Two crisp choux pastries—one filled with vanilla mascarpone cream, the other with Valrhona chocolate cream—are joined in the middle with a dark chocolate disk.
Tarte Aux Fraises Revisitée
A crispy almond tart shell filled with lemon verbena whipped cream, topped with fresh strawberries, and studded with tiny raspberry macarons.
A layer of flourless chocolate cake is topped with chocolate mousse and draped in a rich, shiny caramel ganache.
A vanilla bean pound cake is topped with a light, airy raspberry mousse that hides a secret—a pocket of vanilla ganache that contains a tiny raspberry macaron.
An apt name for this chocoholic's dream. Flourless chocolate cake is layered with chocolate mousse and crunchy cocoa nibs, then layered with more chocolate in the form of a silky cremeux.
FP Pâtisserie's understated but luxe design reflects its Upper East Side location.