The Special puff-pastries
Ingredients and datasheets available upon request;
also to be verified the importation rules in your Country: for more info ask to our customer service!
PERLA™ HAZELNUT CREAM
85 g / 3 oz
22/26 min 190°C / 375°F
Pieces pack: 60
Perla™, the most imitated puff pastry since 2004, takes its iconic shape from the shell of San Giacomo.
Perla™ hazelnut is a fragrant butter puff pastry filled in every part with hazelnut cream and covered with cocoa cereal grains.
PERLA™ CUSTARD CREAM AND MANGO
85 g / 3 oz
22/26 min 190°C / 375°F
Pieces pack: 30
Perla™, the original, the most imitated pastry since 2004 in a tropical version: filled with custard and mango, it is the right choice that combines the classic taste with the fresh fruit; a delicious mix that, once tried, you will never forget.
ANGEL WING™ SPANISH CREAM
(CRÈME BRULEÈ)
90 g / 3.17 oz
22/26 min 190°C / 375°F
Pieces pack: 24
Angel wing™ is the only pastry that takes the shape of a wing; a golden and crunchy puff pastry filled in every part with Catalan cream and covered with a special sugar that makes it crunchy after cooking.
PERLA™ LIGHT CUSTARD CREAM
90 g / 3.17 oz
22/26 min 190°C / 375°F
Pieces pack: 48
Perla™, the original, the most imitated Sfoglia since 2004 takes its iconic shape from the shell of San Giacomo.
Perla™ is a fragrant puff pastry filled in every part with cream and cream and covered with a special sugar.
PERLA™ TAHITI HAZELNUT AND MILK&CREAM
90 g / 3.17 oz
22/26 min 190°C / 375°F
Pieces pack: 30
Perla™ Tahiti takes its name from the gem of the same name, famous throughout the world for its distinctive dark colour; unique in its kind because it is made with a fragrant cocoa paste and filled with a two-flavor filling of hazelnut cream and milk cream.
LEAF™ APPLE RAISIN AND CUSTARD CREAM
95 g / 3.35 oz
22/26 min 190°C / 375°F
Pieces pack: 48
Leaf™, a puff pastry with a characteristic shape that immediately attracts the attention of consumers and is filled with diced apple and cream; fragrant and with a crunchy surface thanks to the crystalline sugar present on the surface.