An éclair is made with choux dough filled with a cream and topped with coffee or chocolate icing. The dough is the same as that used for profiterole is filled with a coffee- or chocolate flavored custard (crème pâtissière).
The Mille-Feuille, "thousand leaves" with vanilla slice, custard slice, also known as the Napoleon, is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême.
Our mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). The top pastry layer is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.
Opera with six layers of gluten free cake soaked in coffee and espresso, layered with coffee butter cream and Belgian chocolate ganache, topped with Belgian chocolate glaze
Opera with six layers of gluten free cake soaked in coffee and espresso, layered with strawberry and coffee butter cream and Belgian chocolate ganache, topped with Belgian white-pink chocolate
Paris Brest - delicate almond pastry with delicious vanilla custard layered in the middle, topped with powder sugar. 4"