Pidy introduces ‘flexible’ savoury choux pastry range

The range is being backed by an Eating Moments, ‘anytime, anywhere’​ campaign, which promotes the idea that many of Pidy’s pastries can be eaten sweet or savoury, for breakfast, lunch or dinner.

Pidy described the savoury choux as one of its "lightest and crispiest" pastries.

The range includes éclairs and profiterole-style pastry in various sizes. Each pastry is made with a wide base, allowing more room for fillings.

According to the Belgian company, the éclairs work well as baguettes with fillings such as honey roast ham, stilton cheese and smoked salmon. A number of fresh salad fillings are also compatible.

Alternatively, Pidy suggested using them to create traditional "decadent" desserts, by serving them with chocolate, strawberries or whipped cream.

Other products​

As part of its Eating Moments​ campaign, Pidy is pushing other products that can be enjoyed day or night.

The Corolle 85 range is a selection of crispy-thin pate a fonçage pastry. It can be served as a breakfast option with blueberries, mixed nuts and Greek yoghurt, or at lunchtime, filled with tomato, pesto, seasonal greens, mozzarella and fresh basil.

Pidy said its shortcrust, quiche and puff pastry range, meanwhile, can inspire caterers to create a variety of appetisers, canapés and seasonal desserts throughout the day.

Vol-au-vents​

Pidy also offers palm oil free large vol-au-vents, said to be ideal for flavoursome savoury dishes such as coquille shells and scallops with a rich white wine velouté　sauce.

The company claimed these traditional pastry cases are showing signs of "resurging" back onto the market in a meal-size format.

Many of its pastries are now made without palm oil, meaning they are more environmentally friendly and contain less saturated fat.