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CHOCOLATE TARTLET

Sweet pastry with chocolate ganache from Venezuela. Ø 8 cm

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CRANBERRY-APPLE CRUMBLE

Apples, red fruits, cinnamon and crumble.

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ÉCLAIR PUFF ASSORTMENT

Milk chocolate, caramel, vanilla, raspberry, lemon and pistachio. Ø 4 cm.

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EXOTIC MOUSSE

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

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FEUILLANTINE SLAB

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

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FINE APPLE TART

Puff pastry, apple compote and apples. Ø 12 cm

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FRUITY BABA WITHOUT ALCOOL

Soaked in mango and passion fruit syrup.

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GLUTEN FREE PREMIUM CHOCOLATE LAVA CAKE

Butter, chocolate, cocoa, eggs, sugar. Ø 8 cm.

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GREEK YOGURT

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ITALIAN MERINGUE PIPPING BAG

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JAPANESE FLAVOURS FINGER

Matcha joconde biscuit, mango and passion fruit compote, yuzu mousse, sugar icing.

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LEMON MERINGUE TARTLET

Sweet shortcrust pastry with lemon cream and meringue. Ø 8 cm

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LEMON TARTLET

Shortcrust pastry and lemon cream. Ø9 cm

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MANGO AND PASSION FRUIT FINGER

Almond biscuit, mango and passion fruit compote, white chocolate mousse, mango and passion fruit jelly.

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MANGO COCO FROZEN SOUFFLE

Sponge base, coconut soufflé, mango passion coulis. Ø 7 cm

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MANGO-PASSION FRUIT MACARONS

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MASCARPONE BLACKCURRANT FROZEN SOUFFLE

Mascarpone soufflé with a meringue heart, blackurrant coulis and whole blackurrants on top. Ø 8 cm

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MATCHA FROZEN SOUFFLE

Sponge base, green tea soufflé, white chocolate topping Ø 7 cm

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