Edelweiss offers a wide variety of dessert products that can be used in restaurants and hotels, as well as the in-store bakery departments of supermarkets and club stores. The products are shipped frozen, ready for store or kitchen personnel to thaw and sell or serve. Available products include (but are not limited to) the following:

Pastries

CHOCOLATE TRIANOS Triangles of devil’s food cake topped with a layer of chocolate ganache and a thin layer of marzipan enrobed in a dark chocolate glaze.

ECLAIRS A pate-a-choux shell filled with a pastry cream and covered with a velvety chocolate glaze.

NAPOLEONS Three layers of puff pastry filled with creme patissiere. The top is frosted with vanilla fondant and decorated with lines of pure chocolate.

RASPBERRY TRUFFLE Roulade of chocolate cake filled with a thin layer of seedless raspberry preserves and another layer of chocolate truffle mixture. Each pastry is dipped in dark chocolate and topped with a vanilla buttercream marguerite, garnished with a touch of raspberry preserves.

RASPBERRY LINZER Based on a traditional linzer torte with a shortbread crust topped with a smooth linzer filling and raspberry preserves. Shortbread dough is latticed on top and dusted with powdered sugar. Sold in half sheets, pre-cut into 24 squares, 2” x 2”, or as mini pastries.

SWEDISH ALMOND A shortbread crust topped with a frangipane mixed with a small amount of custard, topped with sliced almonds. Sold in half sheets, pre-cut into 24 squares, 2” x 2”, or as mini pastries.

Cakes

BLACK FOREST Three layers of devil’s food cake brushed with Kirsch, filled with raspberry jam, cherries and whipped cream, then covered with whipped cream and garnished with cherries and chocolate shavings.

CHOCOLATE MOUSSE Chocolate mousse inside two layers of sponge cake covered with velvety chocolate glaze.

ESPRESSO GANACHE Three layers of devil’s food cake brushed with coffee brandy, filled with espresso ganache and buttercream, covered with a chocolate glaze.

HAZELNUT Three layers of hazelnut sponge cake brushed with Kirsch and a single layer of apricot jam, filled and frosted with hazelnut cream.

SACHER A traditional Austrian dessert. Two layers of dark chocolate cake filled with apricot jam and covered with a chocolate glaze.

TIRAMISU Three layers of sponge cake, brushed with espresso and rum syrup, are filled and frosted with a marcarpone cream. Chocolate shavings garnish the outside.

Croissants

These are some of our biggest hits: Butter, Mini Butter, Almond, Chocolate, Spinach and Feta Cheese, Cinnamon Twists, Fruited Swirls, Large Pecan Rolls and Braided Walnut Parisienne.