Chantilly Patisserie

Sweet pastry tart filled with a rich combination of eggs, fresh lemons & cream, then baked.

Chocolate truffle mousse with chocolate sponge. Finished with a chocolate mirror glaze.

Toffee roulade sponge layered with white chocolate mousse & honeycomb. Decorated with a caramel mirror glaze, white chocolate & honeycomb.

Pre-scored in to 14 portions. Lemon cream cheese mousse set on a muesli base & apricot glazed.

Pre- cut. Digestive biscuit base topped with creamy

Rich frangipan with cherry compote & whole cherries. Baked & glazed.

Baked sweet pastry filled with white chocolate & whole raspberries, finished with caramel & amaretti topping.

Sweet pastry filled with soft brownie & caramel. Topped with a rich chocolate praline ganache.

Truffle mousse finished with a white chocolate truffle.

Triple stack with three chocolate mousses, soft toffee, cookie & chocolate sponge, topped with caramel shortbread.

Belgian chocolate truffle mousse centred with soft caramel on sticky brownie, finished with chocolate ganache.

Crispy meringue with white chocolate truffle, raspberries and cream.

Rich sweet honeycomb with white and dark Belgian chocolate truffle, caramel curls and dark chocolate shavings, on a chocolate sponge base.

Smooth silky white chocolate truffle, crispy meringue, citrus cream with lemon curd.

Lemons, egg & cream baked in tartlets.

Pre-cut. Sweet pastry case with juicy plums and fine frangipan, slow baked and glazed.

Pre-cut. Silky white chocolate & Irish cream, slow baked with eggs and cream in crisp sweet pastry.