Showing 1–16 of 52 results
Traditional banoffee pie with bananas, caramel and cream, topped with chocolate on a biscuit base. Precut in 14 portions. Ø 25 cm
BREAD & BUTTER PUDDING
A traditional bread and butter pudding made with brioche. Precut in 35 portions. 40 x 31 cm
Lightly spiced moist carrot cake topped with cream cheese icing. Ø 15 cm
CHOCOLATE & CHERRY DELICE
Layers of chocolate mousse, chocolate sponge, cherry compote and finished with dark ganache glaze. Precut in 30 portions. 40 x 31 cm
CHOCOLATE AND SALTY CARAMEL MI-CUIT
Chocolate mi-cuit with caramel and dulce de leche melting heart. Ø 8 cm
Chocolate pastry, stuffed with fondant ganache. Ø 6 cm
Chocolate cake with chocolate melting heart. Ø 6.5 cm
CHOCOLATE FUDGE CAKE
Chocolate fudge cake filled and topped with chocolate fudge icing. Ø 15 cm
JASMINE TEA SACHER
Chocolate génoise, Jasmine tea punched ganache and cacao powder topping. Ø 7 cm
Mixed layers of chocolate biscuit (joconde, dacquoise , genoise) and mousse (ganache, cream and bitter
chocolate mousse). 5,5 x 5,5 x 4 cm
MINI RASPBERRY TORTE
A raspberry mousse torte finished with a raspberry glaze. Ø 4.5 cm
Layers of raspberry jelly, sponge, fruit & crème patissiere topped with fresh cream in a ramekin.
Dacquoise biscuit, hazelnut crunch and chocolate mousse.
A traditional British trifle made with jelly, sponge, fruit, crème patisserie and cream, laced with sherry. Ø 25 cm
Layers of raspberry jelly, sponge, fruit, Sherry liqueur & crème patissiere topped with fresh cream
in a ramekin.
STRAWBERRY & VANILLA DÔME
Dacquoise sponge cake, dragée crunch, strawberry marmalade and vanilla mousse.