EMPTY GLAZED CROISSANT
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
GLAZED CROISSANT WITH CHOCOLATE
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
GLAZED CROISSANT WITH CREME PATISSERIE
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
GLAZED CROISSANT WITH JAM
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
GLAZED MIGNON CROISSANTS WITH CEREALS
PRODUCT VARIATION Berries / Empty
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
MIGNON CROISSANTS
PRODUCT VARIATION Empty / Crème Patisserie / Jam / Chocolate
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
MIGNON CROISSANTS WITH CEREALS
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
PUFF PASTRY POCKETS
PRODUCT VARIATIONCrème Patissière and Chocolate Chips / Chocolate Chips
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
CEREAL PUFF PASTRY POCKET
PRODUCT VARIATION Apple Jam
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
MIGNON PUFF PASTRY POCKET WITH CHOCOLATE CHIPS
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
GIRELLE
PRODUCT VARIATION Chocolate Chips / Crème Patissière and Raisin
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
MIGNON GIRELLA WITH CHOCOLATE CHIPS
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
CHOCOLATE PUFF PASTRY FLUTES
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
PUFF PASTRY BRAIDS
PRODUCT VARIATION Crème Patissière and Apple Jam
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
ORANGE CREAM SFOGLIATA
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
SFOGLINI
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
LEMON CREAM SFOGLIATA
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
FOGLIA
PRODUCT VARIATION Black Cherry Cream / Chocolate
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
HALF-MOON SHAPED PUFF PASTRY POCKETS
PRODUCT VARIATION Black Cherry Cream / Chocolate
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
PUFF PASTRY VENTAGLIO
PRODUCT VARIATION Whipped Cream / Chocolate
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
CEREAL PUFF PASTRY VENTAGLIO
PRODUCT VARIATION Berries
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
MIGNON SFOGLIATELLE RICCE
PRODUCT VARIATION Filled
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
APPLE TART
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
CHOCOLATE TART
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
LEMON CREAM TART
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
RICOTTA TART
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
PUFF PASTRY RIGOLETTI WITH BERRIES
PRODUCT VARIATION None
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
TRADITIONAL PASTICCIOTTO FROM LECCE
PRODUCT VARIATION Crème Patissière / Black Cherry Cream / Chocolate Cream
METHOD
Oven-ready
Put the product in the oven without defrosting at 180°C for 15 – 20min.
PUFF PASTRY BRAIDS
PRODUCT VARIATION Crème Patissière / Apple Jam / Chocolate / Apricot Jam
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.
MIGNON PUFF PASTRY BRAIDS
PRODUCT VARIATION Crème Patissière / Apple Jam / Chocolate / Apricot Jam
METHOD
Oven-ready
Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.