Pain Au Chocolate

The Saint-Germain petits fours tray includes 8 mini-pastry recipes with rich flavours guaranteed to please every palate.

Vegetarian friendly

- 6 Strawberry slices (Joconde biscuit, strawberry jelly, buttercream and strawberry compote).
- 6 Almondines with lemon zest, lemon cream, lemon and orange zest.
- 6 Triple chocolate squares (chocolate Joconde biscuit, chocolate crunch, milk chocolate mousse, chocolate ganache and white chocolate mousse).
- 6 Financiers, apricot jelly and chopped pistachios.
- 6 Chocolate crumbles with dark chocolate ganache and dark chocolate cream.
- 6 Caramel and cinnamon financiers with caramelised apple compote, topped with chopped almonds.
- 6 Raspberry cheesecakes (cheesecake and raspberry jelly).
- 6 Opéras (coffee soaked Joconde biscuit, coffee flavoured buttercream, chocolate ganache and chocolate icing).

A great classic from the French pastry tradition: a double layer of sponge cake filled with delicate Chantilly cream, garnished with cream puffs, soft whipped cream and chocolate cream, and finally topped with amaretto grains.

Defrost 2 - 3 hours at room temperature

These macarons are made by genuine French artisans and frozen using a special process to lock in the taste.

Each pack comes with a mix of 6 flavours, ready to thaw and serve!

Pack includes 36 macarons:

• 6 X Chocolate
• 6 X Vanilla
• 6 X Lemon
• 6 X Pistachio
• 6 X Raspberry
• 6 X Caramel

Pre-proofed, Apple Turnover, ready to bake. Those European danish pastries are pre proofed and don't need to be egg washed before baking.

The Apple Turnover offers unique flavour, both sweet and tangy, the combination of a traditional apple compote and the delicate crispiness of the 100% butter flaky pastry.

Thawing: 60min at ambient temperature. Preheating: oven to 210°C. Baking: 20 +/‐5min at 200 +/‐10°C . Without steam; Open damper. These instructions are merely indicative, baking time and baking temperature depend on the type of
oven. DO NOT REFREEZE AFTER DEFROSTING.