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Bistro
Master-Class
Catering
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NYHEDSBREV -
call to 22111402 for more info about our next Master Class ||
Yuzu Cocktail Cake
with cornflour, yuzu lemon, almond, eldeflower and coconut rum.
Bûche de Nöel
with chocolate croustillant,dark chocolate sponge, creme mousseuse cherries, cherries gel
Entremets Choco Chock
with sablé chocolat, orange wipped ganache Fortina, cremeux caramelia, light sponge cake with hazelnuts and dark chocolate mousse araguani
Petit gatea
Petit gateau chocolat / Raspberry with Cremeux Raspberry / Manjari Chocolate and Rose / Raspberry Ganache.
Majestic Kage
Majestic Cake with Lemon Cream, Almond Bottom and Mascapone Cream Cream
Galaktik Sacher
Galactic Sacher with Sablé Vanilla, Croustillant Rosemary, Bisquit Chocolate, Confit Apricot, Mousse Apricot / Chocolate, and Glaze Apricot / Passion Fruit
Petit Gateau
With lime sponge cake, croustillant white chocolate, abricots & lemon thyme confit, mousse ginger tea, coconut marshmallow and chocolate decor.
Eclair Oreo
with vanilla and mascapone creme
Eclair Citron/Meringue
Eclair with lemon cream, meringue and almond biscuits
Douceur d´été
Douceur d´été with sablé Breton, Apricots cremeux, gel, sable caramel and wipped white chocolate ganache.
Majestic
Majestic with Praliné, pear confit and croustillant chocolat.
Galaktik Gianduja
Sablé hazelnuts, glutenfree nuts sponge cake, confit abricots, cremeux Gianduja, glaze and wipped ganache Gianduja
Petit gateau
Petit gateau with sablé Tonka, vanilla and praline mousse, apricot and lemon gel, white chocolate glass.
Entremet choco/passions
Biscuit vanille, chocolate sponge cake, cremeux Manjari, mousse exotic passion and chocolate glaze
ECLAIR FORET NOIRE
with chocolate chantilly, kirsk cremeux and confit cherries
MY CHOCOLATE BAR
Sponge cake cherries & oranges, ganache Haïti, glaze Gourmand and wipped Ghana chocolate chantilly
LATE SUMMER PETIT GATEAU
Croustillant vanilla & white chocolate, sablé lemon, confit abricots & thyme, mousse jasmin tea and glaze.
GALAKTIK POIRE WILLIAMS
Sablé tonka & Vanilla, bisquit Frangipane, confit peare, bavaroise wallnuts and Gianduja glaze.
CHOCK RASPBERRIES
with chocolate & hazelnuts croustillant, oranges water & chocolate bisquit, confit raspberries and wipped jivara ganache with raspberries
TARTE FORTINA
with Fortina cremeux,raspberries & roses confit, mousse cream cheese with vanilla & limes, fresh pineapple confit with Star anis and lemongrass
Eclair Saint Honoré
with vanilla custard cream, caramel and wipped chantilly with with chocolate and almond streusel
Danish
