At a glance
MIO Mini Cocoa Pastry Boats are boat-shaped shortcrust shells made with cocoa pastry, in mignon format, already baked and ready to fill. Produced by Innovaction S.r.l. in Italy and supplied in a 2 kg case, they are designed for pastry shops, bars and bakeries that want to assemble petits fours, individual portions and buffet desserts quickly, without making and baking the dough themselves. In a few seconds they can be filled with creams, mousses or fruit to create an elegant, uniform finished product.
What mini cocoa pastry boats are
The boat is an elongated, oval tartlet with raised edges that form a cavity ideal for holding the filling. In the mignon version its small size is perfect for finger food and for display-case pastry, where small assorted pieces are sold. The cocoa shortcrust adds a dark colour and a chocolate note that contrasts beautifully with pale fillings such as mascarpone cream, chantilly or vanilla mousse. As pre-baked semi-finished products, the shells arrive crisp and stable: the pastry chef skips kneading, resting, rolling, docking and baking.
The MIO brand (Innovaction)
MIO is the brand of Innovaction S.r.l., an Italian company specialised in bases and semi-finished products for professional pastry. The MIO line of ready shells gives bakeries a consistent base with a regular shape and a balanced, neutral flavour on which to build their own dessert range.
Features
- Cocoa shortcrust shells, already baked and ready to use
- Boat shape, mignon format for finger food and display
- Raised edge that holds creams, mousses and fruit well
- Regular shape and size for a uniform result
- Dark cocoa colour, ideal for colour contrasts
- 2 kg case, professional format with a high piece count
- MIO brand, manufacturer Innovaction S.r.l., origin Italy
Technical specifications
- Description: mini boats in cocoa shortcrust pastry
- Brand: MIO
- Manufacturer: Innovaction S.r.l.
- Origin: Italy
- Format: 2 kg case
- Type: pastry semi-finished product, baked shell ready to fill
- Customs code: 1905.90
Uses in pastry
- Filling with creams and mousse: pipe in pastry cream, ganache, mascarpone cream or chocolate mousse and level with a piping bag.
- Fruit boats: a base of chantilly or diplomat cream, fresh fruit and a glazing gel for the display case.
- Buffet petits fours: an assortment of shells filled in different ways for coffee breaks, sweet aperitifs and banqueting.
- Display-case pastry: small ready-to-display pieces, decorated with nibs, chocolate shavings or nuts.
- Plated dessert: a crisp element in plated restaurant compositions, paired with an ice-cream quenelle, sauces and fruit.
Storage
Store the shells in a cool, dry place, away from humidity and heat sources, in the intact packaging until use. Humidity is the main enemy of baked shortcrust: once filled, the shells tend to soften, so it is best to finish them close to service or display. Always respect the expiry date and the manufacturer's instructions on the label.
LAPA Switzerland distribution and logistics
LAPA - finest italian food GmbH is a B2B and B2C wholesaler of Italian food products in Switzerland, with a warehouse in Embrach (Zurich). MIO Mini Cocoa Pastry Boats are delivered by the LAPA fleet to Zurich, Bern, Basel, Lucerne, St. Gallen and surrounding areas, and via food-grade partner couriers (Swiss Post, Planzer, Galliker, Camion Transport) to Geneva, Lausanne, Lugano and mountain regions. The service is dedicated to pastry shops, bars, hotels, gelaterias and catering.
Who it is for
A product designed for pastry shops and bakeries that want to speed up petit-four production, for bars and cafés serving small treats with coffee, for hotels and caterers setting up sweet buffets, and for restaurants looking for a crisp ready base for plated desserts.
