Figaro Entremet Large

Entremet cake with layers of almond-hazelnut praliné mousse, chocolate ganache, crêpe dentelle praliné, and almond-hazelnut biscuit. Serves 6 to 8.

Weight: 1.213lbs

Dimensions : 7,1 in x 4,7 in x 1,4 in

THIS ITEM IS ONLY AVAILABLE FOR PICK UP IN-STORE

Quantity

Available

Pick-up in Store - New York

Figaro Entremet Large

Quantity

A few words about
our creations...

Delight in our eight-layered caramelized almond-hazelnut mousse cake. This indulgent dessert features layers of rich chocolate ganache, crunchy crêpe dentelle milk chocolate praliné, and almond-hazelnut biscuit. Elegantly decorated with a praliné mirror glaze, candied hazelnuts, and luxurious gold leaf.

Maison Entremets are handcrafted each morning in small batches at our Madison Boutique, located in the Upper East Side.

*Please note, pâtissière orders must be placed 48 hours in advance for in-store pickup. Select pastries are unavailable for messenger or home delivery services.

Once received, consume within 2 days
In order to fully savor your pastry, keep it in the refrigerator and take it out 15 minutes prior.
Price per kilo: $145.46/kg
Storage temperature: 39.2 °F
215649
3931301881

Enjoy our entremets at a room temperature of 20°C (~68°F). If refrigerated, remove the entremet 30 minutes prior to serving.

Mousse praliné, biscuit noisettes et amandes, croustillant praliné, biscuit roulade nature, ganache (66% de cacao), glaçage praliné, décors en chocolat, noisette et feuille d'or alimentaire

Praline mousse, hazelnuts and almond biscuit, crunchy praline, plain biscuit, ganache (66% cocoa), praline icing, Dark chocolate decors, hazelnut decors and golden leaf

Nutrition Facts : Calories (Kcal) : NA, Total Fat (g) : NA, Saturated Fat (g) : NA, Total Carbohydrate (g) : NA, Total sugar (g) : NA, Protein (g) : NA

This product contains

Nuts
Gluten
Milk
Egg
Soya

This product may contain

Peanut
Sesame

La Maison du Chocolat, Artisanal House of Chocolate Since 1977

Founded in Paris from the creative energy of visionary chocolatier, Robert Linxe. This "ganache wizard" was the first to express chocolate in all its nuances, freed from an excess of sugar or cream. More than 45 years later, La Maison continues to embody the ingenuity of its founder through a passionate team of chocolatiers led by chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier.

The creations of La Maison du Chocolat are born out of French artisanal savior-faire, 100% handmade with noble ingredients and traceble cacao. Timeless, audacious and as committed as ever, La Maison du Chocolat works with an equitable and sustainable cacao sector to protect nature and those who cultivate it.