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ÉCLAIR PUFF ASSORTMENT
Milk chocolate, caramel, vanilla, raspberry, lemon and pistachio. Ø 4 cm.
EXOTIC MOUSSE
Mango and red fruit mousse on coconut dacquoise biscuit, mango glaze. Ø 7 cm
FEUILLANTINE SLAB
Cocoa joconde biscuit, hazelnut crunch, bitter chocolate mousse, cocoa genoise and velvety chocolate finish
JAPANESE FLAVOURS FINGER
Matcha joconde biscuit, mango and passion fruit compote, yuzu mousse, sugar icing.
MANGO AND PASSION FRUIT FINGER
Almond biscuit, mango and passion fruit compote, white chocolate mousse, mango and passion fruit jelly.
MASCARPONE BLACKCURRANT FROZEN SOUFFLE
Mascarpone soufflé with a meringue heart, blackurrant coulis and whole blackurrants on top. Ø 8 cm