Description
What is Gavottes? Just a crepe left a little longer on fire by Marie-Catherine Cornic in Quimper in 1893. She decides to bend, wrap, to taste... The small crepe once thought lost is found crispier, lighter than ever! The recipe lace crepe was born in this authenticity since retained. To make authentic lace Gavottes crepe, pastry chefs use mainly wheat flour, sugar, and butter.
Gavottes® in two or three steps... Take the time for a luxury break.
Savour the look of your crêpe dentelle delicately coated in dark chocolate then... bite into it, of course !
You won't be able to resist the subtle blend of crunch and chocolate !
Gavottes® in two or three steps... Take the time for a luxury break.
Savour the look of your crêpe dentelle delicately coated in dark chocolate then... bite into it, of course !
You won't be able to resist the subtle blend of crunch and chocolate !