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Maxime

Pâtissier

Triple chocolate mousse with a chocolate sponge on the bottom and a chocolate glaze on the top.
Chocotrio
An Opera is made with layers of Joconde sponge soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze.
Opera
Layers of sponge and vanilla creme mousseline, grilled almonds on the side and strawberries on the top.
Biscuit fraises
Layers of sponge and vanilla creme mousseline, grilled almonds on the side and fruits on the top.
Biscuit aux fruits
Lemon and lime tartlet on a sable breton case.. just the right kick of bitterness!
Lemon and Lime Tartlet
Breton sable case, dark chocolate dome and caramel cremeux on the top. A hit for all the caramel-chocolate combo lovers!
Chocolate and Caramel Tartlet
Sweet dough case, vanilla flavored creme diplomate and raspberries.. a CLASSICAL!
Raspberry Tartlet
A  Black Forest gateau is a layered with two joconde sponges (on the bottom and in he middle) and two layers, one of dark chocolate and griolltines mousse on the bottom and another of sweatened whipped cream with griollotines on the top.
Black Forest
A rum baba or baba au rhum is a small yeast cake saturated in rum, and  filled with sweatenned whipped cream.
Baba au Rhum

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