PATISSERIE
CLAUDIA CAKE
Hazelnut layers cake filled with Praline Cream and Dark Valrhona chocolate mousse. Coated with a Dark chocolate Valrhona glaze. Authentic Recipe or Own Recipe inspired by chef Claudia’s husband.
LEMON MERINGUE TART
Sucree almond tart shell filled with lemon cream topped with imeringue.
FRUIT TART
Sucree almond tart shell filled with pastry cream and colorful fruits.
PEAL ALMOND TART
Sucree almond tart shell filled with almond cream and topped with baked pear and almond slices.
AMANDA
Almond cake, white chocolate grand marnier mousse, strawberry heart and violet glaze. Authentic own recipe inspired by chef Claudia’s daughter.
GF (Gluten Free)
mon amour
Smooth and fluffy mango/passion coconut mousse with a heart of passion cream and a Thin layer of coconut cake. Covered with a delectable glaze. This cake is gluten free, contains almond flour.
GF (Gluten Free)
TIRAMISU
Lady fingers soaked in illy espresso with italian mascarpone cream.
BLACK FOREST
Chocolate sponge cake soaked in brandy syrup layered with cherries and whipped cream and chocolate shaving on the sides and top.
Fruits charlotte
Vanilla bean cream with a cassis heart, covered in lady fingers and fresh colorful fruits on top.
ROUGE
Creamy white chocolate mousse with a raspberry heart anf a thin layer of sponge cake on the botton.
GF (Gluten Free)
FOUR LECHE
Sponge cake, 3 milks syrup, dulce de leche cream and torched meringue.