Tangy Yuzu filling, Yuzu Cheese and soft-torched Italian meringue
Strawberry mousse cake with a floral centre composed of Joconde sponge mixed with milk chocolate-coated sunflower seeds, honey crémeux and elderflower jelly
Earthy Hojicha crème, Arabica Namelaka, and topped with a Chantilly dome over a sweet buttery crust
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
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