Additional information
Packsize | 1 EA |
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Almond cream topped with pear halves, on a shortcrust pastry base.
A creamy lemon cheesecake topped with blueberries and brown sugar crumbs, sits on a cookie base.
Mini choux pastry filled with hazelnut cream and decorated with praline.
Traditional tiramisù made with espresso soaked lady fingers and mascarpone cream, dusted with cocoa powder.
Traditional French pastry. Choux pastry with black currant, filled with black currant cream.
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.