Christophe Felder’s selections
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.
Read more about
To offer you the best of its recipes, Unipâtis has partnered with the Pastry Chef Christophe FELDER. His shares his know-how for you to capture the essence of the recipes : discover his selection.