Entremet

The texture is like ice cream when partially frozen. It is actually a Bavarian formed into a dome shape with a white chocolate outer layer

This individual dessert begins with a layer of Sacher torte which is originally from the Hotel Sacher in Vienna. We add a lightly sweetened layer

We begin with a chocolate coated graham cracker base underneath a rich chocolate mousse filling spiked with chocolate covered crisps. To finish the presentation, we

White cake supports a bavarian filling that is made with fresh lemons, heavy cream, and crème anglaise. The top is finished with a lemon mirror,

This dessert was inspired by the Cupola of Italy’s Dome Cathedral in Florence. It is filled with a chocolate mousse, which is spiked with rum,

Chocolate cake supports a strawberry bavarian made from heavy cream strawberries, and crème anglaise. Each is finished with a strawberry mirror and a chocolate decoration.

This classic combination was created by Auguste Escoffier around 1864 and was named after the operetta La belle Helene. Our version starts with bases of

First, we bake a pistachio bilini sponge that is used as the base of this dessert. Then, we deposit a cherry filling on the base