The Victor Hugo of vanilla pâtisserie In both the almond biscuit and the buttercream, subtle notes vie for your attention with finely sliced marzipan.
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 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.
A soft crème fraîche biscuit and the varied textures of raspberry, pineapple and mandarin elevated by two successive layers of raspberry and mango compote, all under Madagascar vanilla crème fraîche and almond shortbread.