Crispy choux, nut praline, caramelized apple and salted caramel cream.

Chocolate ganache, tonka bean "soil", passion fruit curd and coconut textures.

Balanced tart between lemon acidity and basil freshness, served with meringue.

Velvety curd cream, raspberry curd drops, crumble and red fruit coulis, covered with crispy meringue tuile.

Tribute to architect Álvaro Vital Brasil. Crispy shells filled with special Banoffee and dulce de leche drops.