Sucré : A Sweet Boutique

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entremets

Available in individual, 6 inch, 9 inch and 12 inch sizes

plated creation

All individual entremets are paired with the chef's selection of ice cream or sorbet, sauce and garnishes.

xocolat sucre

A dense chocolate cake layered with a rich chocolate cream and finished with a chocolate mousse made of the finest Venezuelan cocoa bean.

tiffany

Layers of chocolate raspberry sponge, raspberry mousse, raspberry gelee and encased in a chocolate pate a bombe.

buche rustica

Almond dacquoise with a delicate almond blanc-mange, surrounded by a toasted almond mousse.

chocolate and pear

A buttery pecan cake with layers of Madagascan chocolate mousse, poached Anjou pears and a delicated Poire William chiboust.

detroit bumpy cake

A Michigan original. Chocolate sponge with a creamy fudge layer and topped with a pure vanilla pate a bombe.

Click an image to see Entremet Gallery (8) pics

fraise

Vanilla sponge cake topped with a strawberry gelee and fresh cut strawberries, finished with a light cream, wrapped in delicate ladyfingers.

exotique

A true tropical escape of coconut dacquoise, banana marmalade, passion fruit gelee and a smooth coconut mousse.

pistache griottine

Pistachio biscuit topped with a tart morello cherry gelee and covered in a Sicilian pistachio Bavarian cream (not available in 12").

24 carrot

Not your ordinary carrot cake! Moist carrot cake layers with orange marmalade, finished with a thick layer of cream cheese mousse crisp white chocolate wafers.

hazelnut leaves

Hazelnut dacquoise topped with a rich chocolate cream, layered with a milk chocolate ginger mousse and leaves of croquant feuilletine.

bananas foster

Vanilla sponge cake with sauteed bananas and a rum creme brulee encased in a velvety vanilla mousse.

brown butter apple tart

A delicate pate sable crust filled with a brown butter infused fragipan, topped with roasted Fuji apples.

cafe caramel

A dense chocolate cake with soft caramel imbedded in a delightful milk chocolate mocha mousse, topped with a cinnamon meringue, tied together with a band of Venezualan chocolate.

sablé breton

A classic french butter cake topped with pastry cream and fresh seasonal berries.

bluet

An ethereal balance of lavander mousse with a jewel of fresh blueberry gelée.

mocha praline opera

Delicate layers of jaconde, espresso cream and hazelnut mousse.