Additional information
Packsize | 1 CAKE |
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Shortcrust pastry base filled with a refreshing lemon cream and topped with a golden baked meringue.
Chocolate shortcrust pastry filled with hazelnut cream made with hazelnuts from Piedmont, decorated with praline hazelnuts.
Layers of espresso drenched ladyfingers separated by mascarpone cream and dusted with cocoa powder. 2 Cakes per case.
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.
Short pastry base filled with sliced apples and glaze, decorated with a lattice of short pastry strips.
Almond cream topped with pear halves, on a shortcrust pastry base.