Pastillage time again

Spring theme for that new pastilage class, no big changes on the design.

Amuse bouche/ dessert

Britanny short dought with chocolate heart, vanilla creme brulee, chocolate hazelnut biscuit, chocolate raspberry tubes rolled in crushed nougatine, banana passion coulis

Granny smith apple macarons

100% chocolate

chocolate mousse, chocolate rice crispy,chocolate brownie.

Daquoise biscuit, chocolate ganache, florentin with rice crispy,mango sorbet, macaron & chocolate decoration

Lemon mousse

Slice of lemon biscuit /lemon mousse /pistachio almond cream/ madarine jelly /litchee glaze

Pastry buffet