 | 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 |
 | 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 |
 | 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) |
 | 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) |