Pastry Strips

Equator    #157 Coconut Mango Mousse. Rasberry Passion Fruit Coulis, Coconut Dacquoise (2 layers of toasted coconut meringue) Chocolate Decor sprayed with neutral glaze. (2 x 16” strips per case) Serve Cold	Nocturne    #104 Bitter Sweet Chocolate mousse with a layer of Raspberry Ganache and 2 layers chocolate biscuit with one piece of Chocolate shortbread in the base. (2 x 16” strips per case.) Serve Room Temperature.
Allegro    #109 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.	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.
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    #160 4 Assorted Strips. Orange Curacao, Bitter Chocolate Caraibe, Maracuya (passion fruit Mousse and chocolate mousse.) Capucine (vanilla mousse and cassis mousse)
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 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 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    #150 Pure butter dough, fresh granny smith apples. Serve at room temperature.	Lemon Tart    #153 Buttery Shortbread crust filled pure lemon curd finished with lemon glaze. Serve Cold (2 x 16” strips per case.)
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    #108 White Chocolate Almond Amaretto mousse with Peach Coulis and two layers of Vanilla Sponge soaked in Peach & Amaretto Syrup. (2 x 16” strips 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