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Eclair

The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.

Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.

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Tartelette Aux Pommes

Shortcrust pastry filled with apple puree and decorated with sliced apples.

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Chocolate Religieuse

A traditional French pastry. Choux pastry filled with chocolate cream and topped with buttercream and chocolate glaze.

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Paris-Brest Eclair

Traditional French pastry. Choux pastry with praline, filled with praline cream.

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Tortelloni Giganti Astice e Granchio

Filled with ricotta, Lobster, Argentine Hake, Northern Prawn, and Crab.

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Cappelli Friarielli e Scamorza

Filled with ricotta, Scamorza, and Friarielli.

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Tortelloni Giganti Neri al Salmone e Timo

Filled with Smoked Salmon, Atlantic Salmon, ricotta, Grana Padano PDO and thyme.

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Maccheroni al Torchio

Made with durum wheat semolina, eggs, and water.

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Rubino Cheesecake

A buttery cookie base topped with mousse made of fresh cream with a heart of raspberry and strawberry sauce all finished with a white chocolate glaze.

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Goccia Tiramisu

A tender coffee sponge base scented with citrus and cardamom topped with milk chocolate and coffee creams, finished with mascarpone cream.

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