Traiteur de Paris | Tradition Petits Fours

The rich colours of the Traditional Petits Fours introduce you to the solid value of French patisserie.

• Pistachio financier, apricot jelly, pistachio
• Almond biscuit, vanilla mousse, strawberry-flavoured compote
• Éclair, chocolate crème pâtissière, chocolate icing
• Almondine with lemon zest, lemon cream, semi-confit lemon zest
• Opéra (biscuits soaked in coffee, coffee butter cream, chocolate ganache, chocolate icing)
• Caramel crumble, caramel cream, caramel crumble sprinkles
• Crumble, raspberry compote, white chocolate decoration.
• Chocolate crumble, chocolate ganache, chocolate mousse

Remove the plastic film before defrosting. Leave to defrost at +4°C/40°F for 2 hours.