The chef patron Eric Rousseau created this cake for his wife to be 17 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.

Vanilla sable Breton, vanilla whipped ganache, black currant compote insert and black currant crémeux, black currant siphon sponge. The cake decorated with fresh blueberry and white chocolate logo

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

Biscuit base with white chocolate cheese cake and raspberry finish.

Tart base, lemon meringue crunchy, lemon crémeux, lime jelly and decorated with yellow chocolate disc

Crumble base, hazelnut darquoise sponge, apple mousse and apple jelly with creme brûlée centre, green glaze, dark chocolate stem, dark chocolate logo leaf

Two layers of fudge cake, one layers of raspberry crémeux and one layer of chocolate mousse with raspberry jelly, decorated with raspberry and white chocolate logo

Choux pastry filled with dark chocolate cremeux and topped with dark chocolate glaze

Choux pastry, caramel crémeux, caramel glaze, caramelia pearls and caramelia logo

Choux pastry, coffee crémeux, coffee glaze, dark chocolate stick and decorated gold coffee bean

Choux pastry, yellow craquelain, banana pastry cream, banana/ caramel insert, caramelia pearls, dried banana brûlée on top

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.

Salted caramel cheesecake with biscuit base and caramel candied incrustation, caramel glaze and Chantilly crème

Choux pastry filled with praline cream with a salted crunchy base, crunchy pearls, and liquid praline centre

Passion fruit crémeux and mango jelly centre, coconut mousse, coconut rice crispy base, white chocolate glaze topped with desicated coconut and gold leaf

Mandarine mousse, calamanzi crémeux, orange rice crispy base dipped in dark chocolate