ENTREMET

A sophisticated, multi-layered French dessert, often cream-based, featuring varied textures and flavors hidden inside a shiny mirror glaze, silky ganache or velvet spray of chocolate.

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All entremets have a chiffon cake base and/or dacquoise, using alternative, organic flours that are naturally sans gluten. Our recipes also can be made with a no dairy option, with elements made using organic coconut milk.

Below are tried and true recipes with some being more unique than others.

GRAPEFRUIT CACAO A spiced chocolate sponge, cremeux with grapefruit and orange, almond dacquoise and ganache with Cointreau.

PASSIONFRUIT COCONUT A coconut chiffon cake, coconut cremeux, passionfruit gelee, coconut French buttercream

CARDAMOM WHISKEY ORANGE A buckwheat cardamom sponge with whiskey buttercream, chocolate cremeux, orange confit, dark chocolate ganache.

CHERRY STRACCIATELLA A teff flour chocolate sponge soaked in brandy syrup with cherry confit, chocolate cremeux, chocolate shard buttercream.

BANANA COFFEE CARAMEL A spiced banana oat sponge, walnut praline, mocha cremeux, caramel buttercream.

SACHER A chocolate teff, apricot liquor soaked sponge, apricot confit, chocolate creameux and chocolate ganache.

STRAWBERRY CREAM A vanilla chiffon cake, strawberry-white chocolate cremeux, strawberries, French vanilla buttercream

TIRAMISU A vanilla coffee soaked chiffon cake, mocha cremeux, dark chocolate cremeux, mascarpone cream and French chocolate buttercream.

*Each cake is made to order, 4" tall, with the sides wrapped in an acetate collar and includes one gold candle.