Japanese goma sponge layered with freshly churned peanut butter ganache with roasted sesame seeds, goma paste, and topped with silky goma chantilly cream.
Fresh strawberries, tangy yuzu curd, and white chocolate round up the soft pairing of moist vanilla sponge and strawberries confit. This delicate recipe is embellished with fresh flowers.
Valrhona Guanaja 70% chocolate mousse embellished with hazelnut sponge and a dark chocolate glaze, hiding a crunchy core of crushed hazelnuts, salted caramel, hazelnut dacquoise and dark chocolate-coated feuilletine.
Chocolate buttermilk sponge filled with a luscious, dark ganache made from Valrhona Guanaja 70% chocolate, drizzled with a milk chocolate glaze.
Vanilla sponge layered with velvety yam ginkgo paste, topped with coconut Chantilly cream, white chocolate pearls, and desiccated coconut.
Vanilla sponge layered with vanilla whipped cream and cheddar cheese.
Matcha chiffon sponge filled with matcha mousse and matcha ganache, topped with matcha powder and Chantilly cream.
Classic baked lemongrass cheesecake, wrapped in lime zest infused mousse, atop a sweet and salty biscuit base.
Light and floral rose sponge layered with a refreshing lychee cremeux, lychee bits, rose ganache, rose mousse and, finished with a velvety chocolate spray.
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