Frozen Cocoa Profiteroles Cake Tray 1.25kg EFF

What is this product?

This is a frozen cocoa profiteroles cake supplied in a tray with a net weight of 1.25 kg. It is a ready-made pastry reference for dessert service, designed to be portioned after the preparation and handling steps shown on the product label.

Producer and format

EFFEPI SRL supplies this frozen cocoa profiteroles tray. The tray weighs 1.25 kg; keep it under the storage conditions shown on the label.

Product profile

The dessert combines profiteroles with a cocoa-led pastry profile and a soft, creamy impression typical of this style of prepared dessert. The tray format keeps the presentation together until portioning and gives the kitchen a practical base for plated desserts, buffet service or a dessert counter.

Professional uses and quantities

Plan one dessert portion per guest and cut the tray into portions suited to the menu, the rest of the dessert offer and the required presentation. Serve the profiteroles chilled or prepared according to the label, and use a clean spatula so the pieces keep their shape when transferred to plates or a buffet dish.

Common mistakes to avoid

Do not thaw the tray at uncontrolled room temperature, cut it while it is still too hard or leave the dessert exposed during service. Avoid repeated temperature changes, use a clean knife for portioning and give the product enough time to reach the serving texture specified by the label.

Storage and handling

Keep the tray frozen according to the storage temperature and instructions on the pack. Protect it from crushing, keep it level during internal handling and thaw only the quantity required for the planned service. Once thawed, follow the label for refrigerated storage, shelf life and consumption, and do not refreeze.

LAPA logistics in Switzerland

LAPA supplies professional pastry products across Switzerland from its Swiss operation, using partner carriers for the main regions. The 1.25 kg tray is suited to restaurants, hotels, catering teams and dessert counters that need a controlled frozen reference for planned service and portioned presentation.

Who it is for

This reference is for restaurants, hotels, caterers, pastry teams and professional dessert counters looking for a cocoa profiteroles dessert in a practical frozen tray. It helps organise a dessert menu when the kitchen needs consistent portioning and a presentation that can be finished close to service.