» Petit Four Seasonal Specials
Available to order through July 1, 2010 — September 30, 2010
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Coconut Pineapple Blast
Toasted coconut cake layered with a pineapple kirsch cream, apricot glaze and garnished with toasted shredded coconut. |
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Strawberry Rhubarb Swirl
Strawberry rhubarb frangipane filled with a strawberry rhubarb cream swirl, topped with apricot glaze, and garnished with white chocolate spaghetti curls.
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Chocolate Grand Marnier Kiss
Orange Grand Marnier frangipane with raspberry jam center, topped with a dark chocolate ganache kiss and a touch of edible gold leaf.
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Flourless Chocolate Walnut Bar
Flourless almond cake with chocolate coated rice puffs, luscious walnut cream filling, and topped with a layer of almond cake and walnut pieces.
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» Gerhard Michler Petit Fours |
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Fresh Fruit Tartlet
Short dough shell, pastry cream filling, colorful assortment of seasonal glazed fruit garnish. Selection of fresh fruit is done by our Pastry Chef and is based on the season’s availability. Photos displayed are examples only. |
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Opera Square
White sponge cake soaked in coffee syrup, filled with coffee butter cream and dark chocolate mousse, finished in dark chocolate ganache, and garnished with a touch of gold leaf. |
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White Chocolate Mousse Tartlet
Buttery short dough shell, white chocolate mousse filling, dusted with powdered sugar, and garnished with a fresh raspberry |
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Cream Puff
Pate a choux puff, filling is our Pastry Chef’s choice and may consist of Vanilla, Chocolate or Coffee, dusted with powdered sugar. |
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Napoleon Square
Crispy layers of puff pastry filled with crème patissiere, and finished with a delicate chocolate glaze. Pure decadence! |
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Financier Tea Cake
Brown butter almond tea cake, topped with black amarena cherry. Simple and sweet! |
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Chocolate Éclair
Pate a choux puff, chocolate custard filling, garnished with chocolate curls. |
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Dark Chocolate Mousse Tartlet
Short dough shell, dark chocolate mousse filling, dusted with cocoa powder, topped with a fresh raspberry, garnished with chocolate curls. |
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Lemon Curd Tartlet
Short dough shell, lemon curd, garnished with a fresh raspberry. |
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Vanilla Éclair
Pate a choux puff, vanilla custard filling, finished with a dusting of powdered sugar. |
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Coffee Éclair
Pate a choux puff, coffee custard filling, finished with milk chocolate glaze and a chocolate coffee bean. |
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Pecan Tartlet
Buttery short dough shell filled with pecan pieces, mixed with rum caramel syrup, topped with a pecan half, and lightly dusted with confectioners’ sugar. |
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Lemon Meringue Tartlet
Buttery short dough shell filled with lemon curd, topped with a generous swirl of baked meringue, and finished with delicate dusting of confectioners’ sugar. |
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Chocolate Dipped Strawberries
Large fresh ripe strawberries are dipped into either your choice of dark or white chocolate. Dark chocolate strawberries are finished with a drizzle of white chocolate and white chocolate strawberries are finished with a drizzle of dark chocolate. Perfect with champagne!
Minimum order: Twelve (12) of the same type of strawberries |
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Coconut Macaroons
Airy and light baked coconut meringues. Your choice of chocolate drizzled, half-dipped in chocolate, or plain. |
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» Chef’s Choice Petit Four Assortment Box |
Our Chef’s Choice assortment box includes four types of petit fours for a total of 24 petit fours. The selection of petit fours is chosen by our Pastry Chef and changes throughout the year. Our apologies, but we are unable to make any substitutions.
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Minimum order size is 24 of each type of petit four.
We use only high quality ingredients: real butter, natural colorings, European chocolate, and freshly made icing. Our desserts are made from scratch in small batches and decorated by hand. You can taste and see the difference!
Made on equipment shared with tree nuts. |
Copyright © 2003-2010