Butter cookie base with cocoa, dark chocolate mousse and soft caramel between layers of Genoese biscuit, garnished with pralines, marmalade, close-ups and crackers
Calypso pretzel base, vanilla mousse, salted pretzel cream topped with caramel and pretzels
Almond toil base, white chocolate and vanilla mousse, berry compote. Fruits vary according to season
Dark chocolate mousse, praliné pieta between layers of milk chocolate, based on hazelnut decoage
Alfajores base, milk jam, coconut decoise and coconut cream, garnished with milk jam mousse
White chocolate mousse, hazelnut nocella, vanilla crème brulee, based on almond jacund Pieta praliné
Mousse and nell between layers of coconut decuse, chocolate crème brulee in its coating, milk chocolate and croquette, based on 'Squait with Atlant salt', and topped with crème nocella.
Butter cookie base, strawberry marshmallow, vanilla marshmallow, strawberry marmalade and vanilla mousse. In praline decorations, marmalade, macaron and crackers.
Chocolate mousse 46% Valrona salted caramel, vanilla iron cream based on baked chocolate and crunchy pieta
Royal chocolate mousse between layers of chocolate macaron, dark chocolate ganache with caramel pieta
Mascarpo Ba cream and mango cream, almond jacund based on coconut streusel and white chocolate.
Caramelized puff pastry at the bottom of patisserie cream, caramelized puffs filled with cream and rich vanilla cream. By pre-order by phone only
Vanilla mousse between layers of almond jaccond, strawberry confit topped with fresh strawberry
Calypso base, milk chocolate mousse with vanilla crème brulee, wrapped in a topped with sabella, praliné and milk chocolate.
Praliné caramel base, crème tremiso and crème brulee, jacund marzipan and berries topped with caramelized almonds
