Halloween Dessert: Mini “mummy” cakes with raspberry puree
For 10-12 units Ingredients Prepared by Professional advice
Halloween recipe: Blackberry, raspberry and chocolate “bleeding” tarts
For 6 tartlets (8 cm approx.) Ingredients For the tart base (sablé or shortcrust pastry): For the blackberry mousse: For the raspberry liquid center: For topping and decoration: Prepared by Pro tip:For cleanliness and presentation, assemble the tartlets cold with the frozen mousse and regenerate before serving. The raspberry core can be prepared as a … Read more
Strawberry macaron (petit suisse)
Ricard Martinez has created for Frotz a macaron with all the flavor of our strawberry puree inspired by the taste of the petites suisses of our childhood.
Cherry and almond tartlet
A wonderful individual dessert in which Ricard Martinez combines cherry with almond and chocolate. Perfect for both pastry and restaurant desserts.
Cherry tartlet
Cherry tartlet is one of those desserts that combine the best of baking: a crunchy base, a juicy filling and a perfect balance between sweet and sour.
Strawberries with cream
An irresistible classic
Strawberries and cream are much more than just a dessert; they are a perfect combination of freshness, sweetness and smoothness that has conquered palates around the world. Our ambassador Ricard Martinez gives a surprising twist to this classic.