Frédéric Madeleine's new collection of ganaches and pralines offers a smooth and sensual sensation through the use of premium cocoa and carefully selected ingredients of the highest quality. Available in three different sizes.
Tranche Oranges are made by coating candied oranges with dark chocolate.
Le Pommier crafts this special sweet following the traditional method of French confectionery.
Available as gift or souvenir.
Tranche Oranges are made by coating candied oranges with dark chocolate.
Le Pommier crafts this special sweet following the traditional method of French confectionery.
Available as gift or souvenir.
This cake is made from Sicilian pistachio mousse with raspberry gelée. Pistachio cream and chocolate cookies on a crispy streusel dough is our chef’s favorite. The satisfying rich flavor of pistachio is definitely the star of this entremets.
Available in 12cm and 14cm sizes. Larger sizes are available upon request.
This cake is made from Sicilian pistachio mousse with raspberry gelée. Pistachio cream and chocolate cookies on a crispy streusel dough is our chef’s favorite. The satisfying rich flavor of pistachio is definitely the star of this entremets.
Available in 12cm and 14cm sizes. Larger sizes are available upon request.
This cake is made from Sicilian pistachio mousse with raspberry gelée. Pistachio cream and chocolate cookies on a crispy streusel dough is our chef’s favorite. The satisfying rich flavor of pistachio is definitely the star of this entremets.
Available in 12cm and 14cm sizes. Larger sizes are available upon request.
This cake is made from Sicilian pistachio mousse with raspberry gelée. Pistachio cream and chocolate cookies on a crispy streusel dough is our chef’s favorite. The satisfying rich flavor of pistachio is definitely the star of this entremets.
Available in 12cm and 14cm sizes. Larger sizes are available upon request.
The hexagonal Pommier is a specialty of Patisserie Le Pommier. The cake was made as a reminiscence to the floor tiles of the boutiques as symbolic shape of France.
The hexagonal Pommier is a specialty of Patisserie Le Pommier. The cake was made as a reminiscence to the floor tiles of the boutiques as symbolic shape of France.
Ganaches of homemade almond and hazelnut praline with fresh cream, orange zest, and a small amount of Calvados, coated with dark chocolate.
Chocolate crinkles are topped with a dusting of powdered sugar.
Enjoy its mellow sweetness.
Ganaches of homemade almond and hazelnut praline with fresh cream, orange zest, and a small amount of Calvados, coated with dark chocolate.
Chocolate crinkles are topped with a dusting of powdered sugar.
Enjoy its mellow sweetness.
Muscadines
Powdered chocolates with home-made praline (10 pieces)
Adding to a light dacquoise made from almonds and finely grated coconut is a topping of white chocolate, feuilletines, coconut crunch, sweet mango and passion fruit jelly, mango pieces and coconut puree mousse. This cake is a refreshing perfect-for-summer treat.
Available in a size of 14cm x 14cm.
Adding to a light dacquoise made from almonds and finely grated coconut is a topping of white chocolate, feuilletines, coconut crunch, sweet mango and passion fruit jelly, mango pieces and coconut puree mousse. This cake is a refreshing perfect-for-summer treat.
Available in a size of 14cm x 14cm.
Mousse Fromage et Fruits Exotiques
Tropical fruit and coconut flavored cheese mousse cake
This traditional pastry was invented by 1950 three Michelin stars awards chef Fernando Point. A thin layer of almond and hazelnut dacquoise is sandwiched between two layers of almond praline chantilly, bitter chocolate ganache and vanilla chantilly.
Available in size of 12cm x 12cm.
This traditional pastry was invented by 1950 three Michelin stars awards chef Fernando Point. A thin layer of almond and hazelnut dacquoise is sandwiched between two layers of almond praline chantilly, bitter chocolate ganache and vanilla chantilly.
Available in size of 12cm x 12cm.
This traditional pastry was invented by 1950 three Michelin stars awards chef Fernando Point. A thin layer of almond and hazelnut dacquoise is sandwiched between two layers of almond praline chantilly, bitter chocolate ganache and vanilla chantilly.
Available in size of 12cm x 12cm.
This traditional pastry was invented by 1950 three Michelin stars awards chef Fernando Point. A thin layer of almond and hazelnut dacquoise is sandwiched between two layers of almond praline chantilly, bitter chocolate ganache and vanilla chantilly.
Available in size of 12cm x 12cm.