- Display 15 Products per page
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BINDI, RICOTTA PISTACHIO CAKE
Pistachio and ricotta creams separated by sponge cake, decorated with crushed pistachios and dusted with powdered sugar.
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BINDI, HAZELNUT PASSION CAKE
Chocolate shortcrust pastry filled with hazelnut cream made with hazelnuts from Piedmont, decorated with praline hazelnuts.
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BINDI, TORTA DELLA NONNA
Pastry cream with a hint of lemon on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar.
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BINDI, APPLE TART
Short pastry base filled with sliced apples and glaze, decorated with a lattice of short pastry strips.
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BINDI, LEMON MERINGUE CAKE
Shortcrust pastry base filled with a refreshing lemon cream and topped with a golden baked meringue.
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BINDI, LADYFINGER TIRAMISU
Layers of espresso drenched ladyfingers separated by mascarpone cream and dusted with cocoa powder. 2 Cakes per case.
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BINDI, FOREST BERRY TORTA
Short pastry base filled with chantilly cream, topped with a layer of sponge cake and lavishly garnished with an assortment of berries: blueberries, blackberries, red currants, raspberries, and strawberries.
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BINDI, LEMON BLUEBERRY CRUMB CHEESECAKE
A creamy lemon cheesecake topped with blueberries and brown sugar crumbs, sits on a cookie base.
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BINDI, TIRAMISU TRADITIONAL
Traditional tiramisù made with espresso soaked lady fingers and mascarpone cream, dusted with cocoa powder.
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BINDI, ECLAIR CHOCOLATE
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
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BINDI, ECLAIR VANILLA
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
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BINDI, ECLAIR COFFEE
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
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BINDI, ECLAIR MANGO & PASSION FRUIT
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
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BINDI, ECLAIR PARIS-BREST (PRALINE)
The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.
Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.
