Tips and recipes

Individual Desserts

An exclusive collection of fine individual desserts!

Benefits:

• Eye-catching shapes with unique flavors and textures
• Top-quality ingredients and well-balanced recipes
• Impeccable presentation
• Remain in perfect condition after thawing

Preparation:

• Chocolate Pyramid, Chocolate Crème Brûlée Pyramid, Coffee Craquant, Choco Dream and Lemon Sablé: Remove from packaging and thaw for 3h at 4°C.
• Vanilla Profiteroles: Remove from packaging, decorate with chocolate sauce (provided) and serve.
• Individual Tarte Tatin and Rustic Apple Tartelette: Reheat at 180°C/350°F for 15 min.
• Chocolate Fondant: Remove the paper mould and reheat 14 min. at 140°C/285°F.

Hints and tips:

• For a fruity touch, decorate the desserts with our Les Vergers Boiron fruit coulis.
• For additional pleasure, add vanilla ice cream with the Tarte Tatin, Rustic Apple Tartelette and Chocolate Fondant.