All products

35 % chocolate ganache

smooth ganache, without hydrogenated fats.

Unipâtis - Frangipane amande

Almond frangipane

Almond 15%.

Unipâtis - Gelée bavaroise

Bavarian gel

Very firm and foamy consistency.

Black glossy glaze

Black glaze with intense brilliance.

Black velvet finish

Dark brown colour

Blond Himalaya Glaze - Ready to use

The remarkable brilliance of the blond Himalaya glaze elegantly enhances the finish of all desserts.

Unipâtis - Pâte à sucre bleue

Blue sugar paste

Modeling paste with a soft texture to cover and decorate ceremony cakes. Its azure color is soft and delicate.

Cafessimo latino

Intense roasted Robusta and Arabica flavour.

Caramel glaze

Caramel glaze to make your desserts even more delicious

Caramel pearly glaze

Gourmet shade of dark caramel.

caramel velvet finish

a pretty caramel colour for the most gourmands

Caramelized hazelnut praline 50% pecan nut

Hazelnut praline with a delicious pecan taste

Caramelized hazelnut praline 50% pistachio

A smooth praline with a good pistachio flavour

Caramelized hazelnut praline 50% raspberry

A praline that is both creamy and gourmet with a touch of natural raspberry

Caramelized hazelnut praline 50% sesame

Caramelized hazelnut praline with sesame made in France entirely natural

Caramelized hazelnut praline 50% Timut pepper

Play the sweet/salty card in your dishes with Timut Pepper Praline

Caramelized hazelnut praline 50% with coffee

A little delicacy with the combination of hazelnuts and coffee.

Caramelized hazelnut praline 60%.

A traditional recipe with a smooth and creamy texture

Chocolate maker's glaze

Couverture chocolate icing. Dark chocolate 35 %.

Classic blond glaze -Dilution 10 % to 20 %.

Neutral concentrated coating

Classic neutral glaze -Dilution 10 % to 20 %.

Neutral concentrated coating

Classic red glaze -Dilution 10 % to 20 %.

Neutral concentrated coating

Coco Pacific Blue Pearl Glaze

Travel to the Tropics with this glossy blue coconut glaze

Cocoa cream

Non-sweetened paste with intense cocoa taste.

coconut pearly glaze

Creamy and delicious coconut glaze

Coffee glaze

Coffee colour with shades of amber.

Coffee velvet finish

A velvet that will bring a pretty coffee finish of extreme finesse to your desserts.

Unipâtis - Pastillage

Cold process sugar coating

Malleable modelling paste with pleasant vanilla flavour.

Crunchy Caramel filling

With Isigny caramel chips

Crunchy cashew filling

Un fruit croquant et une douceur et un goût savoureux en boucheCrunchy fruit and a sweetness and delicious taste in the mouth

Crunchy Coconut Meringue filling

A refreshing and exotic filling made with coconut and meringue chips

Crunchy Coffee chocolate filling

Intense coffee flavour, crispiness enhanced by cocoa bean chips.

Crunchy Dark Praline Hazelnut Filling

The rich flavor of dark chocolate softened by the sweetness of the praline

Crunchy Fizzy Milk chocolate Praline

Explodes in the mouth, producing a festive sparkling effect.

Crunchy Fizzy Raspberry filling

Explodes in the mouth, producing a festive sparkling effect.

Crunchy Lemon Yuzu filling

The refreshing bitterness of the citrus fruits is balanced by the softness of the meringue chips.

Crunchy Milk Chocolate Praline filling

The essential praline, with a pronounced taste.

Crunchy Nougat filling

With Montélimar nougat chips.

Crunchy Orange Chocolate Filling

The spicy and bitter notes of orange, balanced by the sweetness of chocolate.

Crunchy Passion fruit filling

Exotic, light and fruity flavour.

Crunchy Pecan nuts filling

The irresistible combination of chocolate and caramelized pecan nuts

Crunchy pink praline filling

Crunchy Pistachio filling

The crispiness is enhanced by the roasted pistachio nuts

Crunchy Raspberry filling

100 % fruit flavour and colour, no colorants or aromas.

Crunchy Sesame Filling

With roasted sesame seeds

Crunchy Speculoos filling

The crumbled speculoos give an authentic flavour.

Crunchy Strawberry filling

100 % fruit flavour and colour, no colorants or aromas.

Crunchy White Chocolate filling

A gourmet and mild crisp.

Dark mat opera icing - RSPO

Mat black fondant icing, RSPO certified.

Dark mat opera icing - UTZ

Mat black fondant icing, UTZ certified.

Deep dark chocolate glaze

Unipatis’ lustrous strongest chocolate glaze. Extremely dark and glossy, with a fluid texture and a pronounced cocoa taste.

Unipâtis - Gelée dessert

Dessert gel

Gelling mix for mousse cake.

Dessert Gel - Vegetal Base

Gelling preparation made with gelling agents of purely vegetable origin.

Unipâtis - Poudre à Flan et Crème Pâtissière

Flan and custard cream

oven-stable pastry cream

Fruit glazes

Wide range of pure fruit icings, full of flavours.

Fruit mousse entremets

High fruit content, use cold.

Ganache marc of Champagne

Ganache for chocolate confectionery & pastry

Gourmet mousse entremets

Rich, delicious flavours. Use cold.

Green Velvet Finish

Intense green colour

Hazelnut praline 50%

A smooth praline with 100% Italian hazelnuts

Hazelnut praline 50% white truffe

Flavour your dishes and dressings with a white truffle praline

hazelnut praline with grains

A praline with caramelized hazelnuts semi crushed to keep their crunchiness.

Himalaya neutral glaze - ready to use

The remarkable brilliance of the neutral Himalaya glaze elegantly enhances the finish of all desserts.

Instant custard cream

Cold process. Quick and easy to use.

Intense blond glaze - Dilution 40 %

Blond concentrated coating

Intense neutral glaze - Dilution 40 %

Neutral concentrated coating

Intense red glaze - Dilution 40 %

Red concentrated coating

Ivory ganache

Smooth ganache with natural vanilla flavour

Ivory glaze

Couverture chocolate icing. Smooth with a hint of vanilla.

Ivory Opera icing

Mat fondant ivory icing

Unipâtis - Macarons lisses

Macarons

Preparation for smooth shells of macaroons.

Matcha opera icing

Matt icing in the colour of matcha green tea

Milk caramel sauce

Smooth caramel delicately softened with milk.

Milk chocolate glaze

Couverture chocolate icing. Smooth and milky.

Neutral glaze – Pierre Hermé recipe

Pierre Hermé recipe, completely translucent, slightly sweet taste.

Opaline neutral icing

Translucent and glossy.

Opera raspberry pink icing

Matt frosting coloured raspberry pink

Unipâtis - Préparation crêpes

Pancake mix

No need to stand, can be used immediately.

Pink Praline Frangipane

With pink praline powder and chips

Unipâtis - Pâte à sucre rose

Pink sugar paste

Modeling paste with a soft texture to cover and decorate ceremony cakes. Its light pink color is elegant and refined.

Pistachio Frangipane

With pistachio powder

Pistachio paste

100 % pistachios.

Pistachio pearly glaze

Smooth, pistachio green icing.

Raspberry filling with seeds and natural violet flavour

Pure raspberry, powerful fruit taste with a hint of violet

Raspberry pink velvet finish

Raspberry pink colour

Red Himalaya Glaze - Ready to use

The remarkable brilliance of the red Himalaya glaze elegantly enhances the finish of all desserts.

Unipâtis - Pâte à sucre rouge

Red sugar paste

Modeling paste with a soft texture to cover and decorate ceremony cakes. Its red-passion color is vibrant.

Unipâtis - Sauce au chocolat cacao 35%

Rondeur Noire® - 35 % cocoa chocolate sauce

Chocolate dessert sauce with a smooth texture. Hot process

Rondeur Noire® - The duos

Brilliant, topping with a creamy texture

Unipâtis - Royale frangipane

Royal frangipane

37 % almond

Ruby Raspberry glaze

Rich in raspberry, this glaze has a deep and brilliant color.

Shea Opera icing

With Shea butter, no palm oil.

Sweet pink chocolate glaze

Bright pink, natural colorant.

Traditional caramel sauce

Traditional caramel sauce, artisanal recipe

Unipâtis - Pâte à sucre blanche

White sugar paste

Pâte à la texture souple pour recouvrir et décorer les gâteaux festifs. Sa teinte blanche est pure et lumineuse.

Baking powder

Powdered yeast.

Unipâtis - Préparation crêpes de sarrasin

Buckwheat pancake mix

100 % buckwheat. No need to stand, can be used immediately.

Unipâtis - Cacao en poudre 20/22

Cacao en poudre 20/22

To be used in coating, dusting or flavoring.

Unipâtis - Éclats de caramel

Caramel chips

Isigny caramel with salted butter and Guérande salt.

Unipâtis - Fondant au chocolat

Chocolate fondant

58 % couverture chocolate-based

Unipâtis - Biscuit Génoise chocolat

Chocolate sponge cake

Variant of the sponge cake, with genuine chocolate taste.

Unipâtis - Pâte à choux

Choux pastry

To bake éclairs, chouquettes and cream puffs.

Cocoa butter pellets

Pure cocoa butter pellets.

Unipâtis - Velours coloré

cocoa colouring agent

Based of cocoa butter. Perfect to decorate the surface of moulded chocolates. Colours: white, blue, orange, pink, red, yellow, chocolate, pistachio green.

Unipâtis - Grué de cacao

Cocoa nibs

Roasted and crushed cocoa beans.

Unipâtis - Cupcake

Cupcake

Mix for moist and golden cupcakes.

Unipâtis - Crème pâtissière

Custard cream

Cream and flan powder suitable for cooking. Stable in the oven and to freezing.

Unipâtis - Colle alimentaire

Edible glue

Edible glue based on natural gums.

Unipâtis - Financier

Financier cake

Pure almond-based.

Unipâtis - Meringue française

French meringue

Mix for French or dry meringue.

Glucose syrup

Glucose sous fGlucose in syrup form.orme de sirop.

Ice cream & sorbet anticrystalliser

Avoids crystallisation and delays melting.

Unipâtis - Préparation glaces

Ice cream mix

Flavours: Vanilla / Chocolate / Strawberry / Caramel

Ice cream texturiser

Improves the texture of the ice creams, makes them smoother with greater overrun.

Inverted sugar

Stabiliser. Makes the mixes smoother and prevents them from drying.

Unipâtis - Isomalt

Isomalt

Sweetener ideal for sugar art, blown, pulled and cast. Also limits the humidity absorption by the confectionery.

Unipâtis - Meringue italienne

Italian meringue

Mix for Italian meringue, apply with piping bag.

Ivory velvet finish

A refined snowy white

Unipâtis - Pailleté de crêpe dentelle

Lace crepe chips

Crack breaks.

Unipâtis - Préparation dentelle

Lace mix

Powder mix to produce delicate laces.

Modelling chocolate

Chocolate-based highly flexible modelling paste. Available in dark and ivory chocolate.

Unipâtis - Biscuit Joconde

Mona Lisa cake

Moist and tender biscuit.

Pectin

Gelling agent powder. Several pectins available: pectin for fruit paste, jam or toppin

Unipâtis - Sucre barbe à papa rose

Pink candy floss sugar

Coloured sugar for candy floss. Can be used to colour cakes.

Powdered citric acid

To be added to the mixes. Odourless and colourless.

Powdered gelatin

Food-quality gelatin. Halal beef.

Powdered glucose

Dehydrated glucose.

Powered egg whites

Pasteurized powered egg whites

Unipâtis - Sucre tiré

Pulled sugar

Mix for sugar art, ribbons.

Red velvet finish

Passion red colour

unipâtis - Glace royale

Royal icing

Edible mix to cover cake supports and bases of pièces montées.

Unipâtis - Préparation sorbets

Sorbet mix

Flavours: Strawberry / Coconut / Passion

Sorbitol

Soluble stabiliser. Retains moisture.

Unipâtis - Brisures de speculoos

Speculoos crumble

Real crushed speculoos.

Unipâtis - Biscuit Génoise classique

Traditional sponge cake

Authentic taste and texture, easy to use.

Unipâtis - Pâte à écrire cacao

Writing paste

Use with a cornet to customise your cakes. Supple texture, chocolate flavour. 20/22 cocoa powder: use as coating, flavouring or sprinkled on.