Traditional pȃte à choux is baked into a light, crispy pastry shell. It’s then filled with vanilla bean pastry cream
and glazed with chocolate ganache.
Layers of puff pastry, apricot preserves, and
diplomat cream, glazed with fondant.
Classic cannoli shells filled with sweetened ricotta and mascarpone cheeses with a hint of orange and grated chocolate. Garnished with pistachios, chocolate, and candied orange peel.
Decadent, velvety custard speckled with flecks of vanilla bean topped with a thin layer of shattering caramelized sugar.