Savory filling bases and snail shells | Le Delas
Savory bases to garnish from puff pastries to wraps and snail shells
These catering crusts, or vol-au-vent, are produced by a small Breton company of 6 people in a completely traditional way.
This filling base is a popular alternative to pizza dough. It resembles focaccia but is much lighter, fluffier and airier. Warmed up with a drizzle of olive oil, or topped like a pizza, this authentic sourdough pinsa with extra virgin olive oil is shaped by hand and stone-baked according to the traditional Italian recipe. It's as light and fluffy as you'd like, ready to put in the oven on its special baking tray. 5 to 8 minutes at 220°C and you're ready to go.
These vol au vent for garnishing are culinary preparations appreciated for their light, crispy puff pastry and their round, fluted shape. have a regular development and consistent quality. Their light, crispy puff pastry is round and fluted. Their removable cap makes them easy to eat, while mastery of preparation and baking techniques guarantees regular development and consistent quality.
These ready-to-fill savory mini tarts offer the advantage of perfectly regular appearance and shape. They are ideal for receptions and catering buffets.
These delicate croustade are made only by Rahms, a Swedish family business for several generations. Rahms mini chips are sold worldwide and are renowned for their quality, crisp texture and versatility. There are countless recipes, recommending this unique product, which can be served hot or cold for crispy canapés with various hot or cold toppings, salty or sweet...
Empty, these shells allow Chefs to use snails in parsley or to offer original recipes. This container, traditional or original depending on the context and the recipe that garnishes it, can be used for standing cocktails since the shells can be held in the hand.
Bruschetta in olive oil is a traditional Italian culinary speciality, consisting of a large slice of toasted bread on which are arranged various ingredients such as sauces, tomatoes, cold meats or cheese, usually seasoned with a drizzle of good olive oil. An ideal base for snacking and takeaways, and for giving free rein to your creativity.
Empty, these shells allow Chefs to use snails in parsley or to offer original recipes. This container, traditional or original depending on the context and the recipe that garnishes it, can be used for standing cocktails since the shells can be held in the hand.
Large and resistant durum wheat pancakes, ideal for making wraps, tortillas or fajitas.
Decoration in the shape of a crescent for vol-au-vent, produced by a small Breton company of 6 people in a completely artisanal way.
These delicatessen crusts or vol-au-vent are produced by a small Breton company employing 6 people in a completely traditional way.
Delicatessen crust in the shape of a scallop shell for seafood vol-au-vents, produced by a small Breton company of 6 people in a completely artisanal way.
These puff pastry bites are commonly called caterer crusts or vol-au-vent.
Easy to fill, Piadina is an Italian culinary speciality from the Emilia-Romagna region, and a much-loved cake throughout Italy. The original recipe was made with lard, which has now been replaced by olive oil. It can be used as a wrap or a thin pizza base, topped with Italian specialities such as ham, sausage, mortadella, cheese, sun-dried tomatoes and salad.
These pure butter bite-size crusts for filling are made from pure butter puff pastry from France and arranged in two trays of 15 crusts. Store between 0°C and 4°C.