Caramelised apple puff pastry
Crunchy puff pastry filled with crème pâtissière and almond cream, with pieces of caramelised apple and a touch of vanilla jelly.
Cheese mousse served with an olive oil base sponge cakeand topped with red fruits. Allwrapped in a fine layer of white chocolate and Tahitian vanilla.
Marcona almond sponge cake soaked in coffee syrup, alternating layers of creamy mocha and 70% chocolate ganache, and topped with 75% chocolate icing.
Crunchy and caramelised puff pastry filled with layers of light vanilla crème pâtissière and sugared cream, topped with icing sugar and delicious seasonal fruit.