Passed

COFFEE INDIVIDUAL MOUSSE CAKE:  GELATIN MASS JOCONDE SPONGE CRUNCHY LAYER CRĖME BRÛLÉE VANILLA MOUSSE CHOCOLATE VELOUR Inspired by the appearance of coffee beans, these...

MILLEFEUILLE TART: SWEET SHORTCRUST PASTRY PREPARING HAZELNUTS FOR THE PRALINE HAZELNUT PRALINE HAZELNUT AND CHOCOLATE SPONGE CRUNCHY HAZELNUT LAYER DARK CHOCOLATE GANACHE The Millefeuille...

HAZELNUT AND SALTED CARAMEL TART: HAZELNUT SHORTBREAD VANILLA CARAMEL HAZELNUT SPONGE HAZELNUT GIANDUJA This tart will have four textures: hazelnut sable, hazelnut sponge, hazelnut...

GENOA BANANA CAKE: SOAKING SYRUP PAIN DE GÊNES SPONGE LIME CARAMEL BANANA CREAM The Genoa banana cake has a succulent Genoese sponge base, which...

CITRUS CAKE: SOAKING SYRUP CITRUS SPONGE ORANGE MARMALADE CHOCOLATE DÉCOR Both adults and children love a dessert that combines baked textures with a little...

THREE CHOCOLATES INDIVIDUAL CAKE:  GELATIN MASS BROWNIE COCOA SHORTBREAD CRUNCHY HAZELNUT LAYER CARAMELIZED COCOA NIBS GUANAJA CHANTILLY CREAM TANARIVA CHANTILLY CREAM NAMELAKA CHOCOLATE DÉCOR...

CHOCOLATE CAKE: SOAKING SYRUP CARAMELIZED ALMONDS CHOCOLATE GLAZE CAKE BATTER CHOCOLATE GANACHE This cake is composed of three chocolate textures: a juicy chocolate cake,...

CARROT CAKE: GELATIN MASS CARROT BATTER CALAMANSI MERINGUE This Carrot cake looks bright and festive thanks to its circular shape and a billowing, rhythmic...

BRETON APPLE PIE: CRUMBLE OVEN-BAKED APPLES PASTRY CREAM VANILLA FRANGIPANE CREAM BRITTANY SHORTBREAD The special feature of this apple pie is its beautiful assembly,...