Preparation Mix & Coulis

The macaron mix is the miracle solution for amateur and professional pastry chefs who want to succeed in making perfect macaron shells without risk of failure. See our macaron mix 200 g. Advantages:

• Guaranteed texture: the collar always forms
• No failed meringue: the egg whites are already calibrated in powder form
• Time saving: 15 minutes instead of 1 hour for traditional dough
• Perfect consistency: uniform shell size, ideal for shops
• Simple hydration: add water or egg whites, mix, pipe

To flavor ganaches, see our pistachio flavor 125 ml or our raspberry powder extract.

The cake mixes are professional preparations to make regular and tasty cake bases:

• Mix Classic Cake 400g: see our Classic Cake 400 g mix for plain cake to flavor as desired
• Mix Chocolate Cake 500g: see our Chocolate Cake 500 g mix for intense chocolate cake
• Application: add eggs, melted butter, and milk according to instructions, whisk for 2 minutes
• Baking: 30-40 minutes at 170°C, complete cooling before unmolding
• Customization: add chocolate chips, dried fruits, zest for a homemade signature

To flavor, also see our food flavorings collection with over 100 references.

The enchanted cream mix is a versatile preparation for quick pastry creams and fillings:

• Enchanted cream mix: see our Patissland enchanted cream mix
• Use: reconstitute with cold milk using a whisk, ready in 2 minutes
• Texture: smooth, firm cream, perfect for filling choux, éclairs, mille-feuilles
• Stability: remains stable for several hours without weeping
• Flavoring: add organic Madagascar vanilla extract or praline flavor

For viennoiserie and bakery pastry, mixes allow fast and quality production:

• Muffin mix: complete preparation to hydrate, guaranteed moist texture
• Viennoiserie mix: quick puff pastry for croissants and chocolate croissants
• Brioche mix: consistent rise, characteristic soft crumb
• Pancake and crepe mix: for cafes and brunch restaurants

For home baking, also see our traditional recipes: French baguette and cinnamon rolls.

The red fruit coulis are the most used in pastry. Our range:

• Raspberry coulis: intense, slightly tart, ideal for desserts, panna cottas, ice creams, plated desserts. Also see our raspberry powder extract for a concentrated version
• Strawberry coulis: sweet and fruity, for strawberry tarts, strawberry cakes, mousses
• Red fruit coulis: blend of raspberry, strawberry, blackberry, blackcurrant for complex flavor
• Use: decorate plates, fill desserts, flavor creams, glaze ice cream
• Texture: ready to use, neither too liquid nor too thick
• Storage: 12 months unopened, 1 month refrigerated after opening

The exotic coulis bring freshness and originality to contemporary desserts:

• Mango coulis: fragrant tropical sweetness, ideal for exotic desserts, passion-mango mousses
• Passion fruit coulis: tropical acidity, balances creamy desserts
• Pineapple coulis: for pavlovas and exotic tarts
• Combinations: pair mango + passion coulis for signature tropical entremets
• Restaurant application: on cheesecakes, coconut panna cottas, modern mille-feuilles

The gourmet sweet coulis dress gourmet desserts:

• Caramel coulis: intense, slightly salted, perfect for vanilla ice cream, baked apples, French toast
• Salted butter caramel coulis: the Breton version, current trend in plated desserts
• Chocolate coulis: liquid ganache, for chocolate fondant, profiteroles, ice cream
• Application: artistic plate decoration, gourmet finishing, quick filling

For chocolate desserts, also see our Callebaut white chocolate and our opera recipe.

For demanding professionals, see our Sosa Ingredients catalog with over 800 technical references. Sosa offers the most demanding coulis on the European market:

• Fruit purees 100% fruit, no added sugar
• Concentrated coulis to dilute according to recipes
• Rare flavors: yuzu, calamansi, heritage fruits, edible flowers
• Star chef reference: used by Pierre Hermé, Cédric Grolet, Yann Couvreur
• Lead times: made-to-order, delivery in 3-4 days

Standard procedure to successfully hydrate a mix:

• Step 1: weigh the mix precisely according to package instructions
• Step 2: sift to avoid lumps (often forgotten but critical step)
• Step 3: add liquids (water, milk, eggs) according to the manufacturer's recipe
• Step 4: whisk by hand for 2 minutes or with a mixer for 1 minute at speed 4
• Step 5: let rest 5-10 minutes for the hydrocolloids to activate
• Step 6: whisk again for 30 seconds before final use

Pro tip: add 5 g of vanilla powder or citrus zest to your base mixes to personalize and differentiate your production.

The mixes are neutral to be customized according to your needs. Flavoring ideas:

• Vanilla: 1 tsp of organic vanilla extract per 500 g of mix
• Lemon: zest of 1 lemon + 5 ml lemon flavor per 500 g of mix
• Coffee: 30 ml of coffee extract 1L in the hydration liquid
• Pistachio: 5 ml of pistachio flavor 125 ml + green coloring
• Red fruits: 30 g of strawberry powder extract in the dry mix
• Orange blossom: 1 tbsp of orange blossom flavoring

To optimize the preservation of your mixes and coulis:

• Unopened powder mix: 12 to 24 months in an airtight container or package, kept dry
• Opened powder mix: 3 to 6 months in an airtight container, kept dry and away from light
• Unopened coulis: 12 to 18 months depending on manufacturers
• Opened coulis: maximum 1 month in the refrigerator in a well-closed bottle
• Freezing coulis: possible in 50-100 ml portions in ice cube trays then airtight bags

Always note the opening date on the jar or bottle with a permanent marker to track stock rotation.

An ultra-quick recipe that impresses with minimal effort:

• Biscuit base: 200 g crushed shortbread cookies + 80 g melted butter, press into a ring
• Cheesecake filling: use an express cheesecake mix or 500 g mascarpone + 100 g sugar + 200 ml whipped cream
• Fill: pour over the biscuit base, smooth out
• Refrigerate: minimum 4 hours
• Decorate: pour a red fruit coulis on top just before serving
• Luxury finish: add 8x8 cm gold leaf Azucren for a premium effect

For perfect macarons on the first try with the Patissland mix:

• Shell base: use the 200 g macaron mix
• Hydration: according to manufacturer instructions, usually with water or egg whites
• Coloring: add gel food coloring for the desired color
• Piping: with piping bag and smooth 8 mm tip on silicone mat
• Crusting: let rest 30 minutes at room temperature
• Baking: 12 minutes at 150°C depending on oven
• Filling: ganache flavored with vanilla, pistachio aroma, or raspberry ganache

For the 2025-2026 pastry trend, raspberry trompe-l'œil uses coulis for realism:

• Raspberry mousse base: cream + raspberry coulis + gelatin
• Molding: in individual raspberry trompe-l'œil mold
• Unmolding: freeze 4h, unmold
• Red velvet spray: for realistic raspberry skin effect
• Mirror coulis: pass raspberry coulis for shine and fruity accent
• Peduncle: touch of gold leaf on top

See our complete raspberry trompe-l'œil recipe for technical details.

For plated desserts in gourmet catering, coulis are essential:

• Artistic stroke: place a spoonful of coulis and draw an elegant line with a flat spatula
• Pointillism: place 5-7 coulis dots of different sizes
• Half-circle: Japanese brush technique, sharp curved movement
• Coulis combination: 2-3 coulis of different colors for artistic palette
• Caviar coulis: with siphon and cold oil bath for sphere effect

The arrival of an artistic plated dessert justifies a price of €14 to €25 on the dessert menu in starred restaurants.

For pastry shops, mixes and coulis are allies of mass production:

• Perfect consistency of bases (sponge cake, cake) batch after batch
• Time saving: 30-50% of preliminary production time saved
• Ready-to-use coulis for quick plate decoration
• Streamlined stocks: one mix replaces several ingredients
• Differentiation: combine quality mix + signature homemade finishes

For commercial catering, these products allow offering homemade desserts without a dedicated pastry chef:

• Muffin and cake mix for breakfast and brunch buffets
• Red fruit coulis to decorate cheesecakes and chocolate fondants
• Macaron mix for petit fours with gourmet coffee
• Express preparations adapted to service pace
• Event catering solutions: rapid large volume production

For cake designers, mixes allow focus on decoration:

• Cake and chocolate cake mixes for solid wedding cake bases
• Macaron mix for cascading decoration on drip cakes
• Enchanted cream mix for stable fillings during transport
• Colored coulis for fruity drip cakes
• Express preparations for urgent event orders

For home baking enthusiasts, mixes and coulis provide easy access to quality baking:

• Make macarons at home without complex techniques
• Prepare spectacular cheesecakes in under an hour
• Decorate your creations like a pastry chef without training
• Cake design accessible with solid and consistent bases
• Minimal investment for professional results

Yes, our mixes come from recognized professional market brands (FunCakes, Sosa Ingredients) and are used in pastry shops as well as catering. Quality depends on the manufacturer: pro brands offer results equivalent to a successful homemade preparation, with superior consistency batch after batch.

It depends on the products. Our coulis come in several ranges:

• Classic coulis: with added sugar for balanced flavor, ready to use
• "100% fruit" coulis: no added sugar, to be sweetened to taste
• "No sugar" coulis: for specific diets (diabetes, low carb)

Always check the label for exact composition. Fruit percentages vary from 30 to 100% depending on the manufacturer.

Yes, but with some differences:

• Coulis: guaranteed uniform texture, ready to use, long shelf life
• Blended fresh fruit: more natural, but texture varies depending on the fruit, short shelf life (2-3 days), extra prep work
• Compromise: blend fresh fruit + add a little ready-to-use coulis to stabilize the texture

For professional orders, ready-to-use coulis is often preferred for its consistency and yield. For occasional home baking, fresh fruit has its charm.

If your coulis is too runny for the intended use:

• Reduce over low heat: let thicken naturally by evaporation
• Add NH pectin: 5 g of NH pectin per 500 ml, mixed with a little sugar, heated for 1 minute
• Add cornstarch: 1 tsp diluted in a little water, add to the hot coulis, whisk
• Add agar-agar: for a stable gelled consistency, 1 g per 200 ml + boil 1 min

Depending on the references, several options:

• Gluten-free: some mixes specifically labeled "gluten-free" available
• Vegan: mixes without egg or milk available in some ranges
• Lactose-free: to be checked case by case on the label
• Halal: most mixes are halal except those containing non-certified gelatin
• Kosher: specific kosher certified references available on request

For strict diets, choose our certified references clearly identified on product sheets.

Once prepared (hydrated mix or opened coulis):

• Unbaked mix doughs: 24h in the refrigerator in an airtight container
• Cakes baked from mix: 3-5 days in an airtight container depending on recipe
• Opened coulis: 1 month in the refrigerator in a well-closed bottle
• Frozen coulis: 6 months in the freezer, in 50-100 ml portions
• Homemade macarons: 3-4 days refrigerated with filling (better after 24h rest)

To start quality homemade pastry, 3 essential mixes:

• Classic Cake Mix: the universal base for plain, marbled, chocolate cakes
• Macaron mix: to successfully make this complex pastry without risk
• Enchanted cream mix: for filling choux, éclairs, mille-feuilles, cakes

For coulis, 2 references are enough for 90% of desserts: red fruit coulis (universal) and caramel coulis (indulgent). You can then enrich with mango or exotic coulis according to your taste.