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Pâte á Choux with ginger anglaise, mango jelly and espresso mousseline.
Pâte á Choux with mocha ganache and espresso mousseline.
Circular shaped choux pastry with hazelnut mousseline.
Circle puff pastry base with Pâte á Choux dipped in caramelised sugar, filled with créme diplomat.
Composed of profiteroles piled into a cone and bound with caramel.
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