Transcript
FOOD SERVICE SELECTION
2013
The French Patisserie Inc.’s mission is to remain an industry leader with a commitment to excellence in providing the finest desserts to the most discriminating palates. We specialize in high-end, frozen, individual and full-size cakes, tarts, petit fours, macarons and dessert sauces “les Coulis”. Based mainly on classic French recipes, these desserts offer incredibly elegant presentations, textures and taste sensations. Our products are hand-made from the finest quality ingredients whole butter, cream, fresh fruits and imported European chocolates. Our bakery: Located 15 miles south of San Francisco in the scenic coastal community of Pacifica, CA. The French Patisserie’s kitchen was custom built in 1999.
Macarons de Paris
Parisian-style macarons Small, round almond meringue with a thin, light crust briefly giving way to a center of silky smooth flavorful filling.
pistachio macaron, coffee macaron, raspberry macaron, coconut macaron, chocolate macaron, lavender macaron,
pistachio filling coffee filling raspberry filling passionfruit filling chocolate / earl grey filling apricot filling
Case Pack: 72 / mastercase 2 trays of 36 assorted macarons 6 each of 6 flavors per tray
# F3150 B-S -FREE
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Shelf life: 1 year at 0 degrees or less | Sizes: Macarons: 1.5”dx0.75”h
5 days in cooler |
4 hours at room temperature
| Petits Fours: various sizes
Case pack: Macarons: 72 pieces/mastercase | Petits Fours: 96 pieces/mastercase To serve: Remove all plastic packaging |
Defrost at room temperature 1 hour or in cooler 3 hours
Applications: B Banquet - R Restaurant - S Showcase
Twosome Macarons
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An awesome colorful variation to a new classic! Our classic Macarons de Paris are outfitted with a duo color twist. Two different colored shells complement each other embracing a delicate filling. Introducing the delectable Twosome collection!
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chocolate and orange macaron, white and pink macaron, white and green macaron, caramel and orange macaron, caramel and pink macaron, chocolate and green macaron,
milk chocolate orange filling cranberry filling key lime filling salted caramel filling vanilla filling mint ganache filling
# F3165 B-S
Case Pack: 72 / mastercase 2 trays of 36 assorted macarons 6 each of 6 flavors per tray
Petits Fours
Buffets and Catering We revisited our assortment of bite-sized French-style “petits fours frais”. A mastery of texture, flavor and visual presentation. A more diverse selection, better price….win win! 12 pieces each of 8 flavors - 96 count / case.
orange cranberry cookie with salted caramel cream creamy raspberry and pistachio cake with raspberry glaze traditional vanilla éclair with dark ganache topping lemon poppy seed bar with crispy buttery crust hazelnut cream puff dusted with powdered sugar and toasted hazelnut topping (paris brest) dark marquise mousse square with chocolate sponge cake and buttercream stripes bold mango filled éclair topped with toasted coconut dusted with coconut powder classic opéra torte # F2570 B-S
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Pavés
The Sheet Cakes - Uncut 1/2 sheet and Pre-cut Individual A definite evolution from a basic sheet cake, these flavor combinations add a delicate refinement to your banquet/dessert table
Chocolate Triad
Cheesecake/Raspberry
Pavé # P1250 - Petit Pavé # P9250 B-R-S dark chocolate sponge cake, dark chocolate mousse, milk chocolate mousse, white chocolate mousse, dark chocolate shavings
Pavé #P1100 - Petit Pavé #P9100 B - R - S crispy pâte sucrée, chocolate cheesecake mousse, vanilla sponge & raspberry preserves, vanilla cheesecake with vanilla seeds, raspberry, chocolate, pistachio, almond deco
2 sizes to fit your needs:
Pavés: Uncut 1/2 sheet
Mango/Coconut Pavé # P1800 - Petit Pavé # P9800 B spiced sponge, mango/passionfruit mousse, vanilla sponge, coconut mousse, honeycomb coconut deco, mango glaze
Chocolate /Crème Brulée Petits Pavés: Pre-cut Individual
Pavé # P1200 - Petit Pavé # P9200 B-S chocolate sponge, milk chocolate mousse/ mandarin orange, vanilla sponge, earl grey crème brulée, chocolate ganache stripes
Chocolate/Mint
Raspberry/Key Lime
Pavé # P1500 - Petit Pavé # P9500 B chocolate sponge, chocolate ganache, vanilla sponge, mint mousse, dark chocolate deco
Pavé # P2710 - Petit Pavé # P9710 B vanilla sponge with ginger and raspberries, raspberry mousse, key lime mousse, raspberry glaze, white chocolate curls
Briques
Bars - Uncut 4” x 12” Great for small bites or plated portions. Or an instant Happy Occasion cake.
Opéra # N2465 B-R-S coffee soaked biscuit, chocolate ganache, coffee butter cream, chocolate ganache glaze
Raspberry Mousse # N3245 B-R-S crispy pâte sucrée, raspberry white chocolate mousse, chocolate ganache sprinkles, raspberry glaze
Lemon Curd # N1455 crispy pâte sucrée, lemon curd
Shelf life: 1 year at 0 degrees or less |
5 days in cooler |
4 hours at room temperature
Applications: B Banquet - R Restaurant - S Showcase
Sizes: Pavés: 12”x 16” | Petits Pavés: 1.67”x2.87” | Briques: 4”x12” Pavés Sheetcake Portion Chart per Case: 1”x1”= 384 pieces | 1”x2”= 192 pieces | 1.5”x2”= 128 pieces | 2”x3”= 64 pieces Case pack: Pavés: 2 cakes/mastercase | Petits Pavés: 32 cakes/mastercase | Briques: 6 cakes/mastercase To serve: Remove all plastic packaging, cut while frozen | Defrost at room temperature 1 hour or in cooler 3 hours
B-R-S
Minicakes
Raspberry Mont Blanc
Marquise au Chocolat
Paradiso
# A3240 B-R-S white chocolate mousse, “framboise” raspberry liqueur-soaked raspberries, vanilla sponge, white and red chocolate pyramid shell
# A2220 B-R-S chocolate ganache, chocolate sponge, baked hazelnuts, chocolate leaf
# A2510 B mango/passionfruit mousse, coconut mousse, vanilla sponge, dark chocolate stripes, cape gooseberry (aka physalis)
Chocolate Terrine
White Passion
Key Lime Calypso
# A1235 B-R-S dark truffle chocolate, coffee butter cream, bittersweet chocolate mousse, chocolate sponge, cocoa powder
# A3250 B-R white chocolate and passionfruit mousse, pistachio sponge, white chocolate token
# A2010 B key lime mousse, vanilla sponge with chocolate chips, chocolate weave texture, white and dark chocolate diamond
Concorde
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# A1330 B-R-S chocolate meringue, chocolate mousse, dark chocolate wrap, white chocolate spray, cocoa powder
Dulce Picchu # A1385 B-R-S dulce de leche mousse, diced poached pears, spiced sponge, white and milk chocolate pyramid shell
Our specialty: individual minicakes approx. 4 oz Elegant and sophisticated, our minicakes have won many awards from the NASFT Fancy Food Show
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Pineapple Upside Down # A2580 B-R-S rum scented yogurt pound cake, brown sugar butter glaze, poached pineapple, serve warm or at room temperature, can be microwaved from freezer
Cappuccino # A1225 B coffee mousse, chocolate ganache, striped “joconde” biscuit, coffee glaze, mocha bean
Lemon Chantilly
Tiramisu
Pyramid Noisette
# A2135 B lemon cream, vanilla sponge, shredded coconut, nutty chocolate morsel
# A2935 B-R-S chocolate/vanilla ladyfingers soaked in coffee and cognac, fresh mascarpone cheese, chocolate wrap, cocoa powder, white chocolate honeycomb morsel
# A2595 B-R-S chocolate mousse, hazelnut mousseline, chocolate sponge, marble chocolate shell
Raspberry Miroir
Warm Chocolate Cake
Chocolate Trilogy
# A2725 B raspberry mousse, pink and white striped biscuit, raspberry glaze, striped chocolate square
# A3205 B-R moist chocolate cake with natural orange flavor, warm liquid ganache, microwave direct from freezer
# A1240 B-R-S white, milk and dark chocolate mousse, chocolate sponge, dark chocolate shavings, powdered sugar
Shelf life: 1 year at 0 degrees or less |
5 days in cooler |
4 hours at room temperature
Applications: B Banquet - R Restaurant - S Showcase
Sizes: Round: 2.65”d x 2”h | Pyramids: 3”w x 2.75”h | Warm Choc Cake: 3”w x 1.5”h | Choc Terrine: 3.75”l x 1.5”w x 1.75”h | Pineapple Upside Down: 2.85”d x 1”h Case pack: Round, Pineapple Upside Down: 24 cakes/mastercase |
Pyramids, Warm Chocolate Cake, Chocolate Terrine: 36 cakes/mastercase
To serve: Remove all plastic packaging | Defrost at room temperature 1 hour or in cooler 3 hours
Tartelettes
3.75” individual fruit tartlets Fresh fruit resting on a rich cream and nested in a crunchy pâte sucrée shell
Peach Hazelnut
Apple Almond
# D2540 B-R-S sliced peaches, hazelnut cream, pâte sucrée shell, sliced almonds, powdered sugar
# D1060 B-R-S sliced apples, spiced almond cream, pâte sucrée shell, apricot glaze
Lemon Curd
Pear “Bourdaloue” # D2546 B-R-S poached pears, almond cream, pâte sucrée shell, apricot glaze
# D2141 B-R-S tangy sweet lemon curd, pâte sucrée shell, butter cream rosette, apricot glaze
Berry - Tarte du Soleil # D1110 B-R a blend of sweet and tart mixed berries: blueberry, red currant, black currant, blackberry, frangipane filling, pâte sucrée shell, apricot glaze
Shelf life: 1 year at 0 degrees or less | Sizes: Tartelettes: 3.75”d |
5 days in cooler |
4 hours at room temperature
Verrines: 2.25”w x 3”h
Case pack: Tartelettes: 48 cakes/mastercase | Verrines: 20 cakes/mastercase To serve: Defrost at room temperature 1 hour or in cooler 3 hours
Applications: B Banquet - R Restaurant - S Showcase
Verrines
A clear cupful of individual dessert Inviting combinations of luscious flavors and textures. Ready to serve - decorated as shown. Great for catering, banquets, showcases, perfect for any dessert menu.
Tiramisu # L2939 B-R-S tiramisu cream, coffee & brandy soaked sponge, dark chocolate deco
Blanc / Raspberry # L1120 B-R-S whole raspberries, white chocolate mousse, pistachio sponge, raspberry mousse, raspberry glaze, white chocolate & pistachio deco
Chocolate Trio
Dulce de Leche
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# L1242 B-R-S dark chocolate mousse, milk chocolate mousse, white chocolate mousse, dark chocolate shavings
# L1380 B-R-S dulce de leche mousse, spiced sponge, diced poached pears, white chocolate deco
The Verrines come in a tray with a tray cover. Individual lids with a built in spoon are available upon request for an additional charge.
Packaging: Custom made to ensure the integrity of each product. The packaging not only maintains the presentation of the products, but safeguards as well the moisture, textures, and flavors from outside factors such as freezer burns and other odors. Disposable plastics provide beautiful designs, crystal-like clarity, and rigidity. And they are recyclable!
Crèmes Brulées
A delightful classic revisited French style custard made with cream, eggs, sugar and real vanilla bean. Ready to serve in their own chocolate ramequin. Just caramelize, thaw and serve.
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Serving Suggestion
Chocolate Cup Crème Brulée
Petite Chocolate Brulée
# E1285
# E1286
B-R
6 oz - 24 ct
B-R
3.5 oz - 48 ct
CARAMELIZE WHILE STILL FROZEN THEN DEFROST Sold in custom made plastic trays, the frozen Crème Brulée is easily removed from its packaging.
To caramelize: Sprinkle with sugar. Brown with torch.
Sustainability: The French Patisserie’s Green Mission: The French Patisserie is dedicated to environmental sustainability and preserving the world’s natural resources, with established systems and protocols for conserving water, air, and energy, as well as reducing waste and landfill space. We use non-GMO and domestic ingredients, which are locally sourced whenever feasible. Our facility utilizes the sun’s natural light and California’s perfect coastal climate to maintain a safe and healthy work environment, while minimizing the use of electricity and fuel. We divert 90% of our waste, with the goal of Zero-waste, thru a comprehensive recycling program and with the help of local gourmet pigs indulging their sweet tooth with our organic waste. The French Patisserie’s green dedication to the environment supports our commitment to social responsibility, to our employees and customers, and their families. Food Safety and GMPs: We have a state of the art production facility with impeccable proactive Quality Control including a comprehensive HACCP plan which includes a recall and traceability program from raw materials receipt to shipped goods. Our food safety program and equipment includes temperature monitoring devices, metal detection, bacteriological, chemical and environmental testing.
Coulis
A simple and elegant enhancement to your plated desserts 24 oz. ready-to-use squeeze bottles. Just thaw and decorate. Perfect consistency for pre-plating, for mixing colors/flavors. Complements flavors on cakes, tarts, ice creams, sorbets, fresh fruits... Use to flavor mousse, fillings, and sweeten drinks (i.e. shakes/smoothies). No preparation, no pastry bags needed.
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B-R
Raspberry
Mango
Chocolate
# C27201
# C22151
# C12301
Shelf life: 1 year at 0 degrees or less |
5 days in cooler |
4 hours at room temperature
Crème Anglaise
Applications: B Banquet - R Restaurant - S Showcase
Sizes: Chocolate Cup Crème Brulée: 5”dx0.75”h | Petite Chocolate Brulée: 2.65”dx0.75”h | Coulis: 24 oz bottle Case pack: Chocolate Cup Crème Brulée: 24 cakes/mastercase | Petite Chocolate Brulée: 48 cakes/mastercase | Coulis: 2 bottles/mastercase To serve: Remove Crème Brulée from plastic packaging | Defrost at room temperature 1 hour or in cooler 3 hours
THAWING AND SERVING TIPS: Remove cakes from packaging immediately from freezer. Remove all plastic and paper collar/molds while still frozen for best presentation. (This is especially important for all pyramid cakes and mini-cakes). Thaw Macarons in refrigerator overnight to optimize flavors. Warm Chocolate Cake and Pineapple Upside Down: freezer to microwave for 30 to 45 seconds. Cut sheet cakes, bricks and caramelize Crèmes Brulées in chocolate ramequin while still frozen. Thaw pastries in cooler 3-4 hours or at room temperature for 1 hour. Shelf life in refrigerator is approximately 5-6 days, in freezer 6 months to 1 year. Optimum presentation is during first two days out of freezer.
# C12701
The French Patisserie, Inc. 1080 Palmetto Avenue Pacifica, CA 94044 Made in USA (800) 300-CAKE (2253) phone: 650-738-4990 fax: 650-738-4995
[email protected] www.frenchpatisserie.com
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