White chocolate mousse, pistachio cream insert, pistachio joconde sponge cake. Dark chocolate & pastillage decors. The dessert is coated with aerosolized white chocolate mixed with green colorant
Mille-feuille
Milk chocolate & tonka bean mousse (sans-gelatine), orange caramel & Grand Marnier 'creme suzette' insert, Feuilletine, raisin, sea salt base. The glaze is made with roasted almond pieces and milk chocolate, and the decor is tempered 65% chocolate dusted with icing sugar
Chocolate mignardises:: one-bite desserts comprised of 65% chocolate mousse, cocoa mirror glaze, and a stick of tempered chocolate dusted with gold on sea salt sable breton
Christmas verrine:: star anise 'creme brulee', vanilla bavarois, caramel-coated puffed rice and peanuts. The top is discs of tempered 65% dark chocolate sandwiching a chestnut namelaka, and flakes of gold
Mignardises: apple tarte tatin with caramel 'creme brulee' on sable breton, Dark chocolate & whiskey financier, Verrines of lemon mousse & red fruit gelee
