The chef patron Eric Rousseau created this cake for his wife to be 15 years ago. When she opened the box she couldn’t believe how beautiful it was! The rest is history, Hulya and Eric Rousseau are the happy owners of Belle Epoque patisserie! The flavours are classically perfect, an orange infused crème brulee is encased in a decadent Valrhona dark chocolate mousse. Textures are very important and Eric uses a crunchy orange streusel, praline and a chocolate sponge to excite the palette. All of this is finished with a shiny chocolate glaze and decorated with crunchy pearls and the cake personal logo. This is the Belle Epoque signature cake.

An awesome blend of cocoa beans from the Caribbean with hints of roasted dried fruits. We think it’s an absolutely perfect balance and have left it totally pure. Differentiating textures enrobed in a beautifully shiny glaze.

Chocolate brownie bottom, milk chocolate mousse mixed with popping candies. Decorated in rabbit shape.

Biscuit base with white chocolate cheese cake and raspberry finish.

It’s simply just like a Ferrero rocher hazelnuts

Zingy in flavour and colour this ultra-light dessert will have your taste buds purring. A Citrus heart, a light mandarine mousse placed on a base of orange infused puffed rice

Three layers of chocolate sponge, crushed raspberry in between layers of chocolate mousse, covered with chocolate ganache and decorated with fresh raspberries.

Choux pastry filled with Caraibe cream patisserie topped with Caraibe glaze and decorated with dark crunchy pearls and dark pieces of chocolate.

Choux pastry filed with vanilla crème brulee topped and decorated with nougatine gold chard

English flavours at their best, the coffee and walnut cake remind us of comfort. Caramelia and coffee infused cream and caramelised walnuts.

Crunchy sable filled with lemon curd and decorated with French crunchy meringue

Crunchy sable with thin layer of chocolate, inside crème patissier flavoured with kirsch and fresh mixed berries.

It is a classic French cake filled with loads of fresh strawberries trapped in a delicious diplomat cream (crème patissier and whipped cream), strawberry jelly insert and madeleine sponge cake.

White chocolate mousse, mixed berry compote insert and raspberry sauce in a pipette.