A layer of soft puff pastry with patisserie cream (vanilla) between layers without added sugar
Layers of rich chocolate and almond cake, with dark chocolate cream and dried apricot zest on the bottom.
Baked cheese, over a layer of cream and white chocolate and a bottom of crispy dough.
Baked cheese, topped with delicate lemon cream and a bottom of crunchy dough.
Baked cheese on a crunchy dough bottom with no added sugar
Chocolate mousse 46% Valrona Salted Caramel, Baked Chocolate Vanilla Crème Brulee and Pieta Crunch
White chocolate mousse, hazelnut nocella, vanilla crème brulee, based on almond jacund pieta praliné.
White chocolate mousse with vanilla, almond jacund and caramel based on praliné caramel.
Butter cookie base, strawberry marshmallow, vanilla marshmallow, strawberry marmalade and vanilla mousse. In praline decorations, marmalade, macaron and crackers.
Vanilla mousse between layers of almond jaccond, strawberry confit topped with fresh strawberry
Dark chocolate mousse, praliné pieta between layers of milk chocolate, based on hazelnut decoise.
Baked hazelnut linzer with berries, cremo nougat and mascarpone cream.
Almond toil base, white chocolate and vanilla mousse, berry compote.
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.
Chocolate mousse 46% Valrona Salted Caramel, Baked Chocolate Vanilla Crème Brulee and Pieta Crunch
Royal chocolate mousse between layers of chocolate macaron, dark chocolate ganache with caramel pieta
Baked hazelnut linzer with berries, cremo nougat and mascarpone cream.