This week's feature: Paris Brest
The A La Folie homage to the classic French pastry- the Paris Brest features a pate a choux shell supported by a layer of delectable whipped praline cremeux. Completed with a craquelin crunch top, and a pate a choux bottom filled with chocolate hazelnut crunch.
Always on the menu:
Bahia: A rich almond crunch and coconut lime dacquoise base, topped with an exotic confit and immersed in layers of silky vanilla mousse. Finished with a white chocolate glaze and a passion glaze- garnished with fresh mango.
Ocoa: This decadent dark chocolate dessert features a mirrored chocolate glaze exterior, concealing a 70% dark chocolate mousse and cremeux with a foundation of chocolate almond sponge and chocolate hazelnut crunch.
Opera: A heavenly chocolate ganache confection layered with coffee mousseline and almond jaconde sponge that's been soaked in sparrow coffee syrup.
Peanut Caramel Bar: The Peanut Bar contrasts salty and sweet, crunchy and soft- with its burnt caramel center and peanut butter hazelnut crunch base surrounded by hazelnut dacquoise, praline cremeux, and milk chocolate whip ganache.
Lemon Tart: A light filling of lemon cremeux on a delicious base of savory lemon marmalade, lemon almond sponge and vanilla almond sable crust. Glazed with lemon neutral and white chocolate mascarpone, and finished with a dollop of lemon meringue.
Gateaux Basque: This Gâteau Basque juxtaposes a crumbly shortbread crust with a creamy filling. The brittle lemon shortbread exterior is balanced with a rum almond cream. Also available as a chocolate creation, with a chocolate shortbread crust and a seductive rum chocolate almond cream.