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Hard to pronounce, fantastic to eat

Posted by Bea Davis on Nov 16, 2018 2:36:50 PM

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Kouign Amann (pronounced [kwin a mãn]; pl. kouignoù-amann) is a Breton cake. It is a round crusty cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The effect is similar to a muffin-shaped, caramelized croissant. Kouign Amann is a speciality of the town of Douarnenez in Finistère, Brittany, France where it originated around 1860. The invention is attributed to Yves-René Scordia (1828–1878). Comes frozen and easy to bake! Just butter and sugar a cupcake mold. Place Kouign Amann in the mold. Bake 375˚F/190˚C for approximately 19 minutes (ovens vary). Remove immediately from the mold, to avoid product form sticking.

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Topics: Bon Patissier

Bon Patissier Mini Kouglofs Arrive

Posted by Bea Davis on Feb 23, 2017 3:42:16 PM

Perfect miniature kouglofs arrive frozen, simply thaw and serve. These fully baked delicate sweet and savory yeast-raised cakes may be filled. The Black Olive Tapenade, Porcini or Grana Padano varieties are perfect for passed hors d’oeuvres. The Chocolate and Pistachio-Cherry versions are excellent on a pastry buffet - a little amuse-bouche or a sweet treat bite!

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Three savory flavors, and two sweet flavors, your choice!!

Perfect packaging for high volume catering-type clientele: fillable trays with extra height so fillings stay intact during storage and transport.

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Free Download:  Bon Patissier Kouglof Flyer

 

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Bon Patissier Frozen Cake Line Revamped for 2014

Posted by Bea Davis on Dec 10, 2013 11:17:00 AM

Four New Cakes Added; Updates to Standards, Too

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Chocolate Hazelnut Feuillantine joins the menu.

Paris Gourmet happily introduces some new additions and updates to our popular Bon Patissier frozen cake line.  These popular cake strips allow the most versatility of portioning and application.  From small squares for petit fours to wedges or rectangles for individual desserts, the chef controls the look and portion size.  These cakes are ready whenever the banquet count suddenly rises or a party is added at the last minute.  For easiest handling, portion and plate while still somewhat frozen.  But be sure to serve at room temperature so your guests enjoy the most flavor.

 

The New Additions

Chocolate Hazelnut Feuillantine- pictured above- Biscuit topped with a crunchy hazelnut chocolate biscuit and topped with a chocolate mousse. Finished with caramelized hazelnut pieces and chocolate velvet.

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Strawberry Raspberry Mousse Cake- Biscuit soaked with kirschwasser syrup topped with a strawberry-raspberry mousse.  Strawberry and black currant glaze decor.

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Pear Caramel Mousse Cake- Chocolate biscuit, chocolate hazelnut crunch layer, and caramel mousse with diced poached pears.  Decorated with chocolate lines and apricot-caramel glaze.

 

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Crunchy Coffee Mousse Cake- Almond chocolate biscuit topped with crunchy white chocolate biscuit, a coffee mousse. Finished with an apricot icing.

The Updates

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                              Tiramisu                                                         Opera

Topics: Frozen pastries, Bon Patissier, New Products

Mini Choux Assortment

Posted by Bea Davis on Nov 10, 2013 9:45:00 PM
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Bon Patissier presents a new mini choux pastry collection which boasts a journey of six delicious flavors:  Brest with its hazelnut-almond praline, New York with its cream cheese and caramelized macadamia nut pieces, Montreal with its cranberries, Tokyo with its yuzu juice, and Zanzibar with its chocolate mousse made with fruity, perfectly balanced chocolate couverture . . . and don’t forget Deauville, with its salted butter caramel from the gourmet’s ultimate destination, Normandy.

Carefully selected ingredients and meticulous production methods.  Perfect with coffee, at tea time, as a plated dessert, for large dinner groups and during snack breaks.  Thaw and serve.

BON082 Mini Choux Pastries          48 pcs  (6 flavors, 8 each flavor) = Unit / 1 Case

Topics: Bon Patissier

Frozen Petit Four and Financier Assortments

Posted by Bea Davis on Sep 18, 2013 11:20:00 AM

Asssortment of nine varieties of petits fours: Praline choux with Paris Brest cream, apricot honey cake, fromage blanc and raspberry tartelette, crunchy milk chocolate mousse cake, coconut passion cup, cherry pistachio tartlette, lemon curd tartelette, verbena pear tartelette, chocolate eclair.

petit fours

Asssortment of seven varieties of financier: pistachio raspberry, praline, chocolate orange, ginger, coffee pecan, almond hazelnut, chocolate, cranberry bergamot.

Financier

Topics: Frozen pastries, Bon Patissier