Shortcrust pastry, almond cream, pears, glaze. Uncut. Ø 26 cm

Mango and red fruit mousse on coconut dacquoise biscuit, mango glaze. Ø 7 cm

Puff pastry topped with caramelised apples. Ø 10 cm

Cocoa joconde biscuit, hazelnut crunch, bitter chocolate mousse, cocoa genoise and velvety chocolate finish

Puff pastry, apple compote and apples. Ø 12 cm