We would like to share some quick tips & ideas from our development bakery chefs showing you how easy it is to use and enhance our products...

Transform our Crème Pâtissѐrie Tartelette – Code: TPAT

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All the colours of the British flag in a beautiful fresh fruit tartelette. Remove our TPAT Crème Patissiere tartlette from the freezer, remove from the packaging and allow to defrost. Fill one side with blueberries and the other side with strawberries and present on a plate with a lightly whipped crème Chantilly.

Transform our Traditional Portuguese Cake – Code: 6985

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To this ...

Defrost the muffin and cut in half. Scoop some of the sponge out of the bottom half. Soak the sponge with some orange liqueur. Whip some egg whites to form sweet Meringues. Crush some raspberries and mix with the remaining sponge, place the mixture in the base of the muffin and top with a spoon of vanilla ice cream, replace the top and quickly cover with the whipped egg whites. Either brown quickly with a blow torch or in a hot oven. Finish with a dusting of icing sugar.

Mini Blueberry Muffin – Code: RE01

Defrost the muffin and slice. Crush some blueberries with icing sugar and mix with Mascarpone cheese; keep some of the blueberry sauce to drizzle over the top. Present the muffin with a spoon full of the cream and finish with a drizzle of the sauce and dust with icing sugar.