Elle & Vire Excellence Whipping Cream (35.1% fat) ensures consistent, stable results throughout the year. Made in Normandy, this cream is for use both in cooking and pastry making. Quick to thicken with great hold (no collapsing or seeping), the Excellence whipping Cream (35.1% fat) has an excel..
EXCELLENCE COOKING CREAM 35,1 % FATElle & Vire Professional Excellence Cooking Cream (35.1% FAT) ensures flavoursome, creamy sauces. Its low reduction rate and quick cooking times make this cream an indispensable addition to your kitchen.A cream with a low reduction rate and fast cooking time, w..
SUBLIME, CREAM WITH MASCARPONE 36.5%An innovative blend, made with 30% of mascarpone and 70% of Excellence Whipping Cream.Advantages :Liquid, easy to work and ready-to-whipRemarkable reliability, offers rich and creamy texture for ultimately indulgent chantilly creams Perfect to create precise decor..
PERFORMANCE UNIVERSAL CREAM 35.1% FATUniversal Performance Cream 35.1% fat is a versatile cream for both pastry and cooking applications. Its 2L format (economical and handy) combines with its technical performance make it an ideal cream suitable for large-volume users. • Firm hold for de..
ELLE & VIRE GOURMET BUTTER 82% FAT (UNSALTED BUTTER)The Gourmet Butter (82% fat) combines flavour and quality. Boasting wonderful nuance of flavour, this butter can be consumed as it is, or used in cooking. Perfect for cooking and preparing sauces, this butter is equally ideal for us..
ELLE & VIRE GOURMET BUTTER 80% FAT SALTEDTraditionally manufactured, from carefully selected and churned creamsNatural texture. Intense and aromatic flavourIdeal eaten raw, or in sauces, jus lié, meat cooking, flavoured butters• Shelf life : 12 months, - 18 ° c before distribu..
Milk of French origin, lactic ferments and salt: Elle & Vire Professional Grated French Emmental (28% fat) remains true to Normandy dairy tradition. Allowed to mature at length, it reveals a mild, fruity flavour. This Emmental melts evenly without sweating: it can be used as a pizza topping or t..