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Made with Valrhona chocolate (64% chocolate). -heat in the microwave/oven for 20 seconds.
Small French pastry flavored with vanilla and rum with a soft and tender custard center, and a dark caramelized crust.
Delicious brownie biscuit with a ganache 72% cocoa from Ecuador. Coated with a chocolate glaze.
Financier Ganache (Pralin Top)
Delicious financier biscuit almond with ganache. Coated with a milk chocolate glaze and nuts.
*Must order 6 hours in advance.
*Must order 24 hours in advance. In order to place an order for a cake, a payment MUST be made first. (CARACAS): bitter dark chocolate biscuit garnished with 72% ganache and dark chocolate frosting (LE GUAYAQUIL): almond and cocoa biscuit covered with thick dark 64% equator chocolate mousse and dark chocolate frosting (LE PRESIDENT): almond and cocoa biscuit garnished rum with raisins, 72% ganache, and Madagascar wrapped dark chocolate (EQUATOR): very bittersweet dark chocolate mousse, 64% equator with light meringue and almonds wrapped in a traditional French meringue base (L'OPERA): made of layers of almond sponge cake soaked in coffee espresso syrup. Layered with ganache and butter cream coffee and covered in chocolate glaze (LE PISTA'CHIC): layers of almond sponge cake soaked in vanilla syrup and layered & covered with pistachio buttercream (FORET NOIRE): chocolate sponge with a rich cherry filling and whipped cream (LE PAIN DE GENES): biscuit from almond dough lightly perfumed with piece of orange (LE MONT BLANC): under a mesh of chestnut paste and almond meringue topped with whipped cream. A cloud of icing sugar cover the top (LE FRAISIER): spectacular summery fresh cake loaded with fresh strawberry mousseline cream and topped with fresh strawberries (LE BOUNTY): almond sponge with mango, white chocolate ganache and coconut cream (L' AMBASSADEUR): almond cocoa biscuit soaked with raspberry pulp, layered with dark chocolate mousse and topped with raspberry jam glaze (ST GERMAIN): bittersweet chocolate mousse crowned with light meringue and almonds. All wrapped in milk chocolate almond (LONGCHAMP): praline mousse with a French meringue core all wrapped in milk chocolate hazelnut (THE SUCCES): soft hazelnut biscuit and chocolate ganache crisp praline and feuilletine
Size: Diameter 8.3in. Circumference 26.1in 48 hours preparation 48 hours preparation: the rest of the flavors
Crêpe Cake 6P
*Scheduled order only* Size: Diameter 7in. Circumference 22in. Preparation time: 48 hours