Aqua Night Buffet Antipasti

Total Page:16

File Type:pdf, Size:1020Kb

Aqua Night Buffet Antipasti AQUA NIGHT BUFFET ANTIPASTI Caper berries Grilled-marinated artichoke Grilled-marinated asparagus Grilled-marinated bell peppers Grilled-marinated eggplant Grilled-marinated zucchini Marinated-garlic black Kalamata & green olives Marinated-herbs Feta Semi dried tomato Sun dried tomato AQUA NIGHT BUFFET BRUSCHETTA & GAZPACHO Bruschetta Mushroom, herbs, olive oil Parma ham, Parmesan, rocket Prawn, garlic, herbs, onion, olive oil Tomato, herbs, onion, olive oil Gazpacho Tomato Water melon AQUA NIGHT BUFFET COLD CUT Beef Bresaola Pancetta Pram Ham Roast Beef Salame Felino Salame Milano CHEESE Caciotta Fontina Parmigiano Pecorino Taleggio CONDIMENTS Almond Nut, Hazelnut, Walnuts, Apricot, Mango, Prunes, Crackers & Honey Comb AQUA NIGHT BUFFET STARTER Baby Octopus, Grilled Fennel, Herbs, Lemon Dressing Bocconcini Mozzarella, Cherry Tomato Salad, Basil-Olive Oil Dressing Grilled Green Asparagus, Crumbled Feta, Balsamic Reduction, Olive Oil Lentil and Zucchini Salad, Balsamic Dressing Panzanella Salad Croutons, Bell Pepper, Caper, Cucumber, Fresh Basil, Onion, Sun Dried Tomato, Olive Oil Parmigiana Di Melanzane Potato and Beef Salad, Mayonnaise Sauce Vitello Tonnato Roasted Veal, Anchovy, Caper, Tonnato Dressing Condiment Vegetables Roma tomato, caper berries, cucumber, grilled artichoke, herbs, Kalamata olive, onion Dressing Caesar, French vinaigrette, balsamic, cider vinegar, olive oil Garlic-croutons Orange segment Parmigiano shaved Rocket leaves AQUA NIGHT BUFFET SOUP Minestrone RISOTTO (LIVE STATION) Calamari Clams Maldivian lobster Mussels Prawn CONDIMENTS Asparagus, Chili Flakes, Fresh Herbs, Kalamata Olive, Mushroom, Tomato Cherry, Black Truffle, Pesto, Octopus Ink, Saffron, Parmegiano AQUA NIGHT BUFFET PIZZA & STREET FOOD Pizza Frutti di Mare Tomato sauce, mozzarella, selection of seafood Margarita Tomato sauce, mozzarella, basil leaves Prosciutto di Parma Tomato sauce, mozzarella, rocket, sun-dried tomato, Parma ham Siciliana Tomato sauce, mozzarella, black olive, caper, onion, tuna Blue Cheese Corn Pesto Roasted chicken Sundried tomato, rocket leaves Truffle Vegetables Street Food Arancini Suppli AQUA NIGHT BUFFET CARVING (LIVE STATION) Beef Rib-Eye Veal Scaloppine Whole Maldivian Reef Fish Grill vegetables Bell pepper, eggplant, zucchini CONDIMENTS & SAUCES BBQ, lemon butter, sweet chili, veal jus, Dijon mustard, lemon wedge GARNISH Zucchini scapece, rosemary potato, broccoli-cauliflower gratin AQUA NIGHT BUFFET PASTA HOMEMADE (live station) Capellini Cappellotti (Cheese) Fettuccine Maccheroni Penne Plin Ravioli Spinach-Ricotta Spaghetti Tagliolini Tagliolini (Black) GARNISH Calamari, Maldivian Lobster, Norwegian Salmon, Prawn CONDIMENTS Asparagus, Chili Flakes, Fresh Herbs, Kalamata Olive, Mushroom, Tomato Cherry, Black Truffle, Pancetta, Saffron, Parmigiano SAUCES Carbonara, Cheese Sauce, Pesto, Ragù, Tomato, Truffle Cream AQUA NIGHT BUFFET DESSERT Baci Di Dama Cassata Sponge cake, dry fruit, ricotta Concerto Chocolate, feuilletine, nuts Éclair Mocha Macaron Assortment Meringue with Nuts Mille-Feuille Vanilla Chocolate Profiterole CAKE Cappuccino Caprese Cheese Cake Exotic Fruit Mandarin Gianduja Chocolate ‘Va l h ro n a ” Opera AQUA NIGHT BUFFET SHOT Budino Lemon (Pudding) Cappuccino Panna Cotta Cherry Pistachio Mousse Mango Tiramisu Nutella Tiramisu Rum Baba Tiramisu Vanilla “Bourbon” Crème Brûlée Vanilla “Bourbon” & Raspberries Panna Cotta Zuppa Inglese (Fruits Clafoutis) TARTLET Blueberry, coconut Chocolate, cherry Chocolate Exotic fresh fruit Lemon meringue Mont-Blanc Pear crumble Plum AQUA NIGHT BUFFET FRUIT (LIVE STATION) Tropical fresh fruit display Tropical fresh fruit sliced BREAD STATION Ciabatta Ciabatta Pavé Ciabatta Loaf Cherry Tomato’s Focaccia Olive’s Focaccia Pesto Focaccia .
Recommended publications
  • How Many French Desserts Can You Name?
    How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
    [Show full text]
  • Buffet Menus
    Buffet Menus Canapés Menu Meat Fish Dessert Wafer Parma ham roast fig ciabatta Smoked salmon and brandy mousse Tiramisu filled profiterole dipped in ground pistachio Smoked bacon and cherry tomato tartlet Japanese crab and seaweed tempura Cocktail key lime pie Fillet of beef Yorkshire pudding Smoked halibut and horseradish parsley crostini Assorted French macaroons Asian duck spring roll and plum dipping sauce Prawn cocktail with sundried tomato mayonnaise Dark chocolate and raspberry délice Lamb hash harissa mayonnaise Cherry frangipane tartlet Vegetarian Tandoori marinated chicken, fresh mint yoghurt Goats cheese cornetto with red pepper syrup Pepper salt beef with piccalilli on rye Asian spiced feta, marinated tomato Sweet chilli chicken skewer and fresh coriander Potato scone with cream cheese colcannon Rillette of duck with kumquat jam Wild mushroom and tarragon leek tartlet Foie gras and raspberry meringues Designed to be served during your drinks reception, and priced at £2.75 each. We recommend a minimum of 3 canapes per person Finger Buffet A selection of sandwiches, wraps and rolls plus 8 items from the following selection - £27.00 A selection of sandwiches plus 6 items from the following selection - £21.00 All served with tea and coffee Dublin bay prawn with chive caper mayonnaise Deep fried Cornish Yarg with apple chutney Meat Lightly smoked trout fillet and asparagus tartlet Fricassee of forest wild mushroom and spring onion tartlet Smokey BBQ glazed pork chipolatas with Worcestershire Creole breaded prawns with salsa dip
    [Show full text]
  • Cremfil Silk Vanilla Where Reliability Meets Convenience the Puratos Cremfil Silk Range of Ready-To-Use Cream Fillings Deliver Superior Performance
    Cremfil Silk Vanilla Where reliability meets convenience The Puratos Cremfil Silk range of ready-to-use cream fillings deliver superior performance. Cremfil Silk has amazing bake and freeze/thaw stability as well as a silky texture and a clean cut. Cremfil Silk fillings deliver a smooth, melting texture that is both functional and great tasting! A ready-to-use creamy vanilla filling that has a silky smooth texture and tastes great. It is suitable for a variety of applications and offers superior performance Product Code: 4109038 Packaging Format: Pail - 9 kg To order please contact your Puratos Key Account Manager today, or call 1.800.668.5537 • 905.362.3668 [email protected] • www.puratos.ca Cremfil Silk Vanilla Puratos Cremfil Silk Vanilla is a smooth and creamy filling with hints of dairy and an authentic vanilla taste profile made with natural flavours and colours. It can be used whenever a vanilla, custard, bavarian, or venetian cream is desired. It offers superior performance with excellent Product Code: bake and freeze/thaw stablility as well as a silky texture and a clean cut. Cremfil 4109038 Silk Vanilla is ready-to-use and is suitable for a variety of short to medium shelf-life Packaging Format: applications. It can be used as a filling in either pre or post bake formats. Pail - 9 kg FEATURES BENEFITS • Vanilla/custard cream type filling • Ideal viscosity for pumping, depositing, or injecting • Smooth silky texture and a clean cut before or after bake • Ready to use • Ready to use format is convenient and saves time •
    [Show full text]
  • Disney Travel Babble
    ©Disney RECEPTION BREAKFAST À la Carte Hors d’Oeuvres BREAKS C H O I C E O F T H R E E H O R S D ’ O E U V R E S $36 ++ per Guest C HOICE O F F OUR H ORS D ’OEUVRES $43 ++ per Guest C HOICE O F F IVE H ORS D ’OEUVRES $49 ++ per Guest LUNCH ADDITIONAL HORS D’OEUVRES: T O A DD M ORE H ORS D ’OEUVRES T O Y OUR F IVE C HOICE O PTION $6 ++ per Guest RECEPTION D E L U X E C O L D H O R S D’OEUVRES Bruschetta Compressed Fruit with Prosciutto DINNER Compressed Strawberries with Brie Togarashi-spiced Tuna with Ogo Salad and Mango Wasabi Drizzle Red Pepper Goat Cheese and Olive Tapenade Crostini DESSERT Avocado and Crab Salad with Citrus Vinaigrette in a Spinach Phyllo Cup Mozzarella and Tomato Skewer with Aged Balsamic Mediterranean Antipasto Skewer SERVICE Spicy Beef and Onion Jam Crostini NOTES Cream Cheese Stuffed Peppadew Price based on up to 1½ hour of service. Hors d’Oeuvres must be ordered for the Entire Group. We are happy to discuss and attempt to accommodate any special dietary requirements for your upcoming event. For individuals in your group with food allergies, they must use their own direction on which food items to consume, as we cannot guarantee that allergens were not introduced during another stage of production, including ours. All Prices Subject to Change. All Prices Subject to a 24% Service Charge and 6.5% Sales Tax.
    [Show full text]
  • Butlered Reception Selections
    BUTLERED RECEPTION SELECTIONS Margherita Mozzarella, Roasted Plum Tomato & Fresh Basil - Flatbread Lavosh with Fresh Mozzarella & Pine Nut Pesto - Sea Scallop Au Poivre with Jalapeno Peach Jam - Vegetable Rice Paper Roll with Thai Dipping Sauce - Brushetta of Jumbo Shrimp with Fresh Basil - Leek & Sun Dried Tomato Canapé with Boursin Cheese & Seasonal Marmalade - *Watermelon & Feta Kabob with Chiffonade of Mint - Three Cheese Profiterole with Berry Preserve - Lobster Mashed Potato “Martini” With Chive Crème Fraiche & Scallion - Shrimp BLT Bacon, Lettuce, Tomato, Avocado Wedge, Horseradish Aioli - Tandoori Lamb Loin Served on Crispy Curried Wonton with Apricot Chutney & Mint Relish - Terriyaki Tofu Kabob Wild Mushroom, Pickled Cabbage, Sweet & Sour Soy Dipping Sauce - Chicken “Souvlaki” Jalapeno Feta Cheese, Tomato, Lettuce Tzatziki Sauce Sweet & Sour Lollipops Asian Meatballs with Teriyaki Dipping Sauce - Canapé of Fine Herb Hummus served on Crostini - Bleu Cheese Soufflé with Rosemary & Dill Sour Cream Garni - Grilled Shrimp Nacho Served on Crispy Tortilla, with Salsa, Avocado, & Sour - Red Pepper & Corn Fritter Ginger Snap Dipping Sauce - Braised Beef Short Rib Served on Crostini with Poblano Aioli & Red Onion Marmalade - Coq Au Vin Sheppard’s Pie Silky Parsnip Puree - Onion Ale Battered Frank Maple Horseradish Dipping Sauce Blini- Russian Pancake Served with Caviar & Crème Fraiche - Seared Gnocchi & Kielbasa Kabob with a Honey Mustard Dipping Sauce - Honey Coconut Shrimp - Gazpacho Shooter with Herbed Grissini Stirrer - Tuna Tartar
    [Show full text]
  • Full Range 2017
    TUSCANY FULL RANGE 2017 FULL RANGE 2017 INDEX OF PRODUCTS PICCOLO PASTRIES ••••••••••••••••••••••••••••••••••••••••• 5 SINGLE PASTRIES ••••••••••••••••••••••••••••••••••••••••••• 11 INDIVIDUAL PORTIONS 120/150g ••••••••••••••••••••••••• 23 ELEGANT CAKES MIN. 270g ••••••••••••••••••••••••••••••• 29 500g CAKES ••••••••••••••••••••••••••••••••••••••••••••••••• 35 1000g CAKES •••••••••••••••••••••••••••••••••••••••••••••••• 43 EASY SLICING CAKES ••••••••••••••••••••••••••••••••••••••• 53 CELEBRATION CAKES •••••••••••••••••••••••••••••••••••••• 57 PACKAGING ••••••••••••••••••••••••••••••••••••••••••••••••• 63 PAGE 3 FULL RANGE 2017 PAGE 4 FULL RANGE 2017 PICCOLO PASTRIES FROM PAGE 6-9 PAGE 5 FULL RANGE 2017 PICCOLO RUM BABÀ ............................................................................... Grams per piece 20 Traditional Italian cake Shelf-life (days) 180 soaked in rum Pieces per Tray 70 Minimum Weight 1400 PALLETT SPECIFICATION Carton Dim. cm 40x30x8 Cartons per Layer 8 Layers 20 Total Cartons 160 CATALOgUE 475 | EAN 8054934744754 Pallet Weight (kg) 236 PICCOLO CHANTILLY PROFITEROLE ..................................................... Grams per piece 20 Choux pastry shell with sugar Shelf-life (days) 180 grain filled with Chantilly Pieces per Tray 60 cream and decorated with Minimum Weight 1200 icing sugar PALLETT SPECIFICATION Carton Dim. cm 40x30x8 Cartons per Layer 8 Layers 20 Total Cartons 160 CATALOGUE 472 | EAN 8054934744723 Pallet Weight (kg) 204 PICCOLO CHOCOLATE CHANTILLY PROFITEROLE ............................. Grams
    [Show full text]
  • Choux Pastry
    CHOUX PASTRY HISTORY: It was invented by the French chef Antonin Carême. The name comes from the French for cabbage, chou, because of the characteristic shape of the cream-filled puffs. The cream puff is believed to have originated in Italy. When Catherine de Medici moved to France in 1533 she brought with her to France her entire court, which included her chefs. Her head chef by the name of Panterelli made gâteaux with a dried hot dough he invented, called pâte à Panterelli. The pastry later became know as pâte à Popelin, and Popelins were a form of cake made in the Middle Ages in the shape of large puffs. Perfected by Avice and later by Antoine Carême, this dough became the same recipe for choux pastry as it is used today. The Choux Pastries dough, called panade, is a dough that is cooked before being baked. It starts with simple dough of water, butter, flour, and eggs. During baking the eggs help form a thin crust on the outside, while the steam trapped inside expands giving to the pastries a typical puffed hollow shape. The pastries can be filled and assembled to form Profiterols, Croquembouche (stacks of profiteroles glued together with caramel), gâteau St.-Honoré, etc. In Italy Choux Pastries filled with custard are often stacked in a tall pyramidal shape. Chocolate is poured on the stack and decorated with whipped cream. POINTS AND PRECAUTIONS TO BE KEPT IN MIND WHILE MAKING THE CHOUX PASTRY: 1) The quantity of egg should be just right. If the recipe calls for 4 eggs I add the first 3 and the last a little at the time in order to control the consistency.
    [Show full text]
  • Patina Restaurant Private Dining Menu
    PRIVATE DINING Chef Joachim Splichal is honored as Michelin Star 4 Stars James Beard Foundation’s Food Network one of the nation’s‚ Legendary -LA Times a Best California Chef “Restaurateur of the Year” Chefs by Bon Appétit CATERING AND SPECIAL EVENT SALES 213 972 302 | [email protected] 1150 S. Grand Avenue, Los Angeles, CA 90015 | patinagroup.com TRAY PASSED HORS D’OEUVRES PRE-DINNER HALF HOUR Select four I $15 per person 1 HOUR Select five I $25 per person 1.5 HOURS Select six I $35 per person 2 HOURS Select seven I $45 per person Special dietary requests can be accomodated on-site. We are happy to customize a menu for your event. Beverages charged upon consumption and customized to complement your menu. COLD Rice Cracker Hamachi, yuzu aioli Beef Tartare Cornichon, toro chip Lobster Roll Profiterole Granny Smith apple, tobiko Smoked Salmon Brioche toast, lemon dill cream Crostini Smoked salmon, avocado mousse Buffalo Mozzarella Eggplant caviar Fingerling Potato Niçoise garnish Tomato Bread Basil, Ibérico ham Manila Clam Dashi jelly, pickled green onion purple rice chip, salmon roe, cucumber, oyster vinaigrette HOT Crusted Potato Purée Lemon crème fraîche, caviar Oyster Beignet Tartar sauce Tiger Prawn en Papillote Thai basil Cod Brandade Croquette Piquillo dressing Wild Mushroom Puff pastry, Parmesan Gruyère Béchamel Stuffed Gougères Grilled Polenta Balsamic, pork belly Foie Gras Stuffed Potato Croquette Toasted almond Sea Urchin Tempura Curry aioli, nori BITE-SIZED DESSERTS $15 Chef’s seasonal selection of bite-sized desserts Priced per person unless otherwise noted. Current service charge and state sales tax are additional.
    [Show full text]
  • French to English Food Glossary
    French to English Food Glossary A Abbacchio: young lamb, specialty of Corsica. A point: cooked medium rare. Abat(s): organ meat(s). Abati(s): giblet(s) of poultry or game fowl. Abondance: firm thick wheel of cow's-milk cheese from the Savoie, a département in the Alps. Abricot: apricot. Acacia: the acacia tree, the blossoms of which are used for making fritters; also honey made from the blossom. Acajou: cashew nut. Achatine: land snail, or escargot, imported from China and Indonesia; less prized than other varieties. Addition: bill. Affamé: starving. Affinage: process of aging cheese. Affiné: aged, as with cheese. Agneau (de lait): lamb (young, milk-fed). Agneau chilindron: sauté of lamb with potatoes and garlic, specialty of the Basque country. Agneau de Paulliac: breed of lamb from the southwest. Agnelet: baby milk-fed lamb. Agnelle: ewe lamb. Agrume(s): citrus fruit(s). Aïado: roast lamb shoulder stuffed with parsley, chervil, and garlic. Aiglefin: aigrefin, églefin: small fresh haddock, a type of cod. Aïgo bouido: garlic soup, served with oil, over slices of bread; a specialty of Provence. Aïgo saou: water-salt in Provençal; a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil; specialty of Provence. Aigre: bitter; sour. Aigre-doux: sweet and sour. Aigrelette, sauce: a sort of tart sauce. Aiguillette: a long, thin slice of poultry, meat, or fish. Also, top part of beef rump. Ail: garlic. Aile: wing of poultry or game bird. Aile et cuisse: used to describe white breast meat (aile) and dark thigh meat (cuisse), usually of chicken.
    [Show full text]
  • Small Desserts
    Small Desserts TARTLETS & CUPS COOKIES & BARS o PUMPKIN PIE TARTLET o FIVE SPICE GLAZED GINGER SNAPS o LEMON CURD TARTLET o APPLE JAM LINZER COOKIES o BAKED CHOCOLATE TARTLET o LEMON TEA COOKIES o WHITE CHOCOLATE TARTLET o CARAMELITA o CHERRY PIE TARTLET o CARAMEL BROWNIE o APPLE & WHITE CHEDDAR TARTLET o BLACKBERRY LINZER TORTE o KEY LIME TARTLET o SEASONAL FRUIT LINZER TORTE o PECAN TARTLET DESSERT SHOOTERS o TIRAMISU TARTLET o KEY LIME MOUSSE o MANGO MOUSSE TARTLET o TIRAMISU o CARAMELIZED ORANGE TARTLET o WHITE CHOCOLATE MOUSSE NUTELLA RASPBERRY TARTLET o o CHOCOLATE MOUSSE RASPBERRY LEMON CREAM TARTLET o o LEMON CURD SALTED CARAMEL CHOCOLATE CUP o o RICE PUDDING WONTON CANNOLI CUPS o o BANANA CREAM PIE MACARO(O)NS & WHOOPIE PIES o BISCOFF CHEESECAKE o CHOCOLATE DIPPED MACAROONS TRUFFLES LEMON PIE MACAROONS (Gluten-Free) o o WHITE CHOCOLATE OREO TRUFFLES o STRAWBERRY WHOOPIE PIE o WHITE CHOCOLATE LEMON TRUFFLES (Gluten-Free) o CARROT CAKE WHOOPIE PIE o ORANGE CREAMSICLE TRUFFLES (Gluten-Free) RED VELVET WHOOPIE PIE o o CARROT CAKE TRUFFLE GERMAN CHOCOLATE MACARON o o CHOCOLATE RASPBERRY CAKE TRUFFLE CHOCOLATE BISCOFF MACARON o o GERMAN CHOCOLATE CAKE TRUFFLE RICE KRISPIE TREAT MACARONS o o BIRTHDAY CAKE TRUFFLE PETIT FOURS o HAZELNUT CAPPUCCINO o CARROT CAKE OTHER SMALL DESSERTS o RED VELVET o LEMON RASPBERRY TIRAMISU o CHOCOLATE COVERED CHEESECAKE o PINEAPPLE CREAM CHEESE WONTON o CHOCOLATE & PISTACHIO o SNICKERS PROFITEROLE o CHOCOLATE DIPPED STRAWBERRY CONES o TOPPED WITH: PEANUTS, SPRINKLES, TOFFEE, CHOCOLATE TUXEDO MOUSSE o BUTTERFINGER,
    [Show full text]
  • Profiterole Dessert
    Profiterole Dessert Copyright © 2010 – keikos-cake.com – All Rights Reserved Profiterole Dessert Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: [email protected] Website: http://keikos-cake.com http://PastryFriends.com Copyright © 2010 – PastryFriends.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books. You find the video of making the Profiterole Dessert here: http://keikos-cake.com/recipes/profiterole-dessert VIDEO Note: You must be logged into your member account to view the video. Ingredients for 6 dessert plates For the choux pastry, use the cream puffs recipe with the same amounts: Milk 200 g (7 oz.) Butter 80 g (2.8 oz.) Flour 140 g (4.9 oz.) Eggs 200 g (7 oz.) 4-5 eggs Sugar 2 tea spoons Salt ½ tea spoon Filling Whipped cream 200 g (7.1 oz.) Caramel pastry cream 200 g (7.1 oz.) Orange sauce Orange juice 250 ml Chocolate sauce Sugar 2 table spoons Heavy cream 150 g (5.3 oz.) Gelatine 2 g (0.1 oz.) Couverture chocolate 120 g (4.2 oz.) Ginger 1 tea spoon Vanilla ice Prepare the choux pastry dough as described in the cream puffs recipe.
    [Show full text]
  • Treat Your Coffee “I Can Serve the TYC Products As They Are, As a Delicious Treat with Coffee
    Treat Your Coffee “I can serve the TYC products as they are, as a delicious treat with coffee. But I can also choose to be creative and turn them into a beautifully presented mini dessert of my own. The reactions of my customers are very positive. Pure indulgence for an unforgettable impression.” Treat Your Coffee TREAT YOUR COFFEE Developing a long-term relationship with your customers depends on the tiniest details. Indulge (the coffee of) your customers. With Treat Your Coffee we´ve selected for you an assortment of mini treats with which you can surprise your customers. The perfect alternative for a so-so cookie with coffee. Unforgettable, affordable and always different! Give a free little extra with the coffee and your customers are sure to feel even more welcome. Work up some coffee items into original, homemade little desserts and take the experience (and your business) to a higher level. Get to know a range of affordable products with many application possibilities in every hotel, restaurant or café environment. Choose the interpretation that fits you and your business, and give your customers a memorable coffee moment. Treat Your Coffee ICE CREAM SANDWICH Mini ball of pistachio ice cream between two crunchy baked waffles. CREATIVEMINI WITH WAFFLES - COFFEE BAR - WAFFLE POPS CHEESECAKE Colourful DECORATION assortment of Little half little waffles waffle, chocolate dipped in and lime peel as chocolate or finishing. glazing and adorned with sweet decoration. 5001501 MINI SUGAR WAFFLE TREATS Life is too short for bad coffee. 5001502 MINI DONUT FANCY MIX CREATIVE WITH DONUTS - ON THE GO - A cup of coffee shared with a friend is happiness tasted and time well spent.
    [Show full text]