Yule log season is in full swing, and your laboratory is full of crunchy fillings and chocolate fillings. Anticipate the post-holiday season now! Unipatis, a French manufacturer of pastry ingredients for over 40 years, gives you its best ideas for turning your stocks into sales opportunities from January onwards.
Avoid waste and generate sales
Forages that keep for months
Unipatis Croc Coprah and classic chocolate fillings can be kept for several months in optimal conditions (15-18°C, airtight container). Formulated with natural copra, without palm oil or hydrogenated fats, they maintain their crunchy texture and taste qualities over time.
The result: zero waste and worry-free planning of your post-holiday production.
January-February: Turn the Slump into Sales
January and February often see a 30 to 40% drop in sales. This is the time to capitalize on your fillings to create a renewed range: petits fours, individual pastries, entremets.
Marketing tip: launch a “winter collection” or “January limited series” on your social networks. You’ll generate traffic and reinforce your image as an anti-waste artisan.
Small ovens: Maximum profitability
Why invest in small ovens?
10-20g size, fast production, high margins: petits fours are your allies. With 1 kg of chocolate puffed rice filling, you can produce 80 to 120 pieces, depending on format.
4 Express Ideas
Mini-Éclairs (5-6 cm) Fast filling with Caramel, Spéculoos, Vanilla or Praliné Croc Filling. Ready to poach: 100 mini éclairs filled in 20 minutes. Perfect for catering trays, cocktails and individual sales.
Bouchées Chocolat Croustillantes Chocolate shells + crispy filling + decoration (gold, silver). Encapsulated puffed rice Crispie provides the textural signature that builds loyalty.
Mini-Tartelettes (3-4 cm) Pastry base + filling rosette + simple decoration. Advantage: perfect freezing thanks to exceptional freeze-thaw resistance.
Verrines Shot (4-5 cl) Layered presentation: cookie crumbs + filling + light cream + whipped cream. Visually appealing, quick to prepare, premium presentation.
Daily pastries: Éclairs, Choux, Tartelettes
Four Flavors, Infinite Possibilities
Fourrage Croc (Caramel, Spéculoos, Vanille, Praliné) transform your classics into signature creations:
- Signature éclairs: intense caramel notes or regressive spices
- Religieuses: crunchy praline creaminess
- Paris-Brest revisited: melt-in-the-mouth texture of copra + crispy puffed rice
- Individual tartlets: sweet pastry base + filling + mirror icing
Time-saving: ready to poach immediately, perfect consistency.
Frozen Entremets: Smooth your Production
L’Atout Surgélation
Perfect deep-freeze-thaw stability with no phase shift: prepare your entremets in series, deep-freeze them and defrost them on demand. You can smooth out your production during slow weeks while maintaining a varied showcase.
2 Profitable Recipes
Royal Croustillant Chocolate cookie + puffed rice chocolate filling + chocolate mousse + icing. 6-8 portions, a classic sharing dessert revisited.
Individual domes (8-10 cm) Silicone mould + core of crispy filling. With 1 kg of filling: 15-20 individual desserts can be prepared in advance. Optimal management of working time.
Year-round applications
Your forages aren’t just for logs! Use them for :
- Daily puffs and eclairs
- Birthday Entremets
- Permanent tarts on display
- Petits fours for events and catering
- Verrines for buffets
Professional 1 kg and 4 kg formats adapt to your production rhythm.
The Unipatis Commitment
Made in Normandy using 4 generations of know-how. Copra, a sustainable and ecological resource, reduces your carbon footprint. The coconut palm consumes little water and makes the most of every part of the fruit.
Summary
Your post-holiday fodder = business opportunity. Petits fours, éclairs, entremets: turn your stocks into sales, avoid wastage, build customer loyalty. Long-term preservation, perfect freezing, ready-to-poach: save time and money.
