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Pastry Strips

Equator
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
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
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.
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
4 Assorted Strips. Orange Curacao, Bitter Chocolate Caraibe, Maracuya (passion fruit Mousse and chocolate mousse.) Capucine (vanilla mousse and cassis mousse)
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. Serve at 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 & 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