Pastry Strips

Click here for a larger view of our strips and cutting recommendations.

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    #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    #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.	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 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.
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. (2 x 16” strips) Serve 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 and Amaretto Syrup. (2 x 16” strips per case) Serve cold.
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    #242 Hazelnut daquoise, ganache, crunch and orange liquor (2 x 16” x 4” strips) Serve cold.
Edelweiss Strip    #162 Almond dacquoise, raspberry coulis, white chocolate mousse, Ladyfingers and crunchy bottom. (2 x 16” strips) Serve cold.	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.
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    #154 Pure butter puff dough filled with fresh apricots and almond cream. (2 x 16" strips per case) Serve Cold.
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    #121P Graham cracker crust, pumpkin cheesecake, cranberry & apple compote. Topped with whipped cream. (2 x 16" strip per case) Serve Cold.
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    #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