Decadent layers of chocolate cake, chocolate mousse and crispy hazelnut gianduja.
Unbelievably tender, with fresh fruit coulis.
Tart shell with baked almond cream, topped with pastry cream and fresh seasonal fruits.
An eclair shell filled with rich hazelnut cream, topped with milk chocolate pieces and caramelized almonds.
Poached pears in almond cream, baked in a buttery French pie dough, topped with caramelized almonds.
Fresh lemon curd and lemon peel confit in a sweet pastry crust, topped with both soft and crunchy meringue.
Traditional dark chocolate or coffee (made with la colombe coffee).
Vanilla cake, white chocolate mousse, whole strawberries, topped with strawberry glaze.
A new take on an old favorite, apples baked 2 ways, surrounded by layers of puff pastry.
Our house special, with subtle hints of vanilla bean, lemon and orange peel.
Deliciously fudgy, with walnuts.
Our traditional croissant, filled with decadent dark chocolate.
Our traditional croissant rolled with Gruyere and black forest ham.
Tender, with wild Maine blueberries, topped with almond streuse.
Croissant rolled with pastry cream and rum-soaked raisins.
Buttery dough rolled with a generous swirl of cinnamon and dark brown sugar.
Layers of puff pastry filled with fresh apple compote.
Traditional French croissant, light yet rich and buttery with a deliciously delicate interior.
Light, fluffy brioche, hints of candied orange peel, topped with almond streusel and filled with vanilla pastry cream.
Our traditional croissant filled and topped with sweet almond cream and sliced almonds, baked for a nutty caramelized crust, dusted with powdered sugar.
By alain milliat. Tomate, pamplemousse, mangue, peche.
Menu for Cafe Madeleine provided by Allmenus.com
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