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Petits Gâteaux

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.

OPÉRA
Coffee jonconde sponge,
coffee cream, 70% chocolate
ganache, chocolate glaze
OPÉRA TRUFFLE NOIRE
Almond joconde sponge, truffle syrup,
vanilla butter cream,
dark chocolate glace
DALLOYAU
Almond meringue, praline
cream, crushed caramelized hazelnut
OPÉRA COGNAC
Almond Joconde sponge,
VSOP cognac syrup, vanilla butter cream,
70% dark chocolate glace
PÉTALES FRUITÉS
Raspberry & blueberry marmalade
in vanilla cream with almond biscuit
ECHIQUIER
Almond dacquois, chocolate genois,
caraibe mousse, opalys mousse,
jivara mousse
MILLE-FEUILLE CHÂTAIGNES ET CLÉMENTINES
Caramelized puff pastry, chestnut mille feuille cream
clementine jelly, clementine segment
candied chestnut
CROQUANT
66% dark chocolate mousse
with hazelnut almond crunch
LE MATCHA
green tea mousse, red bean curd, white chocolate cream

TARTELETTE AU CITRON
Sweet dough, lemon curd,
confit lemon zest
TARTELETTE AUX FRAISES
Sweet dough, baked almond
cream, vanilla custard,
strawberries, red currant, blueberries
TENDRESSE DE FRUITS FRAISE-FRAMBOISE
Almond "Russian" biscuit
raspberry compote,
wild strawberry mousse
DOUCEUR EXOTIQUE
Vanilla mousse, passion
fruit & banana cremeux,
passion fruit glaze, shortbread
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