All products

Unipâtis - Ganache Pâtissière 35%

35 % chocolate ganache for pastry

smooth ganache, no hydrogenated fats. Ivory ganache for pastry: mirror ganache, no hydrogenated fats.

Unipâtis - Sauce au chocolat cacao 35%

35 % cocoa chocolate sauce

Chocolate dessert sauce with a smooth texture. Hot process

Unipâtis - Frangipane amande

Almond frangipane

Almond 15%.

Unipâtis - Glaçage Caramel à chaud

Amber caramel glaze

A delightful copper-colored and translucent caramel glaze. Artisanal recipe.

Unipâtis - Gelée bavaroise

Bavarian gel

Very firm and foamy consistency.

Unipâtis - Glaçage au pistolet Noir

Black chocolate velvet finish

Dark brown colour

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.

Unipâtis - Glaçage du chocolatier

Chocolate maker's glaze

Couverture chocolate icing. Dark chocolate 35 %.

Classic glaze

Dilution 10 % to 20 %. Available in various colours: neutral, strawberry red, apricot blond.

Cocoa cream

Non-sweetened paste with intense cocoa taste.

Unipâtis - Pastillage

Cold process sugar coating

Malleable modelling paste with pleasant vanilla flavour.

Unipâtis - Croustillant Caramel

Crunchy Caramel filling

With Isigny caramel chips

Unipâtis - Croustillant Coco Meringue

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.

Unipâtis - Croustillant Noir aux éclats de fèves

Crunchy Dark chocolate filling

A powerful cocoa taste, enhanced by the crispy cocoa bean chips.

Unipâtis - Croustillant Noir Praliné Noisette

Crunchy Dark Praline Hazelnut Filling

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

Unjpâtis - Croustillant chocolat au Praliné pétillant

Crunchy Fizzy Milk chocolate Praline

Explodes in the mouth, producing a festive sparkling effect.

unipâtis - Croustillant Framboise pétillant

Crunchy Fizzy Raspberry filling

Explodes in the mouth, producing a festive sparkling effect.

Unipâtis - Croustillant Citron Yuzu

Crunchy Lemon Yuzu filling

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

Unipâtis - Croustillant chocolat au lait praliné

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.

unipâtis - Croustillant Fruit de la passion

Crunchy Passion fruit filling

Exotic, light and fruity flavour.

Unipâtis - Croustillant Cacahuète

Crunchy Peanut filling

With peanut butter and peanut chips.

Crunchy Pistachio filling

The crispiness is enhanced by the roasted pistachio nuts

Unipâtis - Croustillant Framboise

Crunchy Raspberry filling

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

Crunchy Sesame Filling

With roasted sesame seeds

Unipâtis - Croustillant Spéculoos

Crunchy Speculoos filling

The crumbled speculoos give an authentic flavour.

Crunchy Strawberry filling

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

Unipâtis - Croustillant Chocolat blanc

Crunchy White Chocolate filling

A gourmet and mild crisp.

Unipâtis - Glaçage Mat Opéra

Dark mat opera icing

Mat black fondant icing, RSPO certified.

Unipâtis - Glaçage Éclat Noir

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

Hot process mix for flans and custard creams

Unipâtis - Glaçages fruits

Fruit glazes

Wide range of pure fruit icings, full of flavours.

Fruit mousse entremets

High fruit content, use cold.

Unipâtis - Ganache confiseur

Ganache for chocolate confectionery & pastry

Available in several flavours: banana chocolate, hazelnut chocolate, raspberry chocolate, orange chocolate, coffee chocolate and Marc de Champagne ivory.

Gourmet mousse entremets

Rich, delicious flavours. Use cold.

Himalaya glaze

Available in various colours : neutral, strawberry red, apricot blond and caramel.

Instant custard cream

Cold process. Quick and easy to use.

Intense glaze

Dilution 40 % to 60 %. Available in various colours: neutral, strawberry red, apricot blond.

Unipâtis - Glaçage Chocolat Ivoire à chaud

Ivory glaze

Couverture chocolate icing. Smooth with a hint of vanilla.

Unipâtis - Macarons lisses


Preparation for smooth shells of macaroons.

Milk caramel sauce

Smooth caramel delicately softened with milk.

unipâtis - Glaçage Chocolat Lait à chaud

Milk chocolate glaze

Couverture chocolate icing. Smooth and milky.

Unipâtis - Glaçage neutre Pierre Hermé

Neutral glaze – Pierre Hermé recipe

Pierre Hermé recipe, completely translucent, slightly sweet taste.

Unipâtis - Glaçage Neutre Opaline à chaud

Opaline neutral icing – Felder recipe

Christophe Felder recipe, translucent and glossy.

Unipâtis - Préparation crêpes

Pancake mix

No need to stand, can be used immediately.

Unipâtis - Croustillant pécan

Pecan nuts crunchy filling

The irresistible combination of chocolate and caramelized pecan nuts

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

Unipâtis - Glaçage Nacré Pistache

Pistachio glaze

Smooth, pistachio green icing.

unipâtis - Fourrage Framboise-pépins

Raspberry filling with seeds

Pure raspberry, the seeds gel the filling naturally.

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 - Royale frangipane

Royal frangipane

37 % almond

Ruby Raspberry glaze

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

Unipâtis - Glaçage Nacré rose bonbon

Sweet pink chocolate glaze

Bright pink, natural colorant.

Traditional caramel sauce

Traditional caramel sauce, artisanal recipe

White glossy glaze

White glaze with intense brilliance.

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.

Unipâtis - Praliné Amande & Noisettes

Almond & hazelnut praline

50 % roasted almonds and hazelnuts.

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 - Cafessimo

Cafessimo latino

Intense roasted Robusta and Arabica flavour.

Unipâtis - Éclats de caramel

Caramel chips

Isigny caramel with salted butter and Guérande salt.

Unipâtis - Glaçage Nacré caramel

Caramel chocolate glaze

Gourmet shade of dark caramel.

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 - Grué de cacao

Cocoa nibs

Roasted and crushed cocoa beans.

Unipâtis - Glaçage Nacré café

Coffee glaze

Coffee colour with shades of amber.

unipâtis - Préparation fondant couleur

Colored icing mix

Powder preparation to glaze éclair, choux pastry and millefeuille. Colors : white, red, blue, coffee, pink, purple, yellow, green.

Coloured Opera icing

Mat fondant icing, available in white, red, pink, orange and pistachio green.

Unipâtis - Velours coloré

Coloured velvet

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

Unipâtis - 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.

Unipâtis - Praliné noisettes

Hazelnut praline

50 % roasted hazelnuts.

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


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.

Unipâtis - Glaçage au pistolet Blanc ivoire

Ivory chocolate 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.

Unipâtis - Sucre perlé

Pearl sugar

To decorate your chouquettes, withstands humidity.


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.

Pink praline chips

Crushed praline. Contains 40 % almonds.

Unipâtis - Pâte pistache

Pistachio paste

100 % pistachios.

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 chocolate velvet finish

Passion red colour

unipâtis - Glace royale

Royal icing

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

Shea Opera icing

With Shea butter, no palm oil.

Unipâtis - Sucre neige

Snow sugar

Mild and mellow, withstands humidity and freezing.

Unipâtis - Préparation sorbets

Sorbet mix

Flavours: Strawberry / Coconut / Passion


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.