The choux pastry with cocoa craquelin is filled with yuzu cream and made even more delicious by the layers of almond and hazelnut dark chocolate crunch and homemade blackberry jam. The flavour experience of different textures is enriched with a soft milk chocolate ganache, and the dessert is made complete with chocolate and fresh blackberry.
If you're in the mood for more sweet treats, you can also try our Blackberry-Chocolate Éclair as part of the Grand Gerbeaud cake selection!