Frozen pies and cakes, cheesecake, frames... | Le Delas
Frozen pies and cakes, cheesecake, blocks, brownies...
This pretty ice-cream log, crafted with great care, is made with a pistachio streusel biscuit, pure selection pistachio ice-cream, a 50% full-fruit raspberry sorbet and an amarena cherry confit topped with a soft meringue decoration.
Plain biscuit covered with a hazelnut chocolate crisp and a chocolate mousse. Caramelized hazelnut grain and chocolate velvet finish.
This frozen Yule log features a plain sponge cake, a white chocolate-lime crunch, a blackcurrant confit, a red fruit mousse and a red glaze. Topped with a chocolate decoration. Defrost 4h at 4°C.
Biscuit punched with wild berry flavor syrup, vanilla and whole raspberry bavaroise, almond and hazelnut dacquoise biscuit decoration, and sugar.
The Tiramisu Entremets consist of a black shortbread biscuit soaked in a coffee and marsala syrup, a marsala mascarpone mousse, a second biscuit soaked in the same syrup and a second layer of marsala mascarpone mousse. The dessert is sprinkled with cocoa powder.
Entremets Café includes almond biscuits soaked in coffee-infused syrup, coffee-infused buttercream and chocolate ganache. All covered in a dark chocolate icing.
This Lemon Entremets is made with almond biscuits, a white chocolate, lemon and lime crisp, a lemon cream and a mascarpone and lemon mousse. The whole is topped with a yellow glaze and lemon semolina.
The Tiramisu Entremets consist of a black shortbread biscuit soaked in a coffee and marsala syrup, a marsala mascarpone mousse, a second biscuit soaked in the same syrup and a second layer of marsala mascarpone mousse. The dessert is sprinkled with cocoa powder.
Entremets Opéra features almond biscuits soaked in coffee-infused syrup, coffee-infused buttercream and chocolate ganache. All covered in a dark chocolate icing.
L'Entremets Citron consists of a lemon dacquoise biscuit, a white chocolate crunch, a Sicilian lemon cream, an almond biscuit, a lemon mascarpone mousse and a lemon glaze with lemon zest.
Plain biscuit covered with a hazelnut chocolate crisp and a chocolate mousse. Caramelized hazelnut grain and chocolate velvet finish.
A cocoa sponge cake garnished with mango passion mousse covered with a cocoa sponge cake punched in kirsch syrup and a mango passion mousse characterizes this dessert. Its mango passion fruit and coconut filament topping finish brings color and freshness.
This frozen Yule log features an almond cookie, a milk chocolate and speculoos crisp, a milk chocolate mousse, a sponge cake and a speculoos mousse. It is enrobed in milk chocolate and topped with milk chocolate mousse quenelles, speculoos chips and a milk chocolate star. Defrost 4h at 4°C.
Light and airy like the cake of the same name, this "Merveilleux" log is made with dark chocolate ice cream (69% cocoa, pure Côte d'Ivoire origin), white chocolate ice cream mousse, French meringue discs and a milk chocolate coulis. It is coated with dark chocolate shavings and topped with a meringue decoration.
Entremets Mangue Passion includes a white shortbread almond biscuit, a spicy mango and passion fruit confit, pieces of mango and destemmed redcurrants, and a white sponge cake. The whole is topped with a mascarpone mousse and covered with an orange glaze.
A refined, ready-to-use festive dessert, this royal log combines the sweetness of a chocolate mousse, the intensity of a shiny cocoa icing and the crunch of a dried fruit praline. Carefully crafted, it stands out for its rich flavour and perfect texture when cut.
A gourmet, well-balanced composition:
► A soft cocoa sponge cake ► A creamy chocolate mousse ► A crunchy praline and dark chocolate insert ► An intense and elegant cocoa mirror icing ► A dark chocolate decoration for a professional finish Its size (530 g) is suitable for 6 to 8 portions, ideal for end-of-year cards or festive menus.
Chosen for its consistency of production, impeccable serviceability and intense chocolate flavour, this festive log is a sure bet. It guarantees a professional finish with no preparation, saving you time in the kitchen or in the shop.
Tips for use:
► Remove the log from its packaging and leave to defrost for 3 to 6 hours at +4°C.
► Never refreeze a thawed product.
► Store for up to 3 days at +4°C after thawing.
Elegant, fruity and full of contrast, this crispy log combines the sweetness of a red fruit mousse with the freshness of a blueberry compote and a delicately crunchy praline centre. Ideal for the festive season, it offers a refined alternative to chocolate logs.
A play of textures and flavours:
► A soft sponge cake
► A creamy red fruit mousse (redcurrant, blackberry, blueberry)
► A generous blueberry compote
► A crispy praline insert (almond, hazelnut)
► A shiny icing with tangy notes
► A dark chocolate decoration for a festive finish Its format is suitable for 6 to 8 portions, perfect for Christmas menus, buffets or catering displays.
Tips for use:
► Remove the log from its packaging and leave to defrost for 3 to 6 hours at +4°C.
► Never refreeze a thawed product.
► Consume within 3 days of thawing, stored at +4°C.
Handcrafted in the Hauts-de-France region, the citrus fruit log combines intense fruitiness with lightness. Composed of a duo of full-fruit sorbets made from blood orange (50%) and lemon (25%), it is enhanced with mandarin confit and a crispy hazelnut streusel that is gluten- and lactose-free. The whole thing is decorated with a soft meringue that is both light and melt-in-the-mouth. A festive and elegant dessert, perfectly suited to gluten-free and lactose-free diets, without compromising on indulgence.
Special features:
► Gluten-free
► Lactose-free
► Full-fruit sorbets
► Made in France
This LES DÉLICES DE JANICE Apple Caramel Half Frame is a delicious combination of regional flavours. This frozen Apple Caramel dessert is a generous Normandy-inspired dessert, ready to be cut into portions. It consists of a cocoa sponge cake base, topped with a creamy caramel mousse and a generous helping of caramelised apples (32% of total weight). The product contains premium ingredients such as Isigny AOP semi-salted butter caramel (4%) and salted butter caramel chips. Its dimensions are 270×350×35 mm. Delas has chosen to list this dessert in order to offer professionals a pastry that combines the sweetness of apple with the intensity of salted butter caramel, a revisited classic that is easy to portion thanks to its frozen frame format.
Culinary uses and storage:
► Use: Ideal for plated desserts, gourmet buffets or banquets. Its moderate height (35 mm) and flat surface make it easy to cut and plate.
► Preparation: Defrost the product in the refrigerator for 3 to 6 hours at +4°C.
► Storage: Frozen product. Store at −18°C.
► After defrosting: Store for up to 3 days at +4°C. Never refreeze a defrosted product.
This LES DÉLICES DE JANICE Raspberry Half-Frame is fruity freshness in a professional format. This frozen raspberry dessert is a classic dessert designed to be cut into regular portions. It is built on a plain sponge cake base, topped with a creamy vanilla-flavoured mousse and generously garnished with raspberries (17% of total weight). Its dimensions are 270×350×40 mm. Delas has chosen to highlight this raspberry cake to offer catering professionals a dessert that is both elegant and quick to serve. The frozen frame format guarantees the stability of the mousse and preserves the intense flavour of the raspberries, saving considerable time during busy service periods.
Culinary uses and storage:
► Use: Ideal for adding a fruity and refined touch to your menus. It is perfect for dessert buffets, combining the acidity of raspberries with the sweetness of vanilla. The frame format makes it easy to obtain uniform portions for impeccable presentation.
► Preparation: Defrost the product in the refrigerator for 3 to 6 hours at +4°C.
► Storage: Frozen product. Store at −18°C.
► After defrosting: Store for up to 3 days at +4°C. Never refreeze a defrosted product.
This LES DÉLICES DE JANICE Strawberry Half-Frame is a classic ready-to-serve dessert. This frozen strawberry cake is ideal for cutting and serving in individual portions. It consists of a plain sponge base, generously filled with vanilla-flavoured mousse, half strawberries (20% of the total weight of the product), and topped with Italian meringue. Its dimensions are 270×350×40 mm. Delas has selected this classic dessert to provide catering and restaurant professionals with an iconic, ready-made dessert. This frozen half-frame format ensures easy storage and consistent quality of the meringue and mousse, saving considerable time during preparation.
Culinary uses and storage:
► Use: Perfect for dessert buffets, banquets or restaurant menus. The frame allows for clean and even cutting of portions, optimising presentation.
► Preparation: Defrost the product in the refrigerator for 3 to 6 hours at +4°C.
► Storage: Frozen product. Store at −18°C.
► After defrosting: Store for up to 3 days at +4°C. Never refreeze a defrosted product.