Portuguese + Cream Cakes
Categories
- Bar Cakes 16" (18)
- Birthday Cake (27)
- Bread - Large (15)
- Bread - Small (22)
- Bread Large Sliced (10)
- Cake Slices (12)
- Cookies (2)
- Croissants (6)
- Danish (16)
- Filling Doughnuts (17)
- French, Viennese, Croissant & Danish Pastries (8)
- Frozen Bread (12)
- Frozen Patisserie (7)
- Italian Bread (9)
- Large Cakes 12" and Long (54)
- Large Cakes 8" (26)
- MadNuts (9)
- Mini Cakes (39)
- Muffins (11)
- Muffins Filling (6)
- Muffins Wholemeal & Oat (6)
- Pastel de Nata ... (5)
- Pastel de Nata .... (3)
- Pastel de Nata Fresh (9)
- Pastel de Nata Frozen (4)
- Portuguese + Cream Cakes (45)
- Ring Doughnuts (12)
- Savouries (3)
- Sponge (10)
- Tarts (20)
- Torta Slices (4)
Chantilly Mille Fuielle
This is our take on the traditional Mil Folhas, using two layers of puff pastry with Chantilly cream filling, resulting in ...
Chantilly Turnover
Is a classic pastry made by spooning a simple Chantilly filling into the centre of a square of pastry, then folding the square.
Russo de Chocolate
A Puff pastry filled with chocolate, whipping cream and cinnamon. Topped with icing sugar.
Jesuita de Chocolate
Puff pastry with custard and cinnamon. This is a triangular shaped pastry, filled with chocolate cream. Topped with a sugar...
Vanilla Sponge Custard (Pata de Veado)
A Swiss vanilla roll-style cake, the Pata de Veado (Deer Hoof) is recognisable by its wedge-shape that it’s usually cut into.
Chantilly Mille Fuielle
This is our take on the traditional Mil Folhas, using two layers of puff pastry with Chantilly cream filling, resulting in a crunchier, flakier and delicious Portuguese pastry.
Chantilly Turnover
Is a classic pastry made by spooning a simple Chantilly filling into the centre of a square of pastry, then folding the square.
Russo de Chocolate
A Puff pastry filled with chocolate, whipping cream and cinnamon. Topped with icing sugar.
Jesuita de Chocolate
Puff pastry with custard and cinnamon. This is a triangular shaped pastry, filled with chocolate cream. Topped with a sugary mix that contains crushed almonds and chocolate on the sides.
Vanilla Sponge Custard (Pata de Veado)
A Swiss vanilla roll-style cake, the Pata de Veado (Deer Hoof) is recognisable by its wedge-shape that it’s usually cut into.
It contains a typical Portuguese cream for the inner filling and also on the outside, topped with coconut.