ECLAIRS Each cake is covered
craqueline – crispy crust
from shortbread dough
Custard cake with a crispy crust, with caramel and sea salt, decorated with white chocolate and airy rice.
65 gr.
Custard cake with a crisp crust, with black currant and white chocolate, decorated with berry fudge and drops of black currant jelly.
65 gr.
The most delicate custard cake with a crispy crust, cream of milk chocolate BonGenie with crushed nuts, decorated with chocolate and mother-of-pearl.
65 gr.
Delicate custard cake with a crisp crust with a filling of cream cheese and boiled condensed milk.
65 gr.
Delicate custard cake with a crispy crust with coconut cream and apricot-passion fruit confit.
65 gr.
A delicate custard cake with a crunchy crust and buttercream with lychee puree is complemented by the sourness of raspberry coulis.
65 gr.
Custard cake with a crisp crust, with lemon cream (LEMON KURD), decorated with glossy sugar fudge and lemon zest.
65 gr.
Custard cake with cream cheese and natural strawberry puree, decorated with eclair mirror glaze.
80 gr.
Eclair based on custard with the addition of Belgian chocolate and butter.
80 gr.
Custard cake with cream cheese and natural pistachio and raspberry puree, decorated with eclair mirror glaze.
80 gr.
Custard cake with cream cheese and natural passion fruit puree, decorated with eclair mirror glaze.
80 gr.
Eclair (from the French ÉCLAIR – lightning). It got its name thanks to
something that is eaten very quickly, at lightning speed.