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Pastry Strips

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Equator
Equator    #157
Coconut Mango Mousse. Rasberry Passion Fruit Coulis, Coconut Dacquoise (two layers of toasted coconut meringue)
Chocolate Decor sprayed with neutral glaze.
(2 x 16” strips per case) Serve cold.
Nocturne
Nocturne    #104
Bitter Sweet Chocolate mousse with a layer of Raspberry Ganache and two layers chocolate biscuit with one piece of Chocolate shortbread in the base.
(2 x 16” strips per case) Serve room temperature.
Allegro
Allegro    #115
Bittersweet Chocolate Mousse with Créme Brulee and Chocolate Sponge soaked in Kirsch Syrup. Bottom made with Crunchy Wafers and praline.
(2 x 16” strips per case) Serve cold.
Premavilia
Primavera    #143
Layers of Strawberry and Pistachio Mousse between layers of vanilla spongue and kirsch syrup. Finish with a glossy glaze.
(2 x 16” strips per case)
Serve cold.
Choclate Orange
Chocolate Orange    #134
Two layers of Chocolate Sponge soaked with Orange Curacao Syrup and layered with a semi-sweet chocolate sabayon and a fresh orange mousse.
Serve cold. (2 x 16" strips per case)
Petit Fours
Petit Fours    #160
Four Assorted Strips. Orange Curacao, Chocolate Praline and Rum Mousse, Caraibe, Maracuya (passion fruit Mousse and chocolate mousse.) Capucine (vanilla mousse and cassis mousse). Serve cold.
Choclate Cruch Bar
Chocolate Crunch Bar    #140
Wonderfully crunchy bottom made of imported wafers and praline topped with a silky chocolate mousse.
(4 x 12” strips per case) Serve cold.
Tiramisu
Tiramisu Strip   #146
Ladyfingers soaked with coffee liquor filled with mascarpone mousse. Serve cold.
( 2 x 16” strips per case)

Opera   #125
Layers of thin almond sponge soaked with espresso, filled with ganache and coffee butter cream. Serve room temperature, decorate with gold leaf.
(4 x 12” strips per case)
Hazelnut Toffe
Hazelnut Toffee    #145
Layers of chocolate genoise filled with hazelnut mousse. Serve cold with bourbon crème anglaise or praline crème anglaise.
(2 x 16” strips per case)
Normandy
Normandy    #150
Pure butter dough, fresh granny smith apples.
(2 x 16” strips) Serve room temperature.
Lemon Tart
Lemon Tart    #153
Buttery Shortbread crust filled pure lemon curd finished with lemon glaze.
Serve cold. (2 x 16” strips per case)
Romance
Romance    #109
Pure Ganache filling with three layers of Chocolate Sponge soaked in Kirsch Syrup and finished with a Chocolate Mirror Glaze.
(2 x 16” strips per case) Serve room temperature.
Georgia
Georgia    #108
White Chocolate Almond Amaretto mousse with Peach Coulis and two layers of Vanilla Sponge soaked in Peach and Amaretto Syrup.
(2 x 16” strips per case) Serve cold.
Black Forest Cheesecake
Black Forest Cheesecake    #241
Oreo cookie bottom, creamy NY style cheesecake. Sour cherries, bitter chocolate mousse with chocolate shavings.
(2 x 16” x 4” strips) Serve cold.
Desire
Desire    #242
Hazelnut daquoise, ganache, crunch and orange liquor
(2 x 16” x 4” strips) Serve cold.
Edelweiss
Edelweiss Strip    #162
Almond dacquoise, raspberry coulis, white chocolate mousse, Ladyfingers and crunchy bottom. (2 x 16” strips) Serve cold.
Romeo & Juliet
Romeo & Juliet    #239
Romeo Triangle: Chocolate Terrine Mousse. Juliet: Light cheese mousse with raspberry coulis and white raspberry sponge. (2 sets 16” per case) Serve cold.
Edelweiss
Carrot Strip    #163
Two layers of moist and flavorful carrot sponge finished with cream cheese icing, clear glaze and shredded candied carrots.
(2 x 16" strips per case) Serve cold.
Apricot Tart
Apricot Tart    #154
Pure butter puff dough filled with fresh apricots and almond cream.
(2 x 16" strips per case) Serve Cold.
Pear Tart Strip
Pear Tart Strip    #155
Pure butter puff dough filled with fresh pears and almond cream. (2 x 16" strips per case) Serve Cold.
Pumpkin Cheesecake
Pumpkin Cheesecake    #121P
Graham cracker crust, pumpkin cheesecake, cranberry & apple compote. Topped with whipped cream.
(2 x 16" strip per case) Serve Cold.
Maui
Maui    #166
Coconut & Chocolate mousse, chocolate dacquoise with macadamia pieces and crunchy bottom made with wafers, coconut and white chocolate. Finish with toasted coconut. Serve Cold ( 2 x 16" strips per case).
Valencia
Valencia    #167
Two layers of chocolate sponge soaked with Orange Curacao syrup and layered with a semi-sweet chocolate sabayon and a fresh Blood Orange mousse. Serve Cold ( 2 x 16" strips per case)

 

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