SWEET [ADJ.] 1 Pleasing to the senses, mind or feelings 2 Having the taste or flavour characteristic of sugar MOMENT [NOUN] Brief portion of time, instant
06 12 20 Coffee Bar Bistro Restaurant Sit down, relax and enjoy the moment The key to happiness? Taking a moment for yourself amidst the hustle and bustle of daily life. Stopping the clock for a while and living this moment intensely. A moment of pure pleasure. The my sweet moment range by PANESCO is perfect company at your table that allows you to savour these well-earned moments even more: a delicious dessert after a meal, seductive sweetness while relaxing or an extraordinary extra with your coffee. my sweet moment Because happiness is found in fleeting moments. And we, at PANESCO, want to make these moments even sweeter. This is what my sweet moment is all about: tempting desserts prepared for you with care and finesse. You know you have well and truly earned little moments like these! 4 5
Coffee Bar 6 7
A sweet spot for coffee The taste and sensation of coffee or tea are your passion and your daily bread. At PANESCO, it is our pleasure to make that experience even sweeter. After all, many of your customers do not just love coffee: they have a sweet tooth as well. SMOOTH RASPBERRY & ALMOND CREAM CUP 5001567 5001565 COSY PRALINE & CUP The my sweet moment products aim for the ultimate seduction: promising to the eye, with an incomparable taste. The different layers and combinations of flavours and textures make the high cakes and festive cups particularly inviting. 5001568 BOLD QUATTRO CUP Coffee Bar What is more, these products are ready to serve. Whether your customer wants a slow coffee or an espresso, you can conjure up a gorgeously tempting choice of sweets in the time it takes to make the first coffee of the day. 5001566 SUNNY PASSION FRUIT & VANILLA CUP 8 9
5001366 ICED CARROT CAKE GÂTEAU Have a sweet break Coffee Bar 10 11
Bistro 12 13
Our product, your creation At your business, your customers enjoy a warm welcome and yummie food with pure products and careful presentation. Of course the same applies to your desserts. The my sweet moment products are simply delicious all on their own, but a few finishing touches or additional flavour elements turn them into an enchanting finale to any lunch or dinner. All it takes is some fresh fruit or delicious Belgian chocolate, for example, to turn the tasty creations in the range into desserts that bear your personal stamp. This is the perfect way to complement your varying weekly menu or suggestions with a completely personal and contemporary dessert. LINGOT AU CHOCOLAT ET CARAMEL 5001295 Pleasure on a plate Bistro 14 15
MARBLED BLUEBERRY CHEESECAKE 5001460 Homemade looking desserts Bistro 16 17
PRALINE & SHOT 5001569 5001571 RASPBERRY & ALMOND CREAM SHOT TRIPLE SHOT 5001572 Bistro Refill packs Quick and easy. Remove the protective film before defrosting the dessert. As it defrosts, the filling will take on the form of the glass. Add the finishing touch of your choice. 5001570 PASSION FRUIT & VANILLA CREAM SHOT 18 19
Restaurant 20 21
PEAR & CARAMEL MOUSSE COMPOSITION 5001575 PARADE OF FRUIT QUENELLES 5001574 Sweet surrender Ending on a high note is a proven route to success. my sweet moment aims to offer you all the right elements to turn dessert into a sensation. The sweet creations, which taste every bit as refined and subtle as they look, are the perfect basis for your own creativity, so that you will always come up with astonishing desserts. Complete with different textures, create a range of fragrances and flavours and combine all this in an eye-catching presentation: your guests meal is guaranteed to end with a tasteful finale time after time. Restaurant You will already find some inspiration from PANESCO here. Tasty ideas with delicious products. PARADE OF BELGIAN QUENELLES 5001573 5001576 DELIGHT WITH A TOUCH OF ORANGE 22 23
Recipes developed for you in partnership with Ann De Roy, BRU Ladychef of the Year 2013 (Belgium). Ingredients 50 people Chocolate & orange fantasy 5001576 DELIGHT WITH A TOUCH OF ORANGE With coffee crumble and touches of citrus ZEST OF 2 ORANGES Cut strips of zest from the orange peel, boil up twice and for a third time in sugar syrup (500 ml water / 500 g sugar) COFFEE CRUMBLE MARINADE FOR ORANGE SEGMENTS Mix one litre of fresh orange juice with 300 g of sugar, 1 star anise, 2 cardamom pods and 1 clove. COFFEE CREAM CRISPY BALLS MANDARIN SORBET CANDIED ORANGE ZEST Restaurant ORANGE GEL Combine 300 ml orange marinade with 3 g agar-agar, heat, pour out and allow to cool. Mix into a smooth gel. SPONGE CAKE STAR ANISE CLOVE CARDAMOM BASIL CRESS ORANGE 24 25
Recipes developed for you in partnership with Ann De Roy, BRU Ladychef of the Year 2013 (Belgium). Ingredients 50 people Pear & caramel composition 5001575 PEAR & CARAMEL MOUSSE COMPOSITION MASCARPONE PEAR MOUSSE Combine 250 g mascarpone with 200 g pureed pear, sieve and pour into a soda siphon. With pear in every form and salty caramel snaps SALTY CARAMEL SNAP Mix 300 g caramel sprinkles into a powder and sieve. Scatter a thin layer on a silicone baking mat and melt in the oven at 160 C. Sprinkle fleur de sel over the snaps before they cool. CREAM PEAR Restaurant PEAR MARINADE Combine 200 g of sugar syrup with 50 ml Poire Williams, 1 vanilla pod, 1 cinnamon stick, 5 cardamom pods, 1 star anise and 2 cloves. CINNAMON PEAR SYRUP PEAR SYRUP Combine 300 g pear syrup and 150 ml cream into a smooth sauce. SALTY CARAMEL SNAP CRUMBLE MASCARPONE PEAR MOUSSE 26 27
Recipes developed for you in partnership with Ann De Roy, BRU Ladychef of the Year 2013 (Belgium). 5001574 PARADE OF FRUIT QUENELLES Ingredients 50 people Sweet & fruit delight With Greek yoghurt and Valentine roses CURDS OF GREEK YOGHURT WITH LIME Drain 500 g of Greek yoghurt overnight in a muslin cloth. Add the grated zest and juice of 1 lime. Spoon the mixture into a piping bag. FEUILLETINE CRUMBLE 100 g feuilletine, 100 g softened butter, 100 g flour, 100 g broyage of almonds, salt, grated zest of lemon or lime STRAWBERRY APPLE GRATED LEMON RIND Restaurant Combine everything and pour it onto a baking tray, bake for +/- 25 min. at 150 C. FRUIT SNAP GREEK YOGHURT VALENTINE ROSE CRUMBLE 28 29
Recipes developed for you in partnership with Ann De Roy, BRU Ladychef of the Year 2013 (Belgium). 5001573 PARADE OF BELGIAN QUENELLES Ingredients 50 people Chocolate guilty pleasure BASIL ICE PEARLS 500 g basil leaves, 500 ml milk, 250 ml whipped cream, 200 g sugar 1 tbsp lemon peel, ¼ tsp salt and 6 egg yolks With basil ice pearls, meringue and salty almonds Whisk the sugar with the egg yolks to the ribbon stage. Combine the basil, milk, cream, lemon peel and salt in a blender or mixer and purée into a smooth paste. Bring this mixture gently to the boil. Pour it onto the whisked egg mixture and simmer. Allow to cool, then sieve and churn it in an ice-cream machine. Pour the ice into moulds and store in the freezer. MERINGUE CRUMBLE BASIL ICE Restaurant RED FRUIT GEL FEUILLETINE CRUMBLE 100 g feuilletine, 100 g softened butter, 100 g flour, 100 g broyage of almonds, salt, grated zest of lemon or lime RASPBERRY SALTY ALMOND Combine everything and pour it onto a baking tray, bake for +/- 25 min. at 150 C. DARK BASIL CRESS 30 31
Product overview 5000976 SACHER TORTE 2.0 1400 G - 12 P - 117 G 12 PCS/CRT 240 CRTS/PAL Defrost 4 C 240 5001364 CREAM GÂTEAU 1750 G - 14 P - 125 G 14 ST/KRT 216 CRTS/PAL Defrost 4 C 480 Classic and famous tart with chocolate sponge and apricot jam, covered with a dark chocolate coating (ganache). High chocolate cake, built up with 3 layers of chocolate sponge alternated with dark chocolate mousse and coated with ganache. 5001565 COSY PRALINE & CUP 5001566 SUNNY PASSION FRUIT & VANILLA CUP 5001567 SMOOTH RASPBERRY & ALMOND CREAM CUP 5001568 BOLD QUATTRO CUP 5000642 TIRAMISU TONDO 5000692 TARTUFATA TONDA Product Overview 90 G 15 PCS/CRT Defrost 4 C 240 90 G 15 PCS/CRT Defrost 4 C 240 90 G 15 PCS/CRT Defrost 4 C 240 90 G 15 PCS/CRT Defrost 4 C 240 1080 G - 12 P - 90 G 12 PCS/CRT 216 CRTS/PAL Defrost 4 C 240 1200 G - 12 P - 100 G 12 PCS/CRT 216 CRTS/PAL Defrost 4 C 240 Layers of hazelnut-praliné mousse and dark Belgian chocolate cream, alternated with caramelized walnuts, build on a chocolate crumble, decorated with broken pistachios, walnuts & hazelnuts, in an elegant PET cup with lid. Layers of vanilla cream and passion fruit mousse alternated with a biscuit, build on a crumble, finished with passion fruit glaze, in an elegant PET cup with lid. Layers of raspberry mousse and almond milk cream, alternated with pieces of real raspberries on a crumble, finished with a mirror of raspberry, in an elegant PET cup with lid. Layers of Belgian chocolate - cream (Belgian dark, milk and white chocolate) on a chocolate crumble, finished with a layer of chocolate ganache in an elegant PET cup with lid. Light coffee-soaked sponge with cream and mascarpone filling with a touch of Marsala (original recipe). Chocolate sponge cake with cherries, liqueur and whipped cream, decorated with cocoa paste and cacao powder. Some dots of chocolate mousse between the sponge and the top coating make this cake extra tasteful. 32 33
5001366 ICED CARROT CAKE GÂTEAU 5000640 CROSTATA AL LIMONE 5001296 MOKA BAVAROIS AU CHOCOLAT 2500 G - 14 P - 178 G 14 PCS/CRT 216 CRTS/PAL Defrost 4 C 720 1400 G - 14 P - 100 G 14 PCS/CRT 240 CRTS/PAL Defrost 4 C 240 100 G 18 PCS/CRT 200 CRTS/PAL Defrost 4 C 120 High carrot cake with 4 layers of carrot cake (with almonds & raisins) alternated with 4 layers of vanilla-yoghurt cream perfumed with orange. Shortcrust pastry case filled with a refreshing batter of custard and lemon juice; nicely decorated with powder sugar. Rectangular bavarois of chocolate and coffee bavarois divided by a layer of crunchy almond sponge and finished with dark chocolate ganache. 5000844 BAVAROIS FRAMBOISE - CITRON 5000845 BAVAROIS CHOCOLAT - LAIT D AMANDES 5001464 LINGOT CHOCOLAT - FRAMBOISE - YAOURT 5001295 LINGOT AU CHOCOLAT ET CARAMEL Product Overview 85 G 20 PCS/CRT Defrost 4 C 240 85 G 20 PCS/CRT Defrost 4 C 240 95 G 30 PCS/CRT 200 CRTS/PAL Defrost 4 C 120 90 G 24 PCS/CRT 200 CRTS/PAL Defrost 4 C 120 Individual bavarois of raspberries and lemon, finished with raspberries and almond sponge. Individual bavarois of dark chocolate and a heart of almond milk and raspberry jelly, finished with ganache and chocolate sponge. Yoghurt bavarois with chocolate ganache and raspberry jelly on a crumble. Elegant bavarois of chocolate with caramel powder coating and crunchy hazelnuts, on a crispy biscuit and garnished with dark chocolate ganache. 34 35
5001460 MARBLED BLUEBERRY CHEESECAKE 5001459 MARBLED RASPBERRY CHEESECAKE 5001571 RASPBERRY & ALMOND CREAM SHOT 5001572 TRIPLE SHOT 85 G 10 PCS/CRT 288 CRTS/PAL Defrost 4 C 480 85 G 10 PCS/CRT 288 CRTS/PAL Defrost 4 C 480 30 G 24 PCS/CRT Defrost 4 C 120 30 G 24 PCS/CRT Defrost 4 C 120 Portion sized cream cheese cake with blueberries on a shortbread base. Portion sized cream cheese cake with raspberries on a crispy shortbread base. Served sweetness. Deserved moments. 5001569 PRALINE & SHOT 30 G 24 PCS/CRT Defrost 4 C 120 Hazelnut-praliné mousse and Belgian dark chocolate cream, decorated with broken pistachios, walnuts & hazelnuts - filling for shot glass. 5001570 PASSION FRUIT & VANILLA CREAM SHOT 30 G 24 PCS/CRT Defrost 4 C 120 Layers of passion fruit mousse and vanilla cream, finished with passion fruit glaze filling for shot glass. Layered mousses of raspberry, real raspberry pieces and almond milk, finished with a mirror of raspberry filling for shot glass. Layers of Belgian milk and white chocolate mousse, covered with Belgian dark chocolate ganache filling for shot glass. Product Overview 36 37
5001573 PARADE OF BELGIAN QUENELLES 5001574 PARADE OF FRUIT QUENELLES 60 G 16 PCS/CRT 154 CRTS/PAL Defrost 4 C 180 60 G 16 PCS/CRT 154 CRTS/PAL Defrost 4 C 180 Three quenelles of Belgian chocolate bavarois - white, milk and dark chocolate - lightly dusted with chocolate, on a crispy bar of feuilletine, almond sponge and ganache. Three quenelles of fruit bavarois - green apple, passion fruit and strawberry plus raspberry - lightly dusted with chocolate, on a crispy bar of puffed rice covered with a white chocolate ganache. 5001576 DELIGHT WITH A TOUCH OF ORANGE 5001575 PEAR & CARAMEL MOUSSE COMPOSTION Product Overview 95 G 15 PCS/CRT Defrost 4 C 180 95 G 15 PCS/CRT Defrost 4 C 180 Square composition of Belgian Chocolate mousse and sponge alternated with a refreshing hint of orange on a croquant of chocolate, hazelnut and puffed rice. Square composition of a rich pear compote and caramel mousse on a crispy milk chocolate hazelnut croquant. 38 39
Are you inspired and do you want to get to work with these products? Do not hesitate to contact us and let us fulfil your sweetest dreams. www.panescofood.com