A flourless almond cake topped with milk chocolate mousse, a crunchy pecan praline and a creamy coffee custard. The pastry is glazed with a milk chocolate ganache and decorated with hand painted chocolate and gold flakes.
Mousse
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Bresilien
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Caribbean
Coconut dacquoise with mango jelly, pineapple compote and a layer of
vanilla chocolate mousse, sprayed with green cocoa butter and finished
with chocolate decorations.
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Charlemagne
Chocolate genoise cake infused with orange syrup and topped with
hazelnut dark chocolate mousse. Surrounded by dark and white
chocolate sticks, topped with hazelnut chocolate shavings and
dusted with powder sugar.
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Royale
A hazelnut dacquoise wafer topped with a layer of crunchy hazelnut cream and a dark chocolate mousse. Decorated with chocolate and truffle.
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Sacher
A decadent combination of fresh raspberry purée and dark chocolate mousse layered on raspberry infused chocolate genoise. Glazed with natural red mirror and finished with almond decorations.
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Soleil Levant (Rising Sun)
A sweet, buttery tart shell filled with yuzu custard and topped with a mango mousse dome, centered with yuzu coulis. Glazed with a mango mirror. Finished with chocolate decorations.
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Tiramisu
Vanilla genoise with coffee syrup, and layered with a light mascarpone cream. Topped with fresh whipped cream and lightly dusted with cocoa powder. Finished with chocolate decoration.
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Gâteau aux trois chocolat
A chocolate genoise layered with white, milk and dark Bavarian Cream. Topped with chocolate ganache glaze and chocolate decorations
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Contact Us
Email: info@ghyslain.com
Phone: 765-964-7905
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