Confeitisserie®

Macarons

Macarons


Small and round sweet, crunchy on the outside, moist and soft on the inside, made of almond, egg white and sugar. They have a filling and can have different shades and tastes. It is dough that its origin is Italian and it will have been taken to France, where it went through numerous modifications until arriving today.

Choux

Choux


Choux pastry is one of the most used pastries, especially in the French pâtisserie, usually based on water, milk, flour, butter, salt and sugar, which can be used in many sweets, mostly stuffed, such as éclairs, petit -choux, paris brest, chouquettes, religieuse, saint honoré, and many others.
Semi-cold and Mousses

Semi-cold and Mousses


Ice cream or creamy desserts prepared with a cream base that contains biscuit and / or fillings of fruits, chocolate, coffee or nuts, or other ingredients, and finally glaze toppings or toppings and granules.
Tarteletes

Tarteletes


Small, tart-like but smaller-sized biscuits, can be stuffed with various types of cream, fruit or jam, chocolate, and other fresh or dry ingredients.
Meringues

Meringues


Confectionery with sugary preparation of egg whites, with a creamy or crunchy texture, from which sighs pavloves, merengue-pops, etc., and various toppings can be used. Meringue is known in confectionery all over the world and can be made in 3 different versions: French, Swiss and Italian.
Cakes

Cakes


Cakes with different types of dough and ingredients, with or without filling, with or without layers, different formats, different sizes, with or without central hole, without cover or with numerous toppings, namely ganache, buttercream or cream cheese, naked or semi-naked (almost no cover or just some), the sugar pastes, a world of creations to be made and unveiled.
Pastels

Pastels


Flour dough pastries with shapes of choice, fried or made in the oven, can be sweet or savory, as well as their numerous fillings.
Conventual

Conventual


Candies that were made in the convents, characterized for being composed of sugar syrups and egg yolks. Conventual sweets in Portugal have their origin in the fifteenth century, with an extensive list and covering practically all regions, and the confection of a particular candy may vary according to the location and the convent of origin.
Brigadeiro

Brigadeiro


Condensed milk confection with an endless number of ingredients, are part of the traditional Brazilian cuisine, their texture can be creamy as used as fillings for other desserts, or more compact to roll into balls and cover with different granules.
Candies

Candies


All the sweets or appetizing delicacies that are ingested without being for need of food or for great nutritional properties ... Eat them just because! Candie are usually sweet, but they may also be salty.
Cookies

Cookies


Small cakes, cookies or biscuits, whose dough is usually composed of flour, butter, sugar and eggs, with the possible combination of several liquid or dry ingredients, shaped in the sizes and formats of choice.
Festive cakes

Festive cakes


Where there´s a party there is cake... and these are always in the memory of our guests...
Festive packs

Festive packs


Compositions of candies that will shine in your festivities ...