Symphonie Pasquier has added two variants to its Tartelette Citron Meringuée line of patisserie made exclusively for foodservice operators. The newly launched Tartelette Fruits Rouges Meringuée ‘À I’italienne’ and Tartelette Passion Meringuée ‘À L’italienne’ have been created exclusively for foodservice.
Featuring tangy red berry jelly and cream encased in an all butter shortcrust pastry with the Les Cerquex, France-headquartered pâtissier’s signature Italian meringue topping, the Tartelette Fruits rouges Meringuée ‘À I’italienne’ is shipped frozen and requires only four hours in a refrigerator to defrost.
The Tartelette Passion Meringuée ‘À L’italienne’ boasts a tart passionfruit jelly with cream enveloped in an all butter shortcrust sweet pasty, balanced with the signature Italian meringue topping and again, only requires hours in a fridge to defrost.
“Tartelette Citron Meringuée is our bestselling, award winning tartelette and we have taken this success and built a range of different meringue fillings,” said Matt Grenter, the company’s Milton Keynes-based foodservice sales manager for the United Kingdom. “People want a little indulgence when they eat out and a visually delightful dessert is crucial to the experience.”
He added: “The way our pâtissiers create this dessert, with the complex Italian meringue recipe means it freezes and then defrosts to perfection. This type of meringue has been specifically chosen for our desserts due to the stability it affords, and it is made to a traditional recipe of egg whites, water and sugar. The meringue is light, shiny and provides the ideal complement to the tangy fruit. And now with a range of three fruit variants to offer to customers, the dessert menu just became incredibly beautiful and also incredibly easy for an operator to deliver. No matter the level of skill in the kitchen, anyone can defrost the tartelettes and serve the individual portions with a small garnish on the plate or even a scoop of ice cream.”
