Boulangerie B&S Nation

Cold dessert composed of a border of ladyfingers and filled with a red berry mousse or Bavarian cream. Light, airy, and fruity texture.

Small cake, a specialty of Bordeaux, with a thick caramelized crust and a tender, moist center. Flavored with rum and vanilla.

Puff pastry and choux pastry base, filled with chiboust cream or whipped cream and caramelized mini cream puffs. A complex dessert combining the crunchiness of caramel and the creaminess of the cream.

Shortcrust pastry base filled with pastry cream and topped with fresh strawberries. A fresh and sweet spring classic.

Brioche cut in half and filled with a creamy mixture of buttercream and pastry cream, sprinkled with coarse sugar. Rich and moist.

Small traditional cake shaped like a seashell. Moist sponge-like texture with a good buttery flavor and often a hint of lemon.

Small cream puff generously filled with vanilla ice cream and generously topped with hot chocolate sauce. A delicious hot-cold contrast.

Thin puff pastry covered with thin slices of caramelized apples baked in the oven. A light, crispy, and fruity dessert.

Elongated choux pastry filled with chocolate pastry cream and glazed with fondant. Tender texture and intense cocoa flavor.

Dessert composed of two layers of sponge cake, mousseline cream, and fresh strawberries, often covered with a thin layer of marzipan.

Two stacked cream puffs filled with pistachio pastry cream and glazed. A gourmet and creamy pastry.

Tart base filled with a dense and creamy dark chocolate ganache. Ideal for intense cocoa lovers.

Poached pear tart arranged on an almond cream (frangipane). Moist, sweet, and almond-scented.

Meringue, whipped cream, and chestnut cream vermicelli dessert. Sweet and smooth chestnut flavor.

Crispy puff pastry filled with frangipane (almond cream). Traditionally served at Epiphany.

Rich chocolate cake with butter and cocoa, very dense and melting texture, sometimes with a molten center.

Choux pastry crown filled with praline mousseline cream and sprinkled with slivered almonds. Rich hazelnut flavor and creamy texture.

Alternating three layers of crispy puff pastry and two layers of vanilla pastry cream. Glazed or sprinkled top.

Inverted apple tart where the apples are caramelized in butter and sugar before baking. Served warm, melting, and sweet.

Cake composed of almond meringue discs (dacquois or success) and praline buttercream. Crunchy and melting.

Tart filled with a creamy lemon curd. Perfect balance between fruit acidity and sugar.

Small cake made of two almond meringue shells filled with violet-flavored ganache. Crunchy on the outside, moist on the inside.

Acorn-shaped pastry made from choux dough, filled with kirsch-flavored pastry cream and glazed. Slightly alcoholic note.

Cake made of coffee syrup-soaked sponge cake and coffee buttercream. Rich and intense coffee flavor.

Buns made from leavened dough, soaked in rum syrup. Spongy and moist texture, often served with whipped cream.

Small rectangular cake made from almond powder and brown butter. Dense and melting texture, characteristic almond flavor.

Choux pastry ball generously filled with pastry cream or whipped cream. A simple, light, and airy pastry.

Frozen dessert composed of meringue circles, ice cream or sorbet, and whipped cream. Fresh, crunchy, and melting.

Pyramid of small cream puffs filled with cream and held together by crunchy caramel. The ultimate festive dessert.

Rectangular dessert with visible layers: coffee-soaked Joconde sponge, chocolate ganache, and coffee buttercream. Intense flavor.

Thick layer of vanilla custard baked on a shortcrust pastry. Firm, smooth, and melting texture.