Four delights that are just a small sample of the gastronomic pastry that you can produce regularly. Memorize your customers with pastry presentation. This pastry will hep to differentiate you from your competitors.
Cherry Manjari
Three elements and three textures that do not oppose each other but complement each other perfectly. A trio formed by a light mousse, wrapped in a gelatinous veil and served on a crispy sablé. Simple, playful and colorful, but without artificial colors.
Chocolate, coffee and cocoa Chou-chou
It is essential for this crunchy and creamy bite to cook it daily and fill it just in time. Thus, the textures are presented in all their splendor offering a playful tasting.
To facilitate the work, you can reserve the petit choux in the freezer and the crisp disks already trimmed. And so that the dough develops properly, it is better to bake the pieces once thawed.
The varieties to present in a showcase are endless, with vanilla supreme, praliné chantilly, candied mint leaves, fruit gelées…
Red velvet sensation
Passion provides this great classic creation of American pastry with an exotic touch, once again in fashion in pastry shops around the world. We make the original version with cream cheese, mascarpone, cream and confectioners’ sugar – following Christian Escribà and Patricia Schmidt’s advice.
Reverse Pastry
As though it were a sandwich, the chocolate crémeux scented with tonka bean and notes of vanilla and bitter almond appears pris between a crispy cocoa sablé and a soft cocoa sponge with muscovado sugar Mauritius island.
Innovation is fuel to any organization, its is a important part of bakery business Eco system. Introducing these pastries to your menu will capture customer mind share. Hence, long lasting customer loyalty.