En
English
Italian
RECIPES
Recipes
Chocolate
Pastry
Bakery
Gelato
The recipe books
Discover all the recipes
Featured recipes
PASTIERA FLAN
PECAN AND CARAMEL EASTER EGG
GÂTEAUX DE VOYAGE CARAMEL
CARAMEL CUBE CROISSANT
Featured products
SINFONIA VEGAN M*LK DF
SINFONIA PISTACCHIO
CARAMEL CUBES
GRAN RUSTICO
CHOCOLATE
Chocolate
CHOCOLATES
COMPOUNDS
Decorations
ALL THE PRODUCTS
Featured products
SINFONIA PISTACCHIO
SINFONIA CARAMEL ORO
SINFONIA NOCCIOLATO BIANCO
RENO CONCERTO LACTEE CARAMEL
Trending recipes
CARAMEL CHOCOLATE AND ZAFRON CHCOLATE BARS
WHITE CHOCOLATE AND APRICOT BARS
MANDARIN AND COCONUT BONBON
ORANGE AND MILK CHOCOLATE BONBON
Discover all the recipes
PASTRY
Pastry
COADJUVANTS, SUGARS AND OTHER INGREDIENTS
CREAMS AND PASTES
HYDRATE FRUIT AND MISC FILLINGS
JELLIES AND ICINGS
ALL THE PRODUCTS
Featured products
CARAMEL CUBES
CHOCOCREAM PISTACCHIO
CARAMELIZED MACADAMIA PIECES
NOCCIOLATA PREMIUM
Trending recipes
MY LADY
DEAR DAD
PISTACHIO AND CAMOMILE DREAM
Discover all the recipes
BAKERY
Bakery
BREAD DECORATIONS
BREAD IMPROVEMENT AGENTS
BAKERY MIXES
SOURDOUGHS - NATURAL YEAST
ALL THE PRODUCTS
Featured products
PANRUSTICO
YORK SOFT
GRAN RUSTICO
GRANSEGALE
Trending recipes
RUSTIC BREAD (PANRUSTICO)
RUSTIC BREAD (GRAN RUSTICO 30%)
MEDITERRANEAN ROMAN FOCACCIA
MEDITERRANEAN SOMBRERO
Discover all the recipes
GELATO
Gelato
BASES
FLAVOURINGS
SWIRLS
GELATO SUPPLEMENTS
ALL THE PRODUCTS
Featured products
JOYPASTE PISTACCHIO GRAN RISERVA
JOYCREAM SPECULOOS
JOYCREAM CHOCOBISCOTTO GLUTEN FREE
JOYCREAM DONATELLO
Trending recipes
ECUADOR DARK CHOCOLATE GELATO
GLUTEN FREE BISCUIT ICE CREAM
PASSION FRUIT SORBET
PINA COLADA SORBET
Discover all the recipes
ACADEMY
ACADEMY
What do we do
Courses Calendar
Corporate Chefs
My courses
Featured courses
Mignon: evoluzione e tendenze
Preparazione soggetti di cioccolato a tema Halloween e Natale
Pralineria il bilanciamento perfetto
Le mie torte moderne di Natale
Course category
Bakery
Chocolate
Gelato
Pastry
Discover all courses
Login
Don't have an account?
Register
Login
Email
Password
Login
Wishlist
My Irca
catalogues
Chocolate
Pastry
Bakery
Gelato
Decorations
Chocolate
Find out more about chocolate
Chocolates
Compounds
Decorations
Pastry
Find out more about pastry
Coadjuvants, sugars and other ingredients
Creams and pastes
Hydrate fruit and misc fillings
Jellies and icings
Powdered cream mixes
Powdered pastry mixes
Sugar and chocolate pastes
Almond and hazelnut based products
Pastry decorations
Fats, margarines, oils
Confections & coated sweets
Baked & dough sweet products
Bakery
Find out more about bakery
Bread decorations
Bread improvement agents
Bakery mixes
Sourdoughs - natural yeast
Gelato
Find out more about gelato
Bases
Flavourings
Swirls
Gelato supplements
Gelato toppings
The recipe books
catalogues
header-menu.discover_more_catalogues
Chocolate
Pastry
Bakery
Gelato
Decorations
academy
Find out more about Academy
What do we do
Courses Calendar
Corporate Chefs
irca group
Values
About us
Work with us
certifications
History
News and Contacts
News & Articles
Contacts
Newsletter
HOME
Irca | products and ingredients for bakers and pastry chefs
Recipes
Profiterole cream
Recipes
Profiterole cream
Add products to favorites
Add recipe to favorites
Add to cookbook
Download recipe
Share recipe
Step 1
Ingredients
COVERCREAM CIOCCOLATO
g 1.000
liquid cream
g 2.000
Preparation
Melt the COVERCREAM at about 35°C and add it to the cream which has been lightly whipped. Use this mixture to cover eclairs which have already been filled.
Related
Related recipes
Related products
Recipes
PASTRY
COCOA SPONGE CAKE (PARADISO)
Recipes
PASTRY
PROFITEROLE CREAM
Recipes
PASTRY
CHOCOLATE BAVAROIS MADE WITH CRÈME ANGLAISE (BASIC RECIPE)
Recipes
PASTRY
Discover all the recipes
Pastry
ANHYDROUS COATING CREAMS
COVERDECOR WHITE CHOCOLATE
Pastry
ANHYDROUS COATING CREAMS
CHOCOSMART CIOCCOLATO LATTE
Pastry
ANHYDROUS FLAVORING CREAMS
PASTA GIANDUIA
Pastry
ANHYDROUS COATING CREAMS
CHOCOSMART CARAMEL CRUMBLE
Discover all the products
Subscribe to our newsletter if you want to receive news about our products, recipes and courses.
