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The most spectacular cakes, largest chocolate eggs and creamiest fillings are the result of extremely precise cook times, temperatures and constant mixing of ingredients: one mistake of a few minutes in cooking or cooling and the structure collapses. The art of the pastry chef requires experience gained through years of trials and constant attention.

	The Carpigiani Pastochef represents the ideal partner: it is precise, expert, silent and allows the master time to explore his creativity by inventing magnificent decorations around creams, pastries, pralines, and nougats as well as besciamella sauces, cream and cheese fillings, ham and meat sauce fillings.

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