Butter cookies with cocoa walnuts, pistachio without added sugar
Sesame cookies, sunflower seeds, pistachio and brown sugar – (no wheat flour and no milk)
Rich chocolate cake with ground walnuts and heavy cream
Almond toil base, white chocolate and vanilla mousse, berry compote.
Almond twil base, white chocolate and vanilla mousse, berry compote.
Almond toil base, white chocolate and vanilla mousse, berry compote. (Fruit varies according to season)
Almond and Caramel Jaconde, dark chocolate mousse based on Pieta Praliné
Vanilla mousse, caramel roll, soft caramel cremo, based on praliné caramel.
Butter cookie base, strawberry marshmallow, vanilla marshmallow, strawberry marmalade and vanilla mousse. In praline decorations, marmalade, macaron and crackers.
Chocolate cake, with chocolate mousse, topped with chocolate ganache and candies.
Vanilla mousse 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. Diameter 18
White chocolate mousse, hazelnut nocella, vanilla crème brulee, based on almond jacund Pieta praliné
White chocolate mousse, hazelnut nocella, vanilla crème brulee, based on almond jacund pieta praliné.
Mascarpo Ba cream and mango cream, almond jacund based on coconut streusel and white chocolate.
Baked hazelnut linzer with berries, cremo nougat and mascarpone cream.
Baked hazelnut linzer with berries, cremo nougat and mascarpone cream.
Citrus yuzu cream, raspberry cream layered with jacund pistachio, mascarpone mousse topped with pistachio ganache.
Chocolate mousse 46% Valrona Salted Caramel, Baked Chocolate Vanilla Crème Brulee and Pieta Crunch
Dark chocolate mousse, praliné pieta between layers of milk chocolate, based on hazelnut decoise.
Calypso base, milk chocolate mousse with a layer of vanilla iron, wrapped in a sabella coating, milk chocolate and praliné
Vanilla mousse between layers of almond jaccond, strawberry confit topped with fresh strawberry
