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Entremets

Ever since the era of sumptuous celebrations and fabulous banquets orchestrated more than 300 years ago by the French King Louis XIV, DALLOYAU has employed its unmatched talent and depth of experience to create its unique class of patisseries, chocolates and macarons.

All of the DALLOYAU recipes, from the renowned macarons to the legendary Opéra gateau, embrace timeless favorites as well as revisited classics, epitomizing creative boldness or familiar, comforting tastes.

The sublime results are crafted and produced each day by the DALLOYAU chefs, using the precious skills of their art constantly refined as befits the worthy inheritors of this royal gastronomic legacy.

DALLOYAU's patisseries let the world discover the authentic French taste.

TART MONT BLANC
Ardeche chestnut paste, blackcurrant jelly,
vanilla supreme cream
DOUCEUR EXOTIQUE
Vanilla mousse, passion fruit & banana cremeux,
passion fruit glaze, shortbread
MACARON DE REVE POIRE BELLE HELENE
Chocolate macaron shell, caramelized pear,
vanilla and pear chantilly
OPÉRA
Coffee jonconde sponge, coffee cream,
70% chocolate ganache, chocolate glaze
OPALE
64% dark chocolate mousse,
lemon tea cremeux, chocolate sponge
TENDRESSE DE FRUITS FRAISE-FRAMBOISE
Almond "Russian" biscuit, raspberry compote,
wild strawberry mousse
MILLE-FEUILLE VANILLE
Caramelized puff patisserie,
vanilla custard cream
SAINT-HONORÉ CHANTILLY
Caramelized choux patisserie on sweet dough,
chiboust cream and vanilla chantilly
PARIS-BREST
Choux patisserie, hazelnut cream,
caramelized hazelnut, soft caramel
DALLOYAU
Almond meringue, praline cream,
crushed caramelized hazelnut
TARTE AU CITRON
Sweet dough, lemon curd,
confit lemon zest
TARTE AUX FRAISES
Sweet dough, baked almond cream, vanilla custard,
strawberries, red currant, blueberries
TARTE CHOCOLAT NOISETTE
Sweet dough, hazelnut chocolate,
ganache, chocolate glaze, sesame tuile
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