A problem with your pastry? Show it to us.
No technical vocabulary needed. Choose what matches your case, send a photo on WhatsApp — an application technician replies, in English, French or Darija.
What's wrong with your pastry?
Choose what matches your case — or send us a photo directly.
Most likely : Usually the weak point of homemade fillings: without a texturing system, moisture migrates into the dough.
What we look at : We test a ready-to-use filling whose texturing system limits this moisture migration.
Send a photo on WhatsAppMost likely : A homemade recipe often needs recooking and a delicate temperature setting, hard to reproduce identically.
What we look at : We test a ready-to-use glaze with stable shine, no recooking or delicate adjustment.
Send a photo on WhatsAppMost likely : Heat hold depends directly on the formulation — a homemade base isn't always tested under these conditions.
What we look at : We test the high-stability references under your real conditions (display, buffet, summer heat).
Send a photo on WhatsAppMost likely : A base not tested on the freeze-thaw cycle often loses its texture when thawed.
What we look at : Our creams and fillings are tested on the freeze-thaw cycle; we validate on your own product.
Send a photo on WhatsAppMost likely : The hot-cooked version is more sensitive to overcooking, which makes the whip volume vary batch to batch.
What we look at : The cold version gives a constant whip and quick set, with no overcooking risk; we test both on your process.
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The most common pastry problems
This is the classic weak point of a homemade filling: without a texturing system, moisture migrates into the dough. A ready-to-use filling (Excellence range) limits this migration. We test on your own laminated dough.