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 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
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.
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.
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 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.
Flour dough pastries with shapes of choice, fried or made in the oven, can be sweet or savory, as well as their numerous fillings.
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.
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.
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.
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.
Where there´s a party there is cake... and these are always in the memory of our guests...
Compositions of candies that will shine in your festivities ...