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Chantilly Mille Fuielle
This is our take on the traditional Mil Folhas, using two layers of puff pastry with Chantilly cream filling, resulting...

Chantilly Turnover
Is a classic pastry made by spooning a simple Chantilly filling into the centre of a square of pastry, then folding the...

Russo de Chocolate
A Puff pastry filled with chocolate, whipping cream and cinnamon. Topped with icing sugar.

Jesuita de Chocolate
Puff pastry with custard and cinnamon. This is a triangular shaped pastry, filled with chocolate cream. Topped with a s...

Vanilla Sponge Custard (Pata de Veado)
A Swiss vanilla roll-style cake, the Pata de Veado (Deer Hoof) is recognisable by its wedge-shape that it’s usually c...

Plain Scones
The plain scones themselves are ultra buttery with a hint of sweet tanginess.

Chocolate Eclair (Custard)
A oblong pastry made with choux dough filled with custard cream and topped with chocolate icing.

Chocolate Eclair (Chantilly)
A oblong pastry made with choux dough filled with Chantilly cream and topped with chocolate icing.

Brioche Bap
A brioche Bap has a soft, fluffy structure and slightly sweet flavour. A brioche uses a what you would call very rich...