Caramelised apple peach tartin, cream cheese mousse, on top of a sweet and salty biscuit base.
Honey lemon Pâte à Choux filled with lemon curd, roasted walnut bits, encased with a light yoghurt mousse, pebble sprayed shell and embellished with an edible-gold chocolate honeycomb piece.
Japanese goma sponge layered with freshly churned peanut butter ganache with roasted sesame seeds, goma paste, and topped with silky goma chantilly cream.
Crisp and flakey mille-feuille alternating layers of grape chantilly, juicy grapes and decadent raspberry ganache.
No products in the cart.