Europastry

Frozen, ready to eat. A Cronut is a croissant-doughnut pastry invented by New York City pastry chef, Dominique Ansel of Dominique Ansel Bakery. The pastry resembles a doughnut, and is made from croissant-like dough, which is fried in grapeseed oil.  Make your cronuts unique by filling them with a flavoured cream or jam, or by decorating them.  Instructions: Can be re-heated for 4 to 6 minutes at 180 degrees.

Maple syrup filling in a plait of light, flaky Danish pastry, topped with toasted pecan nuts. Frozen, ready to bake. Instructions: For best results, defrost first for 20 to 30 min. Sprinkle nuts on. Bake at 180 degrees for 17 to 20 minutes.

Pastel de nata are a traditional Portuguese pastry that can best be described as a kind of egg tart.  They look a bit like little nests, with a thick outer layer of flaky pastry dough and a filling of rich yellow custard flavoured with cinnamon. The top of the custard is caramelized, with dark brown or black spots and a slightly different texture than the filling beneath it.  The secret to making good Pasteis de Nata is to get your oven very hot and make sure you brown the tarts really well, almost to the point they look burnt. They are best eaten warm.  Thawing time: 20 minutes at room temperature; then bake 3-5 minutes at 200 degrees.

Soft dough filled with caramel cream, with white chocolate coating, and decorated with a crunchy caramel topping.  Frozen, ready to use. Thawing time: 45 minutes. Shelf life: 96 hours at room temperature.

Soft dough coated in chocolate and decorated with Belgian chocolate sprinkles on top.  Frozen, ready to use. Thawing time: 45 minutes. Shelf life: 96 hours at room temperature.

Soft dough decorated with glace sugar on top.  Frozen, ready to use. Thawing time: 45 minutes.Shelf life: 96 hours at room temperature.

Soft dough filled with strawberry jam, with a pink coating, and decorated with white sugar strands on top.  Frozen, ready to use. Thawing time: 45 minutes. Shelf life: 96 hours at room temperature.