Haute Couture Petits fours (x48)

• 6 Monts blancs (hazelnut financier, chestnut cream, whipped mascarpone cream and icing sugar)
• 6 Choux praliné (chou pastry, praline cream, slivered almonds, chopped hazelnuts and icing sugar)
• 6 Lemon lingots (hazelnut biscuit, creamy lemon, jelly lemon preparation, whipped cream and meringue)
• 6 Opéras (Joconde biscuit soaked in coffee, chocolate, coffee buttercream, chocolate ganache and chocolate icing)
• 6 Red fruits cakes (biscuit, crispy white chocolate crisp, red fruits preparation, whipped cream and pistachio)
• 6 Apple Tatins (caramel financier, almonds, caramelised apple preparation, whipped mascarpone and vanilla cream and cinnamon)
• 6 Chocolate crunch (cacao biscuit, crispy chocolate, chocolate mousse and chocolate and hazelnut coating)
• 6 Mango tartlets (crumble, mango preparation, vanilla mousse)

Store at -18°C.

In the fridge:

• Remove from plastic bag
• Defrost for 2 hours (at +4°C)

Made in France.