Cream, Creams & Creamy Sauces: The Indulgent Guide for Dessert Pros
Cream isn’t just a topping—it’s a texture, a flavour profile, and a feeling. In this guide, we’ll explore how creams and creamy sauces elevate gelato, pastries, waffles, and drinks, with practical ideas you can deploy today. If you’re ready to stock up, browse our Creams Collection.
What we mean by “cream” at Pedro Davi
Our range includes chef-loved, ready-to-use cream sauces designed for speed and consistency in professional kitchens: Hazelnut Cream (Bueno), Pistachio Cream, Bianco (White Chocolate) Cream, and Peanut Cream. Each delivers a reliable creamy texture that holds up in service and shines across desserts.
7 delicious ways to use cream
- Cream ripple for gelato: Marble Bianco Cream through trays for a glossy finish.
- Filled pastries: Pipe Hazelnut Cream into éclairs, cruffins, or bomboloni.
- Waffle & pancake drizzle: Warm Peanut Cream for that sweet-salty lift.
- Cheesecake swirls: Fold ribbons of Pistachio Cream into the batter.
- Creamy coffees & shakes: Blend a spoon of Hazelnut Cream into mochas or frappés.
- Decor & plating: Use White Chocolate Cream as a plating brush for visual pop.
- Retail add-on: Cross-sell pails from the Creams collection for wholesale clients.
How to choose the right cream
- Flavour fit: Nut-forward for pastries (Hazelnut, Pistachio); sweet dairy notes for gelato (Bianco); sweet-salty for shakes and donuts (Peanut).
- Application: Drizzle vs. filling vs. baking—choose viscosity accordingly.
- Service speed: Pre-blended creams minimise prep and ensure consistency.
Looking for ideas you can implement today? Browse all Pedro Davi Creams, or see more tips on our blog. For wholesale enquiries, contact us.
Quick FAQs about creams & creamy sauces
Q: Are Pedro Davi creams bake-stable?
A: They’re designed for versatility—from cold applications (gelato, drizzle) to light-heat uses (pastry filling, finishing).
Q: Can I use cream straight from the pail?
A: Yes. Warm gently for drizzling; use at room temp for spreading or piping.
Q: Which cream is best for a signature “house” dessert?
A: Start with Hazelnut Cream for broad appeal, then rotate in Pistachio or Bianco for seasonal features.
Want more creamy inspiration? Explore the full Creams Collection or check the latest articles. Ready to chat? Get in touch.