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Pastryfor professionals

Since the mid-2000s, Les Craquelins de Saint Malo have developed a frozen pastry manufacturing business.

A whole range of entremets has been developed in accordance with the pastry tradition and its know-how. Our laboratory controls all the steps: making cookies, bavarians and mousses, inclusions (creme brulée, crémeux, ganache, ...), assembly of entremets, icing and careful finishing, freezing.

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The catalogue of references is extended and especially adapted to each customer. The proposed formats range from hooped (diameter: 60, 80, 140, 180 and 220 mm) to rectangular (half frame 360x275 mm, band 90x280 mm and individual 80x40 mm). Listening to the latest trends, our laboratory constantly creates new recipes, combines new textures and new flavours. Every day, in the service of better consumer satisfaction, innovation and quality are the drivers of our development.

Our frozen food offer is aimed at a clientele of professionals: specialized distributors, large and medium-sized stores (GMS), restaurant chains and specialized shops, communities, etc.

Some examples of pastries...

Discover our pastry production
in video

Discover some of our pastries

Individuals

  • Individuel chocolat

  • Chocolate crème brûlée (individual - 80 g)
    Joconde sponge cake, extra bitter chocolate bavaroise (mousse), vanilla crème brûlée. Garnish and glaze : chocolate stencil, chocolate glaze, gold leaf.

  • Individuel caramel

  • Salted Caramel (individual-80 g)
    Poppy seed joconde spongecake, caramel bavaroise, salted caramel cream. Garnish and glaze: caramel glaze and chocolate wafer.

  • allumette chocolat

  • Chocolate pecan («Allumette» -85 g)
    Coffee joconde sponge cake, salted caramel cream, pecan brittle, bitter chocolate bavaroise (mousse). Garnish : milk chocolate glaze, pecan

  • individuel vanille

  • Vanilla praline «pain d’épices» (individual–80 g)
    Joconde sponge cake with chopped hazelnuts, gingerbread cream, nougat praline brittle, Madagascar vanilla bavaroise. Garnish: vanilla glaze, macaroon, choppedhazelnuts.

  • noisette chocolat

  • Chocolate hazelnut cardamom («allumette» -55 g)
    Chocolate almond sponge cake, cardamom dark chocolate cream, caramelized hazelnuts, praline bavaroise. Garnish: bronzed chocolate glaze.

  • individuel fraisier

  • Strawberry– «Fraisier» (individual80 g)
    Smooth boudoir sponge cake, vanilla bavaroise(mousse), strawberries, joconde spongecake. Garnish : Dark chocolate stencil, pink glaze.

Bands

  • bande cafe

  • Le cappuccino 600 g
    Coffee joconde sponge cake, crunchy praline feulletine, cappuccino bavaroise (mousse), diplomat pastry cream. Garnish : Velvet white chocolate coating, cocoa powder.

  • bande opera

  • L’Opéra 550 g
    Smooth boudoir sponge cake, dark chocolate ganache, coffee buttercream. Garnish : Dark chocolate glaze.

  • bande chocolat menthe

  • Mint Chocolate Layered Pastry 600 g
    Chocolate joconde sponge cake, crunchy praline feulletine, dark chocolate bavaroise (mousse), mint chocolate bavaroise. Garnish : Green and chocolate glazes.

  • bande deux chocolats

  • Chocolate Duo Layered Pastry 600 g
    Chocolate joconde sponge cake, crunchy praline feulletine, milk chocolate bavaroise (mousse), white chocolate mousse. Garnish : Vanilla and chocolate glaz.

  • bande chocolat orange

  • Chocolate-Orange Layered Pastry 600 g
    Chocolate joconde sponge cake, orange marmalade, dark chocolate bavaroise (mousse), mandarin orange mousse. Garnish : velvet dark chocolate coating, orange marmelade.

half-frame

  • demi cadre chocolat caramel

  • Half Tray Chocolate-Caramel 2.800 g
    Chocolate joconde sponge cake, crunchy praline feulletine, salted caramel cream, dark chocolate bavaroise (mousse). Garnish : Dark chocolate glaze, gold leaf sprinkles.

  • demi cadre fraisier

  • Half Tray Strawberry ”Fraisier” 2.800 g
    : Smooth boudoir sponge cake, vanilla bavaroise(mousse), strawberries, joconde songecake. Garnish : Dark chocolate stencil, pink glaze.

  • demi cadre pomme tatin

  • Half Tray Vanilla Apple “Tarte Tatin” 3.000 g
    Joconde sponge cake, crunchy praline feulletine, salted caramel cream, caramelized apples, vanilla bavaroise (mousse). Garnish : Caramel glaze.

  • demi cadre nougat

  • Half Tray Pan Berry-Nougat Pastry 2.700 g
    Crushed raspberry joconde sponge cake, nougat crunch, redcurrant cream, berry mousse. Garnish : Velvet white chocolate coating.

entremet to share

  • framboise fromage blanc

  • Raspberry-Fromage Blanc Cake - 220 mm –1.150 g
    Crushed raspberry joconde sponge cake, fromage blanc mousse, raspberries. Garnish : seeded raspberry glaze, vanilla glaze, berries, white chocolate wave.

  • exotique chocolat blanc

  • White Chocolate Tropical Fruit Cake 180 mm –720 g
    Coconut joconde sponge cake, white chocolate bavaroise (mousse), tropical fruit cream. Garnish : Yellow glaze, redcurrants, lime, tropical fruits.

Découvrez aussi

Pack craquelins

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Pack craquelins

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