Ruby Raspberry Choux: Filled with Ruby Callebaut Chocolate raspberry creme patissiere and raspberry jam, topped with Ruby Callebaut Chocolate ganache montee, raspberry ganache and dried raspberries.
Brûlée’d Fig Danish: Fresh fig baked with almond frangipane, filled with cream cheese creme patissiere and fig jam. Finished with a brûléed fig, almond butter streusel, mascarpone cream and orange zest.
Fresh Fig with Plum and Macadamia Streusel Trifle — Brown sugar sponge cake (GF), soaked with a trio of milk, layered with vanilla cream, caramel, butter macadamia streusel, fresh figs and cassis jelly.
Chocolate & Hazelnut Swirl: Hazelnut & vanilla crème patissiere, with a creamy hazelnut centre, dark chocolate drip, topped with hazelnut crème monte and cocoa nibs.
Mushroom Cheese Suisse: Teriyaki mushroom, cheese bechamel and gruyere cheese.
Strawberry & Lychee Danish: Filled with lychee crème patissiere and lychee jelly center topped with fresh strawberries infused in a rose lime syrup.
