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BINDI, RASPBERRY ECLAIR
Traditional French pastry. Choux pastry with raspberry, filled with raspberry cream.
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BINDI, BLACK CURRANT ECLAIR
Traditional French pastry. Choux pastry with black currant, filled with black currant cream.
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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, 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, TIRAMISU TRADITIONAL
Traditional tiramisù made with espresso soaked lady fingers and mascarpone cream, dusted with cocoa powder.
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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, LEMON MERINGUE CAKE
Shortcrust pastry base filled with a refreshing lemon cream and topped with a golden baked meringue.
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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, 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, 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, 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, WHOLE TIRAMISU WITH SAVOIARDI
Mascarpone cream on a sponge base covered by a row of espresso drenched ladyfingers, topped with waves of mascarpone and dusted with cocoa powder.
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BINDI, HAZELNUT PASSION CAKE
Chocolate shortcrust pastry filled with hazelnut cream made with hazelnuts from Piedmont, decorated with praline hazelnuts.