Tea-time formulas & sweet universe

Delicate choux pastry filled with a 64% dark chocolate cream, finished with chocolate glaze and a touch of cocoa nibs for a deeply cocoa-forward tasting.

A light choux pastry eclair topped with coffee glaze and filled with a smooth coffee-infused cream for an intense and refined coffee profile.

Our take on the classic: choux pastry filled with salted caramel, Madagascar vanilla pastry cream, vanilla whipped ganache and caramelized mini choux.

A tribute to the famous cycling race: a ring of choux pastry filled with crunchy praline and smooth hazelnut cream, topped with soft praline and Piedmont hazelnut pieces.

Crunchy choux pastry generously filled with light Madagascar vanilla cream, paired with red berry confit and fresh berries for a bright tangy finish.

A tropical trip with choux pastry filled with coconut-lime whipped ganache, mango-passion fruit confit and a diced mango-pineapple topping.

An indulgent eclair with light choux pastry, smooth hazelnut cream and house praline, finished with a crunchy rocher glaze.

A full chocolate composition with flourless chocolate biscuit, almond crunch, dark chocolate cream and mousse, all coated in shiny chocolate glaze.

Hazelnut shortbread, almond-hazelnut dacquoise and a melting praline center wrapped in milk chocolate mousse for a delicate, rich bite.

A balanced mix of crunch and creaminess in a lighter take on the Anglo-Saxon classic: speculoos base, two-texture cheesecake, mango-passion fruit confit and vanilla whipped ganache.

Classic and refined, with golden shortcrust pastry and Madagascar vanilla cream with delicate yet intense aromas.

Crisp Breton shortbread, light Madagascar vanilla cream and raspberry confit, finished with fresh raspberries and vanilla whipped ganache.

Crisp shortcrust pastry with lemon almond cream, a two-lemon curd, lemon cloud and light lemon cream for a vivid citrus profile.

A reinterpretation of a French pastry icon with rebuilt shortbread, caramelized apples, salted caramel and vanilla whipped ganache over a soft almond biscuit.

A delicate Mediterranean pairing of crisp pastry, soft pistachio cream, a subtle orange blossom note and a pistachio praline center.

A timeless classic with a soft center built around 64% dark chocolate, lightly crisp on the edges for a full chocolate hit in every bite.

Rich and intense brownies combining the sweetness of 64% dark chocolate with crunchy nuts for the right balance between fudgy and crisp.

A more luxurious brownie with a molten dark chocolate center, crunchy rocher glaze and smooth salted caramel topping.

Small almond cakes with a remarkably soft crumb, elevated with house-made praline for a fragrant crunchy touch.

A gourmand twist on the classic: moist financiers dotted with dark chocolate chips and generously filled with chocolate ganache.

Cookies that are both crisp and soft, packed with dark chocolate chips and crunchy hazelnuts for an essential sweet break.

An original, bold cookie filled with house pistachio praline, tangy raspberry confit and pieces of white chocolate.

Ultra-indulgent cookies combining peanut praline, salted caramel, milk chocolate and caramelized peanuts for a crunchy, melty finish.

A balanced loaf cake between sweetness and freshness, with lemon and poppy seeds bringing texture and lively citrus notes.

A revisited classic with alternating soft vanilla batter and intense dark chocolate batter for an elegant look and nostalgic taste.

Speculoos coffee crisp, coffee praline, espresso-soaked biscuit and mascarpone mousse in two textures.

Thin crispy filo layers, smooth cream, house praline, salted caramel, streusel and praline ice cream.

Sweet pastry, almond amlou cream, almond amlou layer, two-chocolate soufflé filling, cocoa streusel and vanilla ice cream.

Orange blossom crème brûlée, almond streusel, red berries, raspberry confit and red berry yogurt ice cream.

Crispy meringue, coconut-lime chantilly, mango-passion confit, mango-pineapple brunoise, coconut streusel and mango-passion sorbet.