PASTRIES
Gianduja
Hazelnut chocolate with a praline overcoat
Chocolatina
Chocolate mousse
Mille Feuille
Vanilla cream with crispy puff pastry
Lemon Pie
Lemon cream with roasted meringue
King Chocolate
Milk chocolate with almonds
BOWLS
Profiterole
Chocolate cream with profiteroles
Cheesecake
Crumble base with philadelphia mousse and wild cherry sauce
Ekmek Kataifi
Vanilla cream with kataifi pastry, syrup and whipped cream
Tiramisu
Mascarpone cream, cocoa, ladyfingers and coffee
TARTS
Chocolate Tarte
Milk chocolate tart with a thin layer of caramel
Fruit Tarte
Vanilla cream with fruits of the season
MACARONS
The term “macaron” has the same origin as the word “macaroni”, which means thin dough.
The first macarons were simple biscuits made from almond powder, egg white and sugar. Only in the beginning of the 20th century did they acquire their current shape, when Pierre Desfontaines, grandson of Louis Ernest Ladurée (of the well-known Parisian patisserie), had the idea of joining them. Since then, macarons have acquired a reputation as the most famous confection in France.