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.

Delicate coconut crêpe layers with coconut diplomat cream, passion fruit accents, and a glossy mango glaze.

Three chocolates walked from bitter to soft — dark, toasted milk, caramelized white. A raspberry seam where the dark zone ends. A feuilletine disc that announces itself only when the knife goes through.

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