Frozen pastry ingredients, puff pastry, shortcrust pastry...

This puff pastry is made from 29% fresh extra-fine Breton butter; the only additive is a small amount of caster sugar that caramelises when cooked and gives the pastry an exceptional crunch and a beautiful golden brown colour. The pastry has a slightly sweet flavour, with a refined buttery texture achieved using CARA's exclusive tourée au sucre pastry folding method, ensuring the finished product will remain light, airy and crisp for 12 hours. The uncooked sheet measures 30x40cm, and should be defrosted in the fridge or a cool space before use. The pastry should be placed in an oven heated to 230°C, then cooked for 10 min at 210°C (with the over door open), then for a further 8 minutes at 185°C. This pastry is ideal for sweet pastries and desserts.

Pastry specialist Mademoiselle Desserts offers pure butter puff pastry in 13 sheets measuring 40 x 60 cm and 2.5 mm thick. Defrost the product at 4°C, then fill it as desired before baking according to your recipe. For blind baking, defrost for 2 hours at 4°C, place a rack on top of the pastry to prevent it from rising, and bake at 180°C for 20 to 30 minutes. Once defrosted, store in the refrigerator for a maximum of 24 hours.

Cocotine Frozen Pasteurised Pastry Egg Whites are a high-quality egg product designed to meet the needs of catering and pastry professionals. Made from eggs from free-range hens in France, these egg whites are pasteurised, without additives or preservatives, and deep-frozen for a long shelf-life of up to 24 months. Ideal for preparations requiring volume and lightness, such as mousses, meringues, macaroons or financiers, it is packaged in 1 kg bricks (±33 whites). Easy to measure out, store and use after defrosting, this product guarantees safety, consistency and time savings in the kitchen.

A pure butter dough presented in a non pierced aluminum mold with smooth edges and ready to be garnished. Fill to garnish and bake at 180-200°C for about 15 minutes (to adjust depending on the filling).

A sweet butter shortbread pastry presented in an aluminum mold with smooth edges and ready to be garnished. Fill to garnish and bake at 180-200 ° C for about 15 minutes (to adjust depending on the filling).

A tray of 25 bottoms of mini butter tartlets, to use directly in their special cooking tray. Remove the film surrounding the board. Garnish at your convenience. Bake 30 to 35 minutes at 170°C (adjust the cooking according to the filling).