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Desserts

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When our brands sublimate your ingredients

Based on exotic fruits (pineapple, banana, passion fruit, mango, coconut, etc.), pome fruits (apples, pears, etc.), red fruits (blackcurrants, strawberries, raspberries, morello cherries, etc.), citrus fruits (bergamot, lemon, lime, tangerine, orange, yuzu, etc.), dried fruits (almonds, hazelnuts, macadamia nuts, pistachios, raisins, etc.), chestnuts, chocolate, coffee, caramel, spices (cinnamon, etc.), matcha tea, etc., our recipes are flavored with Coin d’orange liqueur, Rémy Martin cognac, Mount Gay rum, St-Rémy brandy, Metaxa, Belle de Brillet pear liqueur or use Cointreau Griottines.

A host of dessert recipes

In this category, you’ll find individual desserts (on a plate, in a verrine, etc.), cakes (entremets, tarts, cakes, etc.), ice creams, not forgetting the essential basics for learning all about sweet cooking.

Just a few recipe ideas

Learn how to make great French pastry classics: Brioche perdue with Mount Gay rum, Ile flottante with Cointreau, recipes by chef de cuisine Laurent Surut, Poached pear with Belle de Brillet pear liqueur by Samuel Albert, or recipes revisited by our ambassadors: Profiterole tart with Cointreau by Meilleur Ouvrier de France Jean-Michel Perruchon, or Chocolate fondant with Mount Gay rum by Michelin-starred chef Pascal Favre d’Anne.

We’ve also created a collection of desserts specially designed for New Year’s Eve celebrations: christened “Saint-Sylvestre”, these traditionally square-shaped desserts can also be cut into individual portions.

Bring real originality to your preparations!
Surprise your guests with attractive, gourmet desserts!