Ganache made with 55% Belgium chocolate and cherry, caramelized hazelnuts and pieces of cherry.

Madelaine cake with honey and lemon, crunchy base of corn flakes and hazelnut praline, layers of red fruit coulis and white chocolate, lime, vanilla mousse.

Choux pastry filled with chocolate cream.

Choux pastry filled with almond and hazelnut praline pastry cream.

A crunchy base of almond and hazelnut praline mixed with feuilletine (small shards of thin crispy crepes), chocolate genoise cake, bitter chocolate mousse.

Shortbread tart base, almond cream, pastry cream, red fruits.

Shortbread base, lemon curd, marshmallow. 

Choux pastry balls filled with bourbon vanilla pastry cream. 
Served with Belgian Chocolate sauce and roasted slivered almonds.

Speciality of the "Basque" region of south-west France which is called "Gateau Basque"  Léone has modernized and added it's own touch to this local french dessert.