cocoa taste.
Couverture chocolate icing. Smooth with a hint of vanilla.
Opaline neutral icing – Felder recipe
Christophe Felder recipe, translucent and glossy.
Pink sugar paste
Modeling paste with a soft texture to cover and decorate ceremony cakes. Its light pink color is elegant and refined.
Red sugar paste
Modeling paste with a soft texture to cover and decorate ceremony cakes. Its red-passion color is vibrant.
Ruby Raspberry glaze
Rich in raspberry, this glaze has a deep and brilliant color.
White sugar paste
Pâte à la texture souple pour recouvrir et décorer les gâteaux festifs. Sa teinte blanche est pure et lumineuse.
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