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July 30, 2025
By Chef Mimo

A refreshing, summery entremet combining citrus brightness, tropical sweetness, and herbal elegance

InProfessional cake
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July 30, 2025
By Chef Mimo

Blueberry Chocolate Tartlets “Mirtillo” – Autumn Dessert with Ganache, Mousse & Mirror Glaze

InProfessional cake
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July 28, 2025
By Chef Mimo

Lemon Log Cake – Light and Elegant Holiday Dessert by Lucie Noël

InProfessional cake
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July 26, 2025
By Chef Mimo

Colline Rouge – Cassis, Banana, and Pear Dome with Almond Biscuit by Ryosuke Sugamata

InProfessional cake
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July 26, 2025
By Chef Mimo

Charlotte Rouge – Coconut, Red Berry Mousse, and Raspberry Compote Dessert by Koji Izumi

InProfessional cake
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July 26, 2025
By Chef Mimo

Cherry, Dark Chocolate, and Almond Entremet – A Refined Trio in Every Bite

InProfessional cake
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July 25, 2025
By Chef Mimo

Vanilla Raspberry Entremet – Elegant Layered Mousse Cake with Mirror Glaze

InProfessional cake
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July 25, 2025
By Chef Mimo

Pear, Caramel & Pecan Entremet – A Luxurious French Dessert with Creamy Layers

InProfessional cake
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July 24, 2025
By Chef Mimo

Apple Caramel Entremet – A Refined French Dessert in Universo Mold

InProfessional cake
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July 23, 2025
By Chef Mimo

Triple Chocolate Entremet – Dulcey, Milk & Dark Layers with Soft Hazelnut Biscuit

InProfessional cake
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Recent Posts
  • July 30, 2025

    A refreshing, summery entremet combining citrus brightness, tropical sweetness, and herbal elegance

  • July 30, 2025

    Blueberry Chocolate Tartlets “Mirtillo” – Autumn Dessert with Ganache, Mousse & Mirror Glaze

  • July 28, 2025

    Lemon Log Cake – Light and Elegant Holiday Dessert by Lucie Noël

  • July 28, 2025

    Chocolate Raspberry Tart by Ryosuke Sugamata – With Ganache and Cassis Jelly Center

  • A luxurious Christmas bûche by Chef Tatsuya Hirose featuring pistachio cream, tayberry mousse, raspberry gelée, and soft pistachio sponge.
    July 28, 2025

    Bûche Trésor – Pistachio and Tayberry Christmas Yule Log by Tatsuya Hirose

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