Frozen pies and cakes, cheesecake, frames... | Le Delas
Frozen pies and cakes, cheesecake, blocks, brownies...
Plain biscuit covered with a hazelnut chocolate crisp and a chocolate mousse. Caramelized hazelnut grain and chocolate velvet finish.
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.
A pure butter sweet pastry, a thin layer of soft frangipane cream, a homemade raspberry compote topped with whole raspberries (40% raspberries). Store for 3 days after thawing at 0 to 4°C.
White sponge cake punched with kirsch syrup, vanilla-flavored Bavarian cream with half strawberries, white chocolate velvet decoration.
A pure butter sweet pastry, a soft frangipane cream flavored with amber rum and beautiful slices of William's pears. Store for 3 days after thawing at 0 to 4°C.
A pure butter sweet pastry, large pieces of apple and a tasty Norman mixture with raw almonds. Store for 3 days after thawing at 0 to 4°C.
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.
This gourmet red fruit tart is made with a pure butter sweet pastry topped with a thin layer of almond cream, homemade red fruit compote and whole red fruits, raspberries, blackberries, redcurrants and blueberries protected by a blond glaze. Keeps for 3 days after defrosting, between 0 and 4°C.