Savory pastries and individual puff pastries | Le Delas
Savory pastries and individual puff pastries, to take away, to share
A great classic, economical, with all-butter puff pastry and pork meat, just to be reheated and garnished with a green salad.
Accompanied by a salad, savor these 2 delicious meat treats. Perfect for dinner, this meat puff pastry is seasoned just right.
Prepare a puff pastry for an original meal! Quick, simple and delicious, this puff pastry with a generous filling of tomato and mozzarella will make you a light and tasty meal. A few minutes in the oven are enough to have a crisp puff pastry. Tray of 2 tomato mozzarella puff pastries of 130g.
Crispy puff pastries generously filled with goat cheese and spinach for a successful meal. Ideally accompanied by a salad, this starter will delight all your guests.
With 60% pistachio-flavored pure superior pork sausage, 40% pure butter brioche dough and a lot of know-how, Bolard produces soft and tasty brioche sausages, faithful to the Lyon tradition.
The brioche sausage is eaten hot, it can be served as an appetizer with a green salad, as a dish with vegetables and a mushroom or wine merchant sauce for example or even on a buffet or as a snack, sliced and reheated in the toaster.
Puff pastry filled with goat cheese, onion jam, and smoked bacon.
To be served hot, in slices with a green salad, pistachio brioche sausage is an authentic and generous traditional recipe from Lyon. Ideal on a buffet or for a banquet, these brioche sausages combine a soft all-butter brioche dough and a pistachio-flavored pure pork cooked sausage.
Brioche pure pork sausage, made with pure butter paste.
Reheat for 15 minutes in a hot oven at 200°C, thermostat 7.
This soufflé manages to preserve the flavor and texture of a homemade soufflé, while having a slightly higher density so as not to fall back after reheating. It is therefore foolproof and prevents any loss.
Garnish made from mushrooms, pork ham and chicken breast.
Shortcrust pastry filled with cheeses: Emmental and Comté. Preparation advice: In the traditional oven, preheat to 160°C (th5), reheat for about 15 to 20 minutes.
For service on the plate or to take away, ready to reheat, these puff pastry turnovers are garnished with a mixture of scallops, fillet of white fish and mussels, cooked with button mushrooms, julienned vegetables and a scallop sauce with fresh cream. Easy and quick to prepare, they are perfect served hot, accompanied by a mesclun salad for example.
A buttery puff pastry topped with lean and fatty pork, browned in egg yolk.
A butter croissant topped with a béchamel-type sauce, ham and emmental cheese.
Randy presents a great classic of Rhone cuisine: cooked brioche sausage from Lyon. Prepared according to a traditional recipe, this charcuterie is made from pork from the European Union and a pure butter brioche with wheat flour and eggs. This is the secret of its intense softness and its great delicacy. With Lyon's cooked brioche sausage, you are sure to please as many people as possible. Delicious as a starter, this charcuterie is also essential as an aperitif. Finely sliced, it is eaten just as well as with gherkins and butter.
Randy presents a great classic of the kitchen: cooked brioche sausage from Lyon.
With Lyon's cooked brioche sausage, you are sure to please as many people as possible.
Delicious as a starter, this charcuterie is also essential as an aperitif.
Finely sliced, it is eaten just as well as with gherkins and butter.
Randy presents a great classic of Rhone cuisine: cooked brioche sausage from Lyon. Prepared according to a traditional recipe, this charcuterie is made from pork from the European Union and a pure butter brioche with wheat flour and eggs. This is the secret of its intense softness and its great delicacy. With Lyon's cooked brioche sausage, you are sure to please as many people as possible. Delicious as a starter, this charcuterie is also essential as an aperitif. Finely sliced, it is eaten just as well as with gherkins and butter.
Randy presents a great classic of Rhone cuisine: cooked brioche sausage from Lyon. Prepared according to a traditional recipe, this charcuterie is made from pork from the European Union and a pure butter brioche with wheat flour and eggs. This is the secret of its intense softness and its great delicacy. With Lyon's cooked brioche sausage, you are sure to please as many people as possible. Delicious as a starter, this charcuterie is also essential as an aperitif. Finely sliced, it is eaten just as well as with gherkins and butter.
Feuillantine Provençale is a fine pie garnished with tomatoes and zucchini, arranged in a rosette. It is garnished with olive oil, Provencal herbs and mozzarella. The dough, of pure butter composition, is crispy and tasty.
The olive goat tomato feuillantine is a thin tart topped with tomatoes and slices of goat cheese, arranged alternately on a bed of black olives and garnished with oregano. The dough, of pure butter composition, is crispy and tasty.
The poultry and mushroom puff pastry is a creation of Maison Kirn. It is a puff pastry turnover, stuffed with poultry meat and a cream sauce enhanced with carrots and mushrooms.
The bouchée à la reine is a sauce made with poultry and button mushrooms. It is made in the traditional way in a reduction of white wine and cream to which are added poultry meat. A great classic of French gastronomy, it is usually an appetizer but it can also be served as a main dish, accompanied by starches such as rice or tagliatelle or the famous Alsatian pasta: spaetzle.
Onion tart is one of the most common Alsatian specialities. It comes in the form of a quiche garnished with a mixture rich in onions and decorated with bacon bits. Reheat the quiche in a traditional oven at 160°C for 20min. The use of a microwave is to be avoided for this product.
This goat cheese puff pastry is guaranteed without meat, composed only of fresh artisanal goat cheese and pure butter puff pastry. The goat cheese puff pastry can be eaten as a hot or cold starter, accompanied by a green salad. Reheat in a traditional oven at 160°C for 20 min. The use of a microwave is prohibited for this product.
The ham roll consists of a slice of ham and a slice of cheese, rolled one inside the other, and surrounded by a coat of puff pastry. The dough (pure butter) is crispy and tasty. Preheat the oven to 180°C. Heat to 160°C for 18 minutes. The use of a microwave is prohibited for this product.
