A buttery, golden pastry crust cradling a cloud of smooth mascarpone cream, its sweetness perfectly balanced by the vibrant acidity of fresh, jewel-toned strawberries. This delightful symphony of textures and flavours is not just a dessert, it's an artistic masterpiece on a plate, perfect for indulging in the season's bounty.
This yule log is composed of a soft almond sponge cake on a crispy base, a flowing salted caramel and almond praline center, light vanilla cream, and a chocolate-vanilla shell. It is topped with a golden macaron shell.
This yule log combines a soft hazelnut sponge cake with a crispy chocolate-fleur de sel base, a hazelnut cream filling, and a flowing caramel center. It is enveloped in a Guanaja chocolate mousse and then coated in a chocolate-vanilla glaze. A golden macaron shell and chocolate macaron pieces adorn the top.
Hazelnut dacquoise biscuit, Jivara chocolate ganache, Jivara chocolate Chantilly
100% Pistachio paste, Pistachio ice-creamPistachio Streusel disc, crushed whole pistachios.
Crunchy base flavoured with rose and raspberry, spoonful biscuit soaked in lychee juice delicately coated with a pink mascarpone Chantilly and a white chocolate, almond and dried rose petal icing. Only available in Ladurée Cafés.
Crispy pistachio base, honey-soaked pistachio Savoy biscuit, pistachio praline insert delicately coated with pistachio mascarpone whipped cream and white chocolate and pistachio icing. Only available in Ladurée Cafés.
Crunchy pecan and vegetable charcoal base, spoonful pecan biscuit soaked in Bourbon vanilla, delicately coated with a vanilla mascarpone chantilly and a vanilla and pecan white chocolate icing. Only available in Ladurée Cafés
Crunchy hazelnut chocolate base, hazelnut sponge cake, hazelnut cream, flowing caramel delicately coated with a 62% Macaé chocolate chantilly and a 40% Jivara chocolate and hazelnut glaze. Only available in Ladurée Cafés.
Pépite Chocolate Raspberry; Chocolate coating filled with soft chocolate biscuit, infused with raspberry and Manjari chocolate mousse
Rose macaroon garnished with rose-scented cream, decorated with fresh raspberries and lychees. A subtle combination of the acidity of lychee and the sweetness of raspberry and rose. A delicious dessert, very fresh and delicious. An iconic pastry from the House, which has become a must-have in French pastry.
Crisp chocolate shortbread, hazelnut praline, Manjari chocolate biscuit, roasted hazelnut, chocolate leaves, Sao Tomé 75% chocolate mousse
Layers of puff pastry filled with pastry cream flavoured with Madagascar vanilla
Choux pastry, chocolate crackers, creamy dark chocolate cream, manjari dark chocolate stripe
Choux pastry, vanilla crackers, Creamy vanilla cream, white chocolate stripe
Jivara brownie, soft caramel, chocolate croustillant, streusel, rocher glaze
Hazelnut dacquoise biscuit, Milk choclate ganache, Milk chocolate chantilly
Layered cake of cacao biscuit, chocolate & raspberry ganache, raspberry confit & intense dark chocolate glaze
