PASTRIES
ECLAIR
Long thin pastry made with choux pastry dough
filled with a cream and topped with icing
FRUIT TARTS
A baked pie shell. Once the pastry shell has
been baked and cooled, it is a good idea to
sealed with a thin layer of apricot glaze or
melted chocolate. Filling then piped or spread
over the crust.
LEMON TARTS
Lemon filling piped or spread in a tart
ORANGE TARTS
Orange filling piped or spread in a tart
PEAR TARTS
Pear filling piped or spread in a tart
APPLE TARTS
Apple filling piped or spread in a tart
ALMOND CAKE
Made with imported Belgium coffee
(Grootmoeders Koffie espresso)
CARRE CONFITURE APRICOT OR ORANGE
The sweet, tangy essence of ripe apricots
then paired it with light, buttery puff pastry.
(Can also be made wit orange filling)
TART TATIN
Upside-down apple tart in which the apples
are caramelized in butter and sugar before
the tart is baked
BREAKFAST PASTRIES
CROISSANTS
Buttery flaky pastry, named for its distinctive
crescent shape. Made of a leavened variant of puff
pastry. Dough layered with butter, rolled and folded
several times in succession.
ALMOND CROISSANTS
Made with Grootmoeders Koffie espresso,
steamed milk & a little foamed milk
CHOCOLATE CROISSANTS
(Choice of dark, milk, white, caramel and cappuccino chocolate)
PROSCIUTTO & SWISS
CHESSE CROISSANTS
hot milk, and steamed-milk foam.
RAISINS DANISH
FRUIT DANISH
Made with Grootmoeders Koffie esperesso, and hot water
PECAN STICKY
(weekends only)