Tuscan fennel soufflé. Ideal as a starter or a vegetable accompaniment.

A French-Italian fusion dessert. Genoise sponge soaked in coffee and liqueur with a light mascarpone cream.

Profiteroles stuffed with salted caramel ice-cream and topped with hot chocolate sauce. To die for.

A crown of choux buns filled with praline cream. Inspired by the French pâtissier Philippe Conticini.

A cake inspired by the gardens of the Palace of Versailles, in France. Choux buns with yuzu and lime pastry cream. A royal delight!

Succulent choux pastry filled with caramelized apple and a cider mascarpone cream. Sweet, stylish, and very, very fashionable.

A twist on the French tarte aux fraises adding rhubarb and a cripsy sablé Bréton base. A great balance of flavour and texture.

A traditional Charlotte aux Fraises: boudoir biscuit, filled with fresh strawberry mousse, and topped with chantilly cream and strawberries.