Petite Four Glacé
Dobosh sponge cake dripped with marzipan and glazed with an opaque and translucent fondant.
Chocolate Soufflé
Flourless chocolate mousse cake with a pastry cream as a base.
Fresh Fruit Tart
Flaky pastry shell filled with Creme Diplomat and topped with fresh fruits.
Trio Bavarios
Three layers of mousses (dark, milk, and white chocolate) topped with cocoa jelly, berries, and chocolate garnishes.
Paris Brest
A classic French dessert filled with mousseline and topped with almonds.
Petite Éclair
Pâte à Choux based filled with mousseline and topped with dark coating chocolate.
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