Traditional petits fours

The richly coloured Traditional Petits Fours assortment introduces you to French pastry classics which have been re-imagined to include varied fruit and chocolate flavours. The assortment includes chocolate eclairs, strawberry gateaux, lemon almondines, raspberry shortcake, chocolate tartlets, opera cakes and more.

These essential flavours will satisfy the finest of diners, making your cocktail party buffet a success.

This 48-piece platter is made in our La Guerche-de-Bretagne workshop and finished by hand to give the products a faultless, artisanal look.

They are guaranteed to be free of artificial colours, preservatives and flavour enhancers.

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To use

Remove the plastic film before leaving the tray of Traditional petits fours 2 h at 4°C.

Product code: 0144301

Tray of 48 items (0.696 kg)

To create an exceptional cocktail party buffet, combine this assortment with other Traiteur de Paris sweet treat platters such as Haute Couture Petits Fours and Prestige Petits Fours.

6 Fraisiers (Joconde biscuit, strawberry jelly, buttercream).
6 Pistachio financiers, apricot jelly, chopped pistachio.
6 Almond lemon sponges, lemon jelly, lemon zest.
6 Chocolate éclairs, chocolate icing.
6 Opéra cakes (coffee soaked Joconde biscuit, coffee buttercream, chocolate ganache, chocolate icing).
6 Chocolate crumbles, ganache and chocolate mousse, chocolate-coated cereal.
6 Crumbles, raspberry jelly, raspberry.
6 Cocoa tartlets, caramel ganache, caramelised pecan nuts.*

* This information is provided for guidance purposes only. Only the list of ingredients on the label of the product is deemed authentic.

Typical values (per 100g)
Caloric value (kcal)385 kcal
Energy value (kJ)1604 kJ
Protein5.6 g
Fat24.1 g
of which saturate fat13 g
Carbohydrate35.1 g
of which sugars24.5 g
Fibre2.6 g
Sodium71.4 mg
Salt0.18 g
Case dimensions in mm (WxDxH)390 x 296 x 50
Gross weight (kg)0.980 kg
Net weight (kg)0.696 kg

Storage instructions before defrosting
Store at -18°C.

Storage instructions after defrosting
After defrosting, keep 24 hours maximum between 0 and 4°C. Do never refreeze thawed products.