Additional information
Packsize | 1 EA |
---|
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.
Pastry cream with a hint of lemon on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar.
Traditional tiramisù made with espresso soaked lady fingers and mascarpone cream, dusted with cocoa powder.
Pistachio and ricotta creams separated by sponge cake, decorated with crushed pistachios and dusted with powdered sugar.
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.
Mascarpone cream on a sponge base covered by a row of espresso drenched ladyfingers, topped with waves of mascarpone and dusted with cocoa powder.