Confections
• Caramel popcorn
• Pecan butter crunch
• Candied orange cheesecake fudge
• Peanut brittle
Finger sweets with varied textures
• Petit Délice: Orange and cardamom cookie sandwich filled with vanilla marshmallow and red fruit confit, dipped in dark chocolate and decorated with ruby chocolate.
• Vanilla finger: White chocolate and vanilla shell filled with salted caramel ganache, crunchy feuilletine, and vanilla sponge cake. Decorated with gold leaf and a scraped texture.
• Hazelnut finger: Chocolate sablé base with dark chocolate and gold ganache, caramelized hazelnuts, dipped in milk chocolate.
Decorated macarons with high-profile fillings
• Vanilla, honey & violet: Vanilla and honey ganache scented with violets.
• LB: Whipped pistachio ganache with salted pistachio bits.
• Salted caramel: Whipped caramel ganache, decorated with caramel popcorn and white chocolate drizzles.
• Peach or apricot: Half-dipped in ruby chocolate with gold feuilletine.
Verrines
• Cassis and raspberry panna cotta: Whipped vanilla ganache, cereal crunch with fruit, and dehydrated red meringue.
• Tropical fruit with chocolate: Chocolate mousse, mango cream, passion fruit gelée, and dark chocolate pearls.
• Banana and yogurt verrine: Greek yogurt mousse, honey gelatin, banana compote with gianduja, and walnut crumble.
Classic cakes in magnum popsicle format
• Black Forest: vanilla mousse, cherry jam, chocolate sponge cake, dark chocolate coating, candied cherry, and gold leaf.
• Opera: coffee mousseline cream, almond sponge cake, coffee soak, dark chocolate ganache, gold chocolate coating with cacao nibs.
• Tarte Tatin: apple filling, walnut crumble.
Choux pastry
• Mini Paris-Brest: praline mousseline, chocolate craquelin, caramelized hazelnuts.
• Strawberry and Raspberry Éclair: strawberry and raspberry cream, pink glaze, freeze-dried raspberries, and pink chocolate shard.
• Yuzu Profiterole: yuzu cream, lilac craquelin, shortcrust pastry, whipped vanilla ganache, edible flowers.
Individual desserts with varied textures
• Rose Sphere: light rose mousse, hazelnut sponge cake, gold chocolate cream, vanilla sucrée base, mirror glaze with gold leaf.
• Yogurt, Strawberry, and Raspberry Bikini: yogurt and vanilla cream, red sablé, bicolor whipped ganache, raspberry and strawberry confit.
• Vanilla, Apricot, and Mandarin Tart: sucrée pastry, almond frangipane, mandarin ganache, mandarin and apricot gelée, crème brûlée, edible flowers.
• Chocolate Textures: chocolate mousse, set crème anglaise, flourless chocolate sponge cake, crunchy nut base with feuilletine and white chocolate, dark glaze.
• Matcha Tea Bar: matcha tea sponge cake, praline cream, raspberry cream, white chocolate ganache, white chocolate shards with rose.
