THE GENOISE

The genoise

ROUND GENOISE

Description:
Create original desserts or classics of French pastry using our genoise.
Our egg-rich genoise has a light and soft texture; they are easy to cut.
Storage without alcohol.
Specific recipe according to your specifications – consult us for study.

Available flavours:
Natural and Cocoa.

Several types of conservation:
Fresh, long-life pouch, frozen.

Recipe idea:
Strawberry cake.

Information:

Diameter Ø 14 cm Ø 18 cm Ø 22 cm Ø 28 cm Ø 32 cm
Quantity / package 28 16 12 6 4
Weight in grams 90 175 250 450 655
  • Shelf-life:
    • Fresh genoise: 22 days
    • Pouch genoise: 4 months(only Ø 18 cm, Ø 22 cm, Ø 28 cm models)
    • Frozen genoise: 1 year

Using advice:
Slice and soak the genoise with a syrup (= 1 liter of water + 1 kg of sugar), then garnish as you wish with pastry cream or fruit.

GENOISE SHEET

Description:
The genoise sheet are suitable for many pastry uses and are used in the composition of many desserts such as the assembly of Christmas Yule Log cake, Mokas, Operas, Black Forests, Strawberry cakes, or even Pear cakes.

NEW: range of frozen sheets available in CLEAN LABEL recipe.
Listening to the market and to consumer concerns, we are constantly working to offer you healthier and more natural recipes, without modifying their taste and conservation.

For manufacturers, possibility of specific dimensions and thicknesses between 5 and 15 mm.
Specific recipe according to your specifications – consult us for study.

Available flavours:
Nature and Cocoa.

Recipe idea:
Christmas log cake.

Information:

Format Rollable
Sheets
Sheets
CLEAN
Quantity / package 12 12
Thickness 7 mm 7 mm
Weight in grams 450 450
  • Shelf-life: 1 year

Using advice:
Soak the genoise with a syrup (= 1 liter of water + 1 kg of sugar), then garnish as desired with pastry cream or fruit.

GENOISE PLATES AND ½ PLATES

Description:
The genoise sheet are suitable for many pastry uses and are used in the composition of many desserts such as the assembly of Christmas Yule Log cake, Mokas, Operas, Black Forests, Strawberry cakes, or even Pear cakes.
Specific recipe according to your specifications – consult us for study.

Available flavours:
Nature and Cocoa.

Available formats:
Plate and ½ plate of genoise.

Several types of conservation:
Fresh, fresh pouch, frozen.

Recipe idea:
Strawberry cake.

Information:

Format ½ genoise plate POUCH 25 x 35cm Genoise plate AMBIANT 60 x 40cm Genoise plate FROZEN 60 x 40cm
Quantity/package 6 2 2
Shelf-life 4 months 22 days 1 year

Using advice:
Slice and soak the genoise with a syrup (= 1 liter of water + 1 kg of sugar), then garnish as desired with pastry cream or fruit.

GENOISE DISCS

Description:
Our range of genoise discs offers you different possibilities of use:

  • Our 55 mm diameter discs are ready to use and ideal for quick preparations of your verrines and desserts. They are a perfect substitute for sponge finger cookies.
  • The circular genoise sheets, round cake components, are available in more than 20 diameters (from Ø 50 to 320 mm) and different thicknesses (from 5 to 15 mm) to meet artisanal or industrial needs. Consult us for study

Specific recipe according to your specifications – consult us for study.

Available flavours:
Nature.

Available format:
Ø 55 mm.

Conservation:
Frozen.

Recipe idea:
Tiramisu in a verrine.

Information:

Genoise discs for verrines and desserts
Diameter Ø 55 mm
Thickness 25 mm
Quantity / package 80
  • Shelf-life: 1 year

Using advice:
Soak or not the genoise discs then garnish as you wish.

SEASONAL GENOISE

Description:
Offer cakes for specific events! we have several sizes of genoise suitable for different occasions.
Specific recipe according to your specifications – consult us for study.

Available flavours:
Nature and cocoa.

Several types of conservation:
Fresh, frozen.

Recipe idea:
Easter cake.
Information:

Format Heart shaped genoise Ø 22 cm Nest shaped genoise  Ø 22 cm Nest shaped genoise  Ø 28 cm Log stem genoise 58 cm
Quantity / package 12 12 6 10
  • Shelf-life:
    • Fresh: 22 days
    • Frozen: 1 year

Using advice:
Slice and soak the genoise with a syrup (= 1 liter of water + 1 kg of sugar), then garnish as desired with pastry cream or fruit.