Mini Pastries

Pâté a Choux filled with chocolate pastry cream. Other flavors are available upon request.

Pâté a Choux baked with craquelin, and filled with vanilla pastry cream. Other flavors are available upon request.

Soft almond macaron and coffee buttercream dipped in coffee glaze and topped with a walnut half.

Dark chocolate cup filled with a thin layer of homemade raspberry preserve, chocolate raspberry ganache, and decorated with a fresh raspberry.

Chocolate Genoise cake soaked in Cassis, black currant mousse with a black currant glaze. Decorated with a whipped cream rosette and seasonal fresh berry.

Vienna tart shell, passion fruit curd cream and passion fruit glaze with chocolate drizzle.

Coconut almond dacquoise and coconut buttercream dipped in dark chocolate and diced coconut.

Soft almond macaron, pistachio buttercream and fresh berries.

Chocolate tart shell filled with crunchy hazelnut praline, topped with hazelnut mousse dipped in chocolate ganache. Decorated with caramelized hazelnut and crispy pearls.

Three layers of almond Giaconda cake soaked in coffee and brandy, filled with chocolate ganache and coffee buttercream. Topped with chocolate opera glaze and decorated with a printed chocolate accent.

Layers of Giaconda sponge cake lightly soaked with lavender syrup, blueberry buttercream, dark chocolate ganache with lavender, topped with a blueberry mirror glaze. Decorated with a golden blueberry.

Layers of pistachio Giaconda sponge cake lightly soaked in simple syrup, pistachio flavored buttercream, and apricot compote. Finished with a mirror glaze and decorated with dried apricot dice.

Two Parisian macarons filled with rose flavored buttercream, three fresh raspberries and lychees.

Pâté sucrée layered with apricot preserve, almond frangipane cream and chocolate ganache. Dipped in dark chocolate and decorated with a pistachio nut.

Vienna tart shell filled with vanilla pastry cream and seasonal fresh fruits and berries.

Multiple layers of thin puff pastry sheets filled with vanilla pastry cream.

Vanilla Genoise cake soaked in rum syrup, mango mousse and passion fruit glaze. Decorated with a whipped cream rosette and seasonal fresh berry.

French chocolate macaron and chocolate mousse dipped in chocolate ganache and decorated with printed chocolate pieces.

Soft chocolate almond macaron and chocolate buttercream dipped in dark chocolate and decorated with a pecan.

Our rum ball is made from a mix of chocolate Genoise cake, milk, butter and cocoa powder with addition of vanilla and dark rum. Decorated with buttercream rosette.

Four thin layers of honey walnut crust filled with chocolate cream with crushed walnuts and sour cream. Finished with a chocolate ganache glaze.

Chocolate Mona Lisa cup filled with Grand Marnier flavored chocolate mousse. Garnished with a whipped cream rosette, fresh raspberry and chocolate accent.

Lychee compote, raspberry compote, and rose flavored white chocolate mousse. Decorated with a fresh raspberry.

Lychee compote, mango compote, and caramel flavored white chocolate mousse. Decorated with seasonal fresh berry.

Soft almond macaron and hazelnut praline buttercream dipped in milk chocolate and decorated with a caramelized hazelnut.

Layers of coffee flavored Mascarpone cream and chocolate souse. Sprinkled with cocoa powder and decorated with a coffee bean shaped chocolate.

Vanilla tart shell baked with almond filling and topped with fresh red currants. This tart is available only when red currants are in season.

Vanilla tart shell filled with lemon curd cream, and finished with meringue.

Layers of Giaconda sponge cake lightly soaked in simple syrup, strawberry flavored buttercream, and banana milk chocolate ganache. Finished with strawberry mirror glaze and decorated with pink chocolate curls.

Chocolate tart shell filled with crunchy peanut praline, peanut butter and cream cheese mousse and dipped in chocolate ganache. Decorated with peanut and chocolate accent.