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 sweet pastry case filled with pistachio and almond cream, topped with raspberry compote, fresh raspberries, and pistachio whipped ganache

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

Biscuit base with white chocolate cheese cake and raspberry finish.

Vanilla sweet pastry case filled with lemon and yuzu curd, topped with lemon glaze and yuzu meringue

Vanilla macaron filled with vanilla whipped ganache, crème brûlée centre sitting on vanilla sable

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 dark chocolate cremeux and topped with dark chocolate glaze

Choux pastry filled with crème brûlée topped with nougatine plaque

Coffee cremeux topped with mascarpone crème and chocolate plaque

Dulcey cremeux topped with dulchey glaze, crunchy pearls, and caramelised salted popcorn

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

Dark chocolate macaron shell with winter spice milk chocolate ganache and speculoos crunchy centre

Vanilla sponge topped with white chocolate mousse with raspberry insert and white chocolate glaze topped with whit choc snowflakes