fbtwgpin

  • Mousse of Valrhona chocolate with fluffy chocolate biscuit and caramelized cocoa bean
  • Macarons à la framboise with chocolate sauce
  • White vanilla mousse with crème framboise and Cocoa Nougat
  • Tart with roasted almond cream and lemon cream (served with ice-cream)
  • Chocolate surprise with caramelized nuts and caramel sauce
  • Caramelized white chocolate with vanilla, served with caramelized sour cherry and morello sorbet
  • Caramelized crust with Madagascar vanilla ice cream, served with caramelized pears and caramel sauce
  • Paris-Brest (shoux with fluffy chocolate ganache & fresh strawberries or vanilla cream with forest fruits)
  • Bitter chocolate mousse with crispy base from chocolate gianduja, with topping of chocolate icing and strawberry sauce
  • Milk chocolate mousse in crispy sablé base, chocolate gianduja, milk chocolate mousse, nougat from cocoa bean and caramel sauce
  • Profiterole with shoux filled Madagascar vanilla cream, bitter chocolate sauce & cocoa crumble
  • Individual dessert with almond cream with whole roasted almonds and caramel sauce
  • Éclair in chocolate pasta with crème framboise & lemon cream
  • Crispy base from sablé biscuit, milk chocolate gianduja, fluffy ganache from bitter chocolate with fruits marinated in coulis framboise
  • Biscuit zacher of almond fluffy white chocolate ganache vanilla and coulis framboise
  • Milk chocolate tart with salty caramel and mango sauce
  • Mousse with caramelized white chocolate, crispy base, caramel sauce, sorbet passion & almond crumble
  • Mille-feuille with vanilla cream, chocolate sauce and Madagascar vanilla ice cream
  • Pavlova with forest fruits or strawberry
  • Cheese cake flavored with vanilla, strawberry jam, red fruits & sorbet framboise (cherry, caramel, chocolate).