Individual Pastries

Velvet   #003 Lined chocolate almond sponge filled with chocolate raspberry mousse and fresh raspberries. Topped with a layer of velvet chocolate. Serve cold. (24 x 3” rounds per case)	Vanilla Bourbon   #001 Tahitian vanilla bean mousse. Two layers of sponge saturated with vanilla syrup. Lined with almond sponge. (24 x 3” rounds per case) Serve cold.
Marquise Au Chocolat    #005 Bitter-sweet chocolate mousse with two layers of chocolate sponge. Soaked with kirsch syrup, top glaze chocolate mirror. Serve room temperature. (24 x 3” rounds per case.)	Exotic   #002 An exotic mousse puree lined with coconut ladyfingers.Topped with exotic glaze. (24 x 3” rounds) Serve cold.
Dome    #224 Chocolate Sabayon with chocolate dacquoise, raspberry coulis and short dough base. (20 x 3” domes per case) Serve cold.	Opus    #208 A silky chocolate praline sabayon mousse with two layers of sprinkled hazelnut chocolate Dacquoise topped with a velvety dark chocolate finish. (24 x 3” rounds per case) Serve cold.
Authentic Lava    #400 Rich dark chocolate - Authentic Lava Thaw out prior to use. Oven 4 to 5 minutes 375° to 400° or microwave 18 to 25 seconds. (32 pieces per case) Serve warm to hot.	Melody   #008 Light cheese mousse with raspberry coulis and white raspberry sponge. (24 pcs. per case) Serve cold.
William   #209 Bittersweet chocolate mousse, Pear bavarois with chocolate Sponge and Pear pieces (24 pcs. per case) Serve cold.

Symphony Pastries
1263 Glen Avenue, Suite 220 • Moorestown, NJ 08057
Telephone: 856-727-9596 Fax: 856-727-9665
e-mail: info@SymphonyPastries.com