Description
Description: Dulcey chocolate crisp, vanilla cream, unctuous caramel, ladyfinger, caramel mousse, dulcey chocolate velvet
Allergens: Egg product, gluten, dairy products, tree nuts, fish
All our products are made with fish gelatin.
Tasting tips: Keep between 0 and 4°C. Pastry Chef Gaëtan Fiard recommends that you remove our homemade pastries from the fridge 15 minutes before tasting. For the best possible taste experience, enjoy them within 24 hours of purchase, and let the flavors enchant you.
