[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”-54px|auto||auto||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
Kaempff-Kohler\u2019s Christmas table<\/b>
<\/b>Sweet little indulgences to finish the meal<\/b><\/p>\n
Praise for our <\/span>6 variations of yule logs with mousse and buttercream<\/b> and our <\/span>4 spectacular frozen entremets<\/b> has been sung.<\/span><\/p>\n If you want to serve a <\/span>more playful dessert<\/b> and, in this pleasantly tricky case, leave your guests <\/span>spoilt for choice<\/b>, Kaempff-Kohler\u2019s <\/span>mignardises, macarons and frozen dessert verrines<\/b> are just the thing.<\/span><\/p>\n The <\/span>mini pastries<\/b> are presented on a <\/span>15-piece platter<\/b>.<\/span> Don\u2019t forget that, in our <\/span>shops<\/b>, you also always have the option of a <\/span>full-size pastry<\/b>, including other classics such as <\/span>rum baba<\/b> and <\/span>new creations<\/b> like the <\/span>Mandarin trompe-l\u2019\u0153il<\/b> or the <\/span>Kappuccino<\/b>.<\/span><\/p>\n This is even more true for the <\/span>traditional Kaempff-Kohler macarons<\/b>, whose reputation needs no introduction: they await you either <\/span>loose in our shops<\/b>, or as a <\/span>15-piece platter<\/b> and <\/span>different flavours<\/b> in the <\/span>Christmas catalogue<\/b> : <\/span>Madagascar vanilla<\/b>, <\/span>Syracuse lemon<\/b>, <\/span>Bolivian coffee<\/b>, <\/span>Dacquoise<\/b>, <\/span>Grand cru chocolate<\/b>, <\/span>Pear-hibiscus<\/b>, <\/span>Sicilian pistachio<\/b>, <\/span>Meeker raspberry<\/b>, <\/span>Dominican Republic passion fruit<\/b>, <\/span>Salted butter caramel<\/b>, <\/span>Mirabelle plum<\/b> and <\/span>Burgundy blackcurrant<\/b>.<\/span><\/p>\n For <\/span>ice-cream dessert lovers<\/b> looking for an alternative to an entremets, here are the <\/span>small frozen dessert verrines<\/b>:<\/span> Festive <\/span>pastries<\/b> in <\/span>Kaempff-Kohler shops<\/b>: <\/span>delicate little treats<\/b> that are <\/span>decorative<\/b>, <\/span>beautiful<\/b> and <\/span>incredibly delicious<\/b>.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Kaempff-Kohler\u2019s Christmas tableSweet little indulgences to finish the meal Praise for our 6 variations of yule logs with mousse and buttercream and our 4 spectacular frozen entremets has been sung. If you want to serve a more playful dessert and, in this pleasantly tricky case, leave your guests spoilt for choice, Kaempff-Kohler\u2019s mignardises, macarons and frozen dessert verrines are just the thing. The mini pastries are presented on a 15-piece platter.These are the mini versions of classic pastries made in our workshops: the Mont-Blanc, the Pistachio\/chocolate financier, the brand-new Paris-Brest red fruits\u2013violet, the Mandarin mousse, our Raspberry tartlet, the Chocolate mignon, the truly exquisite Meringued Kalamansi tartlet and, to finish, two great classics: the Truffel and of course the Dacquoise. Don\u2019t forget that, in our shops, you also always have the option of a full-size pastry, including other classics such as rum baba and new creations like the Mandarin trompe-l\u2019\u0153il or the Kappuccino. This is even more true for the traditional Kaempff-Kohler macarons, whose reputation needs no introduction: they await you either loose in our shops, or as a 15-piece platter and different flavours in the Christmas catalogue : Madagascar vanilla, Syracuse lemon, Bolivian coffee, Dacquoise, Grand cru chocolate, Pear-hibiscus, […]<\/p>\n","protected":false},"author":4,"featured_media":254781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-258357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n
<\/span>These are the <\/span>mini versions of classic pastries<\/b> made in our workshops: the <\/span>Mont-Blanc<\/b>, the <\/span>Pistachio\/chocolate financier<\/b>, the brand-new <\/span>Paris-Brest red fruits\u2013violet<\/b>, the <\/span>Mandarin mousse<\/b>, our <\/span>Raspberry tartlet<\/b>, the <\/span>Chocolate mignon<\/b>, the truly exquisite <\/span>Meringued Kalamansi tartlet<\/b> and, to finish, two great classics: the <\/span>Truffel<\/b> and of course the <\/span>Dacquoise<\/b>.<\/span><\/p>\n
<\/span>Vanilla<\/b>: vanilla ice cream made with <\/span>organic Madagascar vanilla<\/b>, enhanced with delicate meringue shards.<\/span>
<\/span>Chocolate<\/b>: an intense ice cream with <\/span>66% dark chocolate<\/b>, accompanied by fine shards of crunchy meringue.<\/span>
<\/span>Pistachio<\/b>: artisanal <\/span>pistachio<\/b> ice cream, elevated by light meringue shards.<\/span>
<\/span>Raspberry<\/b>: a <\/span>full-fruit raspberry<\/b> sorbet, sprinkled with crunchy meringue.<\/span>
<\/span>Lemon<\/b>: a zesty, refreshing <\/span>lemon<\/b> sorbet, topped with airy meringue shards.<\/span><\/p>\n