+380 (97) 600 92 25
POP-CORN: shortbread, vanilla sponge cake with almond, dark liquid caramel, pop-corn infusion, meringue, pop-corn mousse, whip ganache,velour
ALBA: vanilla sponge cake with almond, apricot compote, meringue, condensed milk mousse, almond-hazelnut streusel, velour
HAZELNUT-LEMON: gum-arabic sirop, cream puff pastry, Diplomate cream with lemon and vanilla, caramelized hazelnuts, whip ganache, liquid praline
EMPRESS: coconut crunchy layer, mango compote with jasmine tea, rice and coco light cream, jasmine glaze, mascarpone cream
KING BRIOCHE: brioche dough, almond-lemon filling, crystallized oats, sirop
BRIOCHE CROWN: puff pastry brioche, sirop, citrus paste
ALMOND-BLACKCURRANT: pâte à cigarette, sponge cake, sirop, blackcurrant confi, almond whipped ganache, vanilla cream, glaze
BRAVE LEMON-FENNEL: pâte à choux, cream cheese and coco streusel, fennel juice, fennel compote, lemon cream, lemon-basil mousse, mascarpone cream, nappage
RASPBERRY NEST: croissant dough, cream cheese and matcha tea filling, raspberry compote
Nicolas Boussin was born near Paris in 1965. His father was an engineer and his mother an accountant. He became passionate about the culinary arts at the age of 16, when he carried out a work placement at a renowned pastry shop in Chantilly, France. After completing his pastry exam in record time, Nicolas Boussin carried on his training and, in 1983, was awarded a cuisine diploma.
At the age of 22, Nicolas Boussin decided to focus on restaurant pastry and was put in charge of dessert preparation at the ”Toit de Passy” in Paris. His multi-disciplinary training gave him the perfect grounding to be innovative and create ever more original desserts.
In July 2014, Nicolas Boussin joined ELLE & VIRE PROFESSIONNEL® as Pastry Chef Instructor at “La Maison de la Crème Elle & Vire®” in order to share and pass on his passion for French pastry and top quality ingredients.