Churros Plain Long 36g

Eggzi Creme Brulee Mix is crafted from an authentic French recipe, delivering restaurant-quality results in just 12 minutes.  Designed for customers who prioritize consistency, quality, convenience, and safety, this product is made with premium Australian free-range eggs. Instructions: Thaw first. Can be kept refrigerated for 7 days. Shake gently before use. Once open, use within 3 days.Oven method: pre-heat oven to 90 degrees. Place mixture into heat proof ramekins at a 2cm depth and cook at 90 degrees in the oven for 50 minutes, until just set. Set in the fridge overnight.Note: Deeper or thicker ramekins make take longer to cook.  2ltr pouch makes 18 servings.

This Premium Cheesecake can be personalised easily.  You could add a caramel coulis, a fruit compote or serve it as it is. The result will always be a great success.  In fact, it has a short list of high-quality ingredients enabling it to express its total freshness. Its solid base makes it easy and quick to present. In addition, its gentle hint of lemon gives a light finish to a meal.  Instructions: Store at minus 18 degrees, or up to 72 hours between 0 and 4 degrees. Remove the plastic film and thaw out for 4 hours at 4 degrees.

Our three-layered millefeuille, crafted from three buttery pastry slice is generously filled with crème pâtissiere and elegantly adorned with white fondant and a delicate brown feathering.   Instructions: It requires defrosting for 3 hours at room temperature or 5 hours in the fridge, then this delightful dessert has a shelf life of 48 hours. Do not refreeze after thawing. Allergens: May contain eggs.

Frozen, par baked. Canelé is a delightful small pastry from Bordeaux, France, flavoured with vanilla and rum. Its soft center is encased in a lightly caramelized layer, creating a perfect blend of textures and flavours. Instructions: Defrost for 30 minutes. Bake at 220 degrees for 7 minutes. Shelf life: 24 hours.

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.

Kouign-amann is a sweet cake from Britanny (France), made with laminated dough.  It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers.  Cooking instructions: Bake 6 min at 190°C. Let cool 20 min. Unmold and serve on the other side.