Individual Size Pastries « Cassis Bakery

Heavy Chocolate Mousse The heavy chocolate mousse is a pastry for true chocolate connoisseurs and one of our most popular pastries. It is actually an individually baked flourless chocolate torte' made with a secret mixture of only the finest imported chocolates. The whole pastry is covered in dark ganache and its sides are dusted in chocolate flake as well. This dark soiled pastry is sure to enrich the darkest of days.

Tiramisu Cassis bakery uses only the freshest and finest imported mascarpone cheese to make our tiramisu. The strong coffee flavor comes from our very own blend of espresso, which is roasted, in true European style to a smooth and bold finish. At its base is a layer of chocolate chiffon sponge cake lightly flavored with Kailua. An imported ladyfinger also lightly flavored with Kailua finishes this desert and any argument that our Tiramisu is the finest.

Fruit Tarts Our full sized fruit tart is 4". in diameter and as stunning as the mini version. We start with a traditional French butter tart shell and add a touch of raspberry preserve Then a generous layer of diplomat cream is added as a base to the array of seasonal fruits, which top this tart. We use a wide variety of fruits such as kiwi, peaches, strawberries, raspberries, blackberries, currant, star fruit, and many more. The fruit arrangement is then glazed in apricot to give it a fine sheen.

Mousse Cup This beautifully presented pastry is a hand-molded chocolate cup filled with any of our available mousse flavors. The desert stands on its own and the dark chocolate cup is entirely edible. The mousse cup is also available in a larger size meant to serve two. This version is known as the Mousse For Two Cup and may contain two different flavors of mousse such as strawberry and chocolate or any other available flavors.

Raspberry Roulade Another roulade-style pastry for those of us with a more angelic palette, the raspberry roulade is a vanilla chiffon sponge cake lightly flavored with Chambord wrapped around layers of rich vanilla and raspberry butter creams. At its base is a thin layer of fine raspberry preserve and its outer layer is coated in a light chocolate ganache with white chocolate piping.

Chocolate Roulade This devilish pastry is a core of sponge chocolate cake flavored with liquors and rich chocolate buttercream. At its base is just a hint of cherry preserve and it’s covered with dark chocolate ganache. Indulgence never tasted so good.

Fruit Boat Our fruit boats are traditional French butter tart boats coated inside with a thin layer of chocolate and filled with smooth diplomat cream. A combination of kiwis, strawberries, and mandarin oranges glazed with apricot, crown and complete this visually stunning pastry.

Chocolate Porcupines Our chocolate porcupine is another pastry that our master chef has innovated. It is a buttery tart crust filled with rich chocolate buttercream. Almond slivers make up the spikes on its back and the body is dipped in a dark chocolate. Perfect for children.

Chocolate Cream Puff Our fruit boats are traditional French butter tart boats coated inside with a thin layer of chocolate and filled with smooth diplomat cream. A combination of kiwis, strawberries, and mandarin oranges glazed with apricot, crown and complete this visually stunning pastry.

Almond Pear Tart This classical French tart is a made from a buttery tart crust filled with frenchipan pastry and baked to perfection. A layer of freshly fanned pear is placed on top of the filling and glazed with apricot. As a finish, hand toasted almond slivers are encrusted around its rim.

Classical Cheesecake Our classical cheesecake is made with real cream and the finest cheeses to create a velvety texture that we challenge you to match. Fresh blueberries or blackberries are embedded into the base of the cake and its sides are rolled in caramelized puffed rice. Finally, a perfect strawberry glazed in apricot is selected to crown the top of this dessert.

Boston Cream Pie Cassis Bakery has taken this old Yankee favorite and made it into a full sized plated dessert. Two layers of a vanilla chiffon sponge cake are filled with a creamy diplomat cream. The pastry is then covered with ganache and fresh toasted almonds on the sides.

Havana One of our more elaborate pastries, the Havana is two delicate meringues joined with raspberry preserves and then surrounded by mocha buttercream. The pastry is rolled in caramelized puffed rice and finished with a dollop of raspberry butter cream.

Baileys Cheesecake Working of our regular cheesecake we also offer the Bailey's version for St. Patrick's Day. By adding an ample amount of Bailey's Irish Cream, the cheesecake takes on its new flavor and becomes an unbelievable St. Patrick's Day desert.

Eggnog Cheesecake assis has taken our classical cheesecake and added the spices of the holiday season to create a new and refreshing dessert. Vanilla, nutmeg, cardamom, cinnamon, and other Yuletide flavors will make the eggnog cheesecake a memorable addition to your holidays.

Napoleons For this classical French pastry we take three layers of our very own puff pastry and add two layers of pastry cream. Finally, with a hint of fresh raspberry preserve and caramel, we bring this delightfully light pastry to a finish by covering it with a layer of fondant and chocolate piping.

Victoria Our Victoria is truly an amazing piece of a pastry for one so small. This beauty starts with a layer of vanilla sponge lightly flavored with Grand Marnier, raspberry jam and topped with Kirsch butter cream. The pastry is then wrapped in a dazzling hand made marzipan. A truly unsurpassable taste! $1.49

Chocolate Mousse We take our chocolate mousse cake and shrink it down to an individual size portion. At the bottom rests a layer of homemade chocolate chiffon cake lightly flavored with fresh roasted coffee. A generous layer of chocolate mousse is placed on top and covered with chocolate ganache. Finally, the sides are dusted with chocolate shavings and a butter cream rosette, featuring a chocolate covered raisin, is placed on top.

Romeo And Juliet A cataclysmic combination, we have taken a layer of our classical rum cheesecake and a layer of our heavy chocolate mousse and put them together. What could be better than the combination of these two fantastic pastries?

Strawberry Shortcake After several requests, we have taken our strawberry shortcake and also made it into an individual size portion. We take to layers of our home made vanilla chiffon cake, lightly flavored with citrus syrup, and add a layer of fresh cream and strawberries. The sides are then dusted with chocolate shavings and a chocolate dipped strawberry is placed on top for a dazzling finish.

Éclair A traditional favorite, the éclair is made from a generously sized pate a,' choux filled with diplomat cream. The éclair is then finished with a coating of ganache and white chocolate piping.

Carrot Cake The individual size carrot cake is two layers of our home made carrot cake with fresh carrots, pineapple, and coconut. The pastry is then filled with a cream cheese filling flavored with natural orange flavoring. To finish, the pastry is covered with Italian butter cream, the sides are dusted with roasted coconut, and a mini marzipan carrot is placed on top.