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.
Superior brioche pure pork sausage, made with 40% pure butter and 60% pure French pork sausage including pistachios for extra colour, crunch and flavour. Reheat for 15 min in a hot oven at 210°C, gas mark 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.
For this delicious, indulgent snack, a buttery croissant is filled with superior cooked ham and Comté béchamel sauce. The whole thing is topped with Emmental cheese for a lightly gratinated result after grilling or salamandering. Ideal for takeaway sales.
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.
A buttery puff pastry topped with lean and fatty pork, browned in egg yolk.
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.
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.
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.
A tasty bistro burger made with a special bun, tasty cooked french Charolais beef hamburger, deliciously melted cheese and a toasty sauce. Reheat for 10 minutes without the hat in an oven preheated to 160°C, then for 4 minutes with the hat facing upwards.
A tasty bistro burger made from a special bun, topped with cooked and roasted cured minced chicken meat, melted orange cheddar cheese and a curry sauce. Reheat for 10 minutes without the hat in an oven preheated to 160°C, then for 4 minutes with the hat facing upwards.
This blanquette-style chicken puff pastry combines crispy pure butter puff pastry with a creamy filling of roast chicken, button mushrooms, cream, carrots and white wine, in a generous interpretation of the classic French dish. Ready to use, it's a delicious and practical solution for your catering platters or individual reheatable meals.
Product benefits :
► Blanquette-style cooked filling
► Buttery puff pastry
► Practical format 2 x 100 g
► Recipe made in France
Culinary uses:
► Sale in the delicatessen or snacking section
► Individual menus to be reheated
► Meal trays or home delivery
► Catering in collective or traditional restaurants