Chantilly Patisserie

Belgian chocolate, eggs & cream, baked in a sweet pastry case.

Truffle mousse finished with a white chocolate truffle.

Toffee & caramel layers with caramel glaze, garnished with Amaretti biscuits.

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

Individual Belgian chocolate & orange truffle centred with silky sponge drenched in orange liqueur, topped with a white chocolate snow cap.

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.

Triple layer of raspberry, blackcurrant & white chocolate with lemon zest. Topped with forest fruits & sweet glazed.

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

Sweet pastry with baked vanilla sponge and apple, blackberries, rhubarb & blackcurrants.

Fine Belgian chocolate pudding with a rich, soft truffle centre, smooth and gooey.

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.

Light strawberry mousse centred with white rum and finished with strawberry confetti.

Lemon & lime cream, layered on sponge with lemon curd & glazed with zest.

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

Traditional puddings with marinated fruits & berries.

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

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

Chocolate & vanilla sponges layered with Belgian chocolate truffle, strawberry & vanilla mousses. Finished with chocolate shavings.

Sweet pastry case filled with almond flavour sponge, chocolate filling and pears, decorated with flaked almonds.

Sweet pastry case, with rhubarb & raspberries, topped with almond flavour sponge. Baked & apricot glazed.

Sweet pastry filled with tangy rhubarb and custard topped with vanilla sponge and oat crumble, sugar dusted,

Vanilla sponge soaked with sherry, layered with raspberry jam, custard & traditional fruit salad.

Lemons, egg & cream baked in tartlets.

Digestive biscuit base topped with creamy

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