 | Opera
Alternating layers of chocolate ganasche and coffee butter cream on a joconde spongecake and topped with a rich semisweet chocolate glaze
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Chocolate Royale: Chocolate Mousse set on a crispy base and covered with a dusting of cocoa powder. |
 | Lemon Meringue Tart
Smooth tart lemon custard and topped with a sweet Italian meringue.
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 | Pecan Tart
A nut tart filled with a mixture of pecans and walnuts and blended with brown sugar and butter.
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 | Éclairs
Our éclairs are filled with cream patissiere and are available in chocolate, vanilla or coffee flavors.
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 | Napoleon
Also known as a Mille-Feuilles. Made with multiple layers of puff pastry and cream patissiere.
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 | Peach Soufflé
Sliced peaches in a pie shell and covered with a chibourst cream.
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Fresh Fruit Tart
Fresh fruit on a bed of Creme Patissiere in a Chocolate-lined pie shell |
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Paris-Brest
An eclair based pastry filled with a combination of vanilla Chantilly and a rich hazelnut buttercream (praline cream) and sprinkled with powdered sugar |
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Tiramisu
A very smooth blending of chocolate mousse, mascarpone cheese and a middle layer of cake soaked in espresso. If you would like, we can add a piping of Chantilly cream on top to give this pastry a finished look |
 | Mixed Fruit Slices or Apple Slices
French Plums or Fresh sliced apples on a bed of puree and baked in a puff pastry crust.
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 | Apple Tart Normandy
Chunks of fresh apples baked in honey and a custard sauce and topped with powdered sugar.
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Pear Tart
Sliced pear baked in a pie shell with an almond paste filling (frangipane) |
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Apricot Tart
Sliced apricots baked in a pie shell with a an almond paste filling (frangipane) |
 | Plum Tart
A mixture of two French plums baked in a pie shell with an almond paste filling (frangipane) |
