Mini Petits Fours Collections Delicate and perfectly balanced… The Recette Lenôtre Professionnel collection of Bridor mignardises sets the standard. More flavour, more fruit, less sugar. And above all more pleasing. All Chocolate Financiers Tarts 2x35 pcs 1x56 pcs 2x28 pcs 1. Cadre Opéra: soaked in coffee, 1. Pomponette pistache framboise: almond pistachio 1. Tartelette abricot: apricot compote, glaze, coffee buttercream, Passy Cacao Barry Une recette almond TPT, egg whites, brown butter and raspber- decorated with chopped pistachios. Lenôtre ries. 2. Tartelette ananas passion: blend of Professionnel ganache, chocolate icing. 2. Pomponette praliné: almond TPT, hazelnut almond pineapple cubes, thickened passion fruit 2. Financier cacao: Brown butter, chocolate and , egg whites, brown butter, hazelnut pieces. juice, glaze, grated coconut. almond base. 3. Pomponette cacao orange: moist and creamy 3. Tartelette groseille framboise: red currant 3. Succès croquant chocolat au lait: Succès and granulated orange. and framboise pépin mix, glaze. crust, feuilletine, milk chocolate mousse (Elysée Ca- 4. Pomponette gingembre: Genoese , 4. Tartelette chocolat: lightened chocolate cao Barry Une candied ginger. ganache (Passy Cacao Barry Une recette recette Lenôtre Professionnel), velvety chocolate. 5. Financier café noix de Pécan: almond TPT, egg Lenôtre Professionnel) pastry cream, glaze, 4. Coque coco passion: Chocolate shell, coconut whites, Trablit coffee, brown butter. decorated with a chocolate square. mousse, passion fruit coulis 6. Financier amande noisette: almond hazelnut TPT, 5. Tartelette citron: cream, lemon with 5. Moelleux chocolat: chocolate cake base. egg whites, brown butter. granulated lemon, glaze. 6. Coque caramel beurre salé: chocolate shell, 7. Financier cacao: almond TPT, egg whites, cocoa 6. Tartelette fromage blanc et framboise: creamy Isigny salted butter caramel, decorated with powder, brown butter. fromage blanc mousse, raspberry, glaze. chocolate pearls. 8. Financier cranberries parfum thé à la bergamote: 7. Tartelette pomme Tatin: caramel 7. Millefeuille chocolat framboise: Chocolate almond TPT, cranberries in syrup, egg white, brown mousseline, apple tatin, glaze squares, raspberry ganache (Cacao Barry Passy and butter. Elysée Une recette Lenôtre Professionnel). Paris Brest 1x48 pcs

1. Mousseline & cranberries (cranberry and raspberry pieces and puree). 2. Mousseline and Philadelphia cream cheese, maca- damia nut pieces and D’Isigny caramel pieces. Mix 3. Mousseline and salted butter caramel, fleur de sel. 4. Mousseline and hazelnut and almond praline. 1x63 pcs 5. Mousseline and yuzu puree. 6. Mousseline and chocolate ganache (assembly 1. Choux praliné: dough with chopped Passy Cacao Barry - a Lenôtre recipe - and Force and granulated sugar, Paris Brest cream. Noire couverture 2. Carré abricot miel: almond cake, apricot compote, chocolate) honey mousse, velvety chocolate and glaze 3. Tartelette fromage blanc et framboise: short crust pastry with almond cream, fromage blanc mousse, raspberry. 4. Succès croquant chocolat au lait: Succès pas- try crust, praline feuilletine, milk chocolate mousse CODE DESCRIPTION SELL UNIT SELL PRICE (Elysée Cacao BR33413 All Chocolate CS $85.95 Barry Une recette Lenôtre Professionnel), velvety chocolate. BR33414 Financiers CS $46.50 5. Coque coco passion: chocolate shell, coconut mousse and passion fruit coulis. BR33415 Mix CS $67.50 6. Tartelette pistache griotte: almond cream short BR33416 Tarts CS $55.50 crust pastry, morello cherry compote, glaze and chopped pistachios. BR33902 Paris Brest CS $42.95 7. Tartelette citron: short crust pastry and almond cream, lemon cream with granulated lemon. 8. Tartelette poire parfum verveine: short crust pastry and almond cream, pear compote, verbena and glaze. 9. Eclair chocolat: choux pastry dough, chocolate cream, chocolate fondant. Savory Gourmet, Inc, 13720 S. Gramercy Place, Gardena, CA 90249 Phone: (310) 391-5422, Fax: (310) 572-4452 www.savgourmet.com