| Apple Tart |
Puff pastry with apple compote, topped with glazed granny smith apple individual 4;, small 7.5;, medium 9;, large 11; |
| Black Forest Cake |
Cocoa sponge cake, chocolate mousee and chantilly cream with kirsch, maraschino cherries and black and white chocolate shaving d ecor medium 7;, large 9; |
| Chocolate or Coffee Eclair |
Choux paste filled with either chocolate or coffee cream and topped with chocolate or coffee icing p etit four 3;, individual 5; |
| Apricot Tart |
Puff pastry baked with almond cream, topped with glazed apricot halves individual 4;, medium 7;, large 9; |
| Casino |
Thin raspberry genoise swirl roll set in a bavarian cream surrounded by raspberry coulis individual 3.5; |
| Chocolate Mousse Cake |
Genoise vanilla cake sandwiched with milk chocolate mousse and topped with chocolate shavings individual 3.5; in white chocolate cup, medium 7;, large 9; |
| Autumn Lea |
Almond meringue surrounded by dark chocolate mousse and chocolate leaves extravaganza medium 7, large 9; |
| Champagne Mousse Cake |
Ladyfingers sponge cake and fresh raspberries trapped in a champagne mousse, glazed with a light raspberry gel and topped with fresh raspberries medium 7, large 10; |
| Chocolate Mousse & Meringue |
Two halves of meringue filled with chocolate mousse and topped with chocolate shavings individual 3; x 4; |
| Bagatelle |
Fresh strawberries set in cream between layers of vanilla genoise sponge with white icing and fresh strawberries decor individual 2.5; x 4.5;, medium 5.5; x 6 3, 8;, strip: 3 1, 4 |
| Charlotte Cecile |
Layers of sponge cake with dark chocolate mousse and cr eme bavaroise set in a ladyfingers crown with milk chocolate shavings individual oval: 3.5, medium 7, large 9; |
| Claire Fontaine |
Citrus sponge cake topped with orange mousse and fresh orange slices decor individual 3.5;, medium 7;, large 10; |
| Bavarian Pear |
Vanilla sponge cake layered with poached pear and creme bavaroise, finished with a blonde caramel glaze and topped with slice pear decor individual 3.5, medium 7, large 9; |
| Chocolate Crunch |
Crunchy french wavers set in hazelnut fondant and topped with giandujas milk chocolate mousse and cocoa powder d ecor petit four rectangle: 3, 8 x 2, individual 1 3, 8 x 3 3, 8, medium 5 1, 2 x 7, st |
| Concord |
layers of chocolate mousse and chocolate meringue with cacao meringue crayons finish individual meringue 2.5 x 3.5, medium 7, large 9; |
| Dacquoise |
crusted almond dacquoise meringue with hazelnut cream medium 7, large 9; |
| Opera |
A layer of cocoa joconde biscuit, one layer of mocha cream, one layer of dark chocolate ganache decor and opera signature medium only. individual 1 3, 8; x 3 3, 8, medium 5 1, 2 x 7, strip 3 3, |
| Saint Honore |
Caramelized choux puffs on puff pastry filled with chocolate pastry cream and vanilla whipped chantilly cream individual 3.5, medium 9; |
| Ganache |
Genoise chocolat, vanilla ganache and dark chocolate miroir glaze individual triangle 3; |
| Paris-Brest |
Pate a choux crown filled with praline cream and topped with toasted almond flakes petit four 1 3, 8;, individual 3.5;, medium 8; |
| Single Fruit Tart or Mixed Fruit Tart |
Short crust pastry baked with almond cream and topped with a choice of individual or mixed fresh fruit individual 3.5;, small 7;, medium 9;, large 11; |
| Lemon Tart |
pate brisee casing filling with lemon curd and italian meringue florets decor individual 3.5, medium 7, large 9; |
| Passionata Cake |
passion fruit and raspberry mousse in a ladyfinger sponge cake soaked in kirsch syrup, fresh raspberries and gel mirror individual 2.5, medium 7, large 9; |
| Tiramisu |
Espresso dipped homemade ladyfingers biscuits with amaretto mascarpone mousse individual 3.5, medium 7, large 9; |
| Montmartre |
Sponge cake, mascarpone cheese mousse, creme chantilly and a choice of fresh raspberries or strawberries individual 13, 8 x 3 3, 8;, medium round 7;, large 9;, strip 33, 8 x 17; |
| Pear Tart |
Puff pastry casing filled with almond cream topped with glazed poached pear halves individual 3.5;, medium 7;, large 9; |
| Trio Cake |
Cacao cake topped with dark, milk and white chocolate mousse finish with chocolate couverture and shredded coconut individual hexagon 3;, medium 7;, large 10; |
| Napoleon |
Mille- feuille puff pastry layered with chiboust cream, sugar powder and cacao powder stancil individual rectangle 1 3, 8; x 3 3, 8, medium 5 1, 2 x 7, strip 3 1, 4 x 17; |
| Pont Neuf |
Tartain style toffeed apples in pate feuillet ee with caramelized mousseline chiboust cream individual 2 x 4, medium 7.5; |
| Petit Fours Selection: Minis |
Coffee or chocolate mini eclair: 3;, petit choux, caramel, kirsch, orange and cognac: 1 3, 8;, mini opera & mini chocolate crunch: 1 x 2 1, 2;, mini fresh berry tarts raspberry, blackb |
