The Victor Hugo of vanilla pâtisserie In both the almond biscuit and the buttercream, subtle notes vie for your attention with finely sliced marzipan.
Over a layer of dried fruits caramelised in salted butter with a 45% milk chocolate bark casing sits hazelnut praline sabayon on soft hazelnut cake topped with an old-fashioned praline.
The Joconde almond sponge will leave you reeling with delight. On a shortbread base it combines vanilla cream with raspberries and raspberry mousse, plus a meringue for good measure.
Atop a hazelnut and milk chocolate shortbread hovers a delicate Madagascar vanilla mousse with a creamy core steeped in Madagascar vanilla and a subtle hint of 70% cocoa chocolate; all finished with milk chocolate icing sprinkled with chopped hazelnuts.
A subtle blend of flavours and textures. Soft biscuit with almonds and lemon on crunchy shortbread, topped with a mango and passionfruit mousse plus mango drenched in vanilla syrup.
A fondant chocolate mousse and an insert of vanilla crème brûlée on a feuilletine crunch layer, all lying on a bed of almond biscuit and coated in cocoa jelly.
Applecake: grandma’s apple cake with lots and lots of apples! Vanilla cake: the moist cake of our childhood with a great vanilla flavour. Marble cake: a two-tone cake combining vanilla and chocolate.
Tiramisu: boudoirs, coffee and mascarpone. Tiramisu speculoos: a homemade speculoos crumble and a tiramisu mousse. Chocolate mousse: a mousse with an intense chocolate flavour.