Sales & service 0508 625 677
Pastry
Download the catalogue
Rubicone
Rubicone catalogue 2026
The full Rubicone range: bases, pastes, variegati, toppings, soft serve and more.
Email me the catalogue
New editionRubicone
Rubicone Gelato News 2026
What's new from Rubicone this season: flavours, recipes and ideas.
Email me the cataloguePastry ingredients for creams, glazes and frozen desserts
Our pastry range gives pastry chefs and dessert kitchens the building blocks for creams, glazes and frozen pastry: pastry cream mixes and mirror glazes, with links to the flavouring pastes and squeezable sauces pastry kitchens use for creams, semifreddo and plating. Pair it with Silikomart moulds and a blast freezer for a complete frozen pastry setup.
Pastry cream mixes / Mirror glazes / Pastes & sauces
Get a quoteSend an enquiryCall 0508 625 677What we offer for pastry
Pastry cream mixes
Creme Patisserie Pastry Mix, Custard Cream Vegan Pastry Mix and Pan Dessert Pastry Mix for fillings and dessert bases.
Mirror glazes
Mirror Glaze Chocolate, Mirror Glaze Strawberry and Neutral Glaze for a glossy finish on entremets and frozen cakes.
Pastes & powders
Pistachio, hazelnut, chocolate, caramel and dessert-style flavours such as Creme Brulee, Tiramisu Dark and Cheesecake Plus in our classic pastes range, for flavouring creams, mousses and semifreddo.
Egg and custard flavours
Italian Egg Cream, Crema Antica and Eggnog (Zabaglione) for classic custard-style creams.
Sauces for plating
Squeezable toppings, including crunchy Crock sauces with nuts, fruit or biscuit, for finishing plates and cups.
Building a frozen pastry menu
Start with the base cream
Use a pastry cream mix or a gelato base as the body of your mousse, semifreddo or filling.
Flavour it
Add a paste at the dose on its product page to flavour the cream consistently, batch after batch.
Mould and freeze
Set desserts in pastry and gelato moulds and freeze quickly in a blast freezer for a clean shape.
Glaze and finish
Pour a mirror glaze over frozen cakes, then decorate with nuts, sauces or crumble.
Who it suits
Backed by Majors Group New Zealand
Official New Zealand importer of Carpigiani and ISA, with teams in Auckland and Christchurch.
Supply across New Zealand
Order through our Auckland and Christchurch teams for supply New Zealand-wide.
Send an enquiry →Machines to match
Carpigiani machines and ISA cabinets, with finance through New Zealand finance partners.
Carpigiani machines →Frequently asked questions
Is there a vegan pastry cream? +
Yes. Custard Cream Vegan Pastry Mix is made for plant-based custard cream.
What is a neutral glaze used for? +
Neutral Glaze gives a clear shine over fruit and desserts without changing the colour. Mirror Glaze Chocolate and Strawberry add colour and flavour as well as gloss.
Can I use gelato pastes in pastry? +
Yes. Flavouring pastes are commonly used in creams, mousses and semifreddo as well as gelato. Follow the dose on each product page and adjust to taste.
Do you supply pastry equipment as well? +
Yes. We supply blast freezers, Silikomart moulds and pastry cabinets. Call 0508 625 677 to talk through your setup.
Related ranges
Frozen pastry for pastry shopsSilikomart mouldsPastry cabinetsBlast freezersToppingsCrumbleClassic pastes