Pastry
Entirely hand-crafted traditional cakes, whose bases are all produced in our Sembrancher laboratory.
« Choose the best raw materials » is our motto.
| Our sweets of St-Valentin |
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| Macaron à la framboise | Mousse à l'abricot | |
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| Mousse au Grand-Marnier | Millefeuille à la framboise | |
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In our selection we propose classic cream desserts: vanilla slices, forêt-noire chocolate cream cake, velvety chocolate truffé cake, St.Honoré caramelised cream puff cake, croque-en-bouche nibbles, mousses with fruit from the region (raspberries, strawberries, blackcurrants, William pears, etc.) and lemon tart.
We also propose our home-made ice creams and sorbets to the delight of the greatest gourmets ! We prepare our own vacherins (ice cream, cream, meringue and fruit) and bombes glacées ice creams for every occasion and to your specific taste.
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LA CRESSIN BAGNARDE |
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Prepare the ingredients and gently knead the dough, add the sultanas 2 minutes before the end of kneading so that they are not squashed, leave to ferment for a good hour. Then shape the dough into a ball and slightly flatten, place on a metal tray and cover with a plastic film. After leaving to ferment for roughly an hour, glaze to brown, cut the cressin with a diamond-shaped blade and sprinkle with granulated sugar. Cook in an oven at a low temperature (180°C) for around 25 to 30 minutes. Ideal for breakfast with a shell of butter from the farm… Enjoy ! |
