23/08/2026
Iāve been creating French mousse cakes and petits gĆ¢teaux for many years. These desserts are nothing like the traditional sponge cakes weāre used to ā theyāre refined, elegant, and designed to immerse you in a deep, layered flavour experience.
Recently, pĆ¢tisserie shaped like real fruits, berries, and nuts has become incredibly popular. While many see it as a new trend, these creations have existed for a long time ā and Iāve made some of them myself in the past.
So I refreshed my recipes, flavours, and techniques to bring you a new collection of exceptional, carefully crafted petits gĆ¢teaux ā small haute pĆ¢tisserie pieces made with love and precision.
š« Most flavours are available to try already š¤©
Message me if youād like to taste them or place an order for later.
Current price: £5 each.
š« Blueberry ā a refined blueberry mousse enriched with the vivid character of forest berries, finished with a smooth, velvety texture.
ā¤ļø Raspberry ā an intense raspberry centre melting into a light, elegantly balanced raspberry cream.
š Cherry ā a Morello cherry expression where brightness and sweetness meet in perfect harmony, wrapped in a light cherry cream.
š„ Mango & Passion Fruit ā warm, sunākissed mango elevated by a bright passion fruit note, immersed in soft tropical silk.
š Peach & Apricot ā peach velvet intertwined with apricot freshness, completed by an airy, gently fruity cream.
š Pistachio ā a crisp pistachio core embraced by a light, delicate pistachio cream, preserving the pure, rich essence of the nut.
ā Coffee Bean ā a tiramisuāinspired creation where deep coffee intensity meets milkāchocolate ganache and the refined crunch of roasted coffee beans.
š„ Peanut ā a rich caramel peanut filling with salted nuts, a thin honey sheet and silky peanutābutter ganache, all wrapped in cloudāsoft peanut cream.
Each dessert is finished with an ultraāthin, crisp chocolate shell that completes the flavour composition.