Silky vanilla custard layers with a crisp brûléed top.

Twenty chocolate espresso crêpes, espresso-soaked sponge, and sabayon-mascarpone cream. Finished with cocoa.

Twenty layers of brown butter crêpes filled with almond and hazelnut praliné diplomat cream. A praliné crémeux ribbon is piped over a joconde disc insert, finished with crushed praliné and whole hazelnuts. Set overnight.

Twenty layers of olive oil crêpes scented with orange blossom water and ground mastic, filled with labneh diplomat cream. Finished with warm Ajloun honey, crushed pistachio, and dried rose petals. Set overnight.

Twenty layers of strawberry yogurt crêpes, filled with strawberry and lychee diplomat cream and a set hibiscus gel core. Finished with a fresh strawberry compote glaze and freeze-dried strawberry. Set overnight.

Earthy matcha cream layered between delicate green tea crêpes.

Lightly fragrant and smooth Earl Grey infused milk tea pastry cream layered with delicate crêpes.

Delicate layers of crêpes filled with almond cream, tangy raspberry compote, and a luscious white chocolate ganache.