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Belle Pastry
77 Spring St
Seattle, WA 98104
Uber
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Main Menu
Individual Pastries
Apple Tartlet
whole baked apples on a bed of flaky pastry dough
with a light golden apricot glaze
Blueberry Tartlet
glazed fresh blueberries and pastry creme
in a buttery dough shell
Pear Caramel Mousse
layers of almond and chocolate biscuit topped
with caramel soaked pears in a delicious mousse
finished with brushed coffee flavour
Le Pistache
pistachio biscuit base with two layers of smooth chocolate mousse
and white chocolate mousse with pistachio flavor
Strawberry Cake
a moist kirsch-flavored white genoise with fresh large pieces of strawberries,
light whipped cream, and a thin layer of dark european chocolate
on the bottom finished with toasted slivered almonds
Opera
thin layers of true mocha butter cream and chocolate ganache
and dense almond biscuit with a hint of rum
Le Croqueline
grand marnier and praline mousse divided by a thin layer
of chocolate and almond biscuit, hazelnut feuilletine,
finished with caramelized orange slice
Tiramisu
rum and espresso soaked chocolate and white genoise
divided by smooth mascarpone cheese and whipped cream
Eclair
fresh pste aschoux filled with creme patissiere base,
topped with european dark chocolate icing
Rustic Apricot Tartlet
glazed apricots on a light almond cream base
with flaky, buttery pastry dough
Chocolate Mousse Cake
layers of dark chocolate genoise flavored
with a hint of grand marnier and a fluffy chocolate mousse.
glazed with chocolate ganache - rich but not too sweet.
Lemon Meringue
home-made lemon curd with a toasted swiss meringue
in a sugar dough shell
Napoleon
alternating layers of flaky pastry dough and creme
topped with fondant sugar.
french name "millefeuille" meaning "thousands of sheets or layers"
refers to the flaky pastry dough.
Pear Almond Tartlet
syrup soaked pear halves on top of almond cream
in a buttery sugar dough shell
Champagne Mousse
raspberry soaked pears in a brut champagne bavaroise,
with a layer of white biscuit, topped with a toasted swiss meringue
Strawberry Mango Mousse
smooth strawberry and mango mousse
divided with a thin layer of moist white biscuit
Lemon Cake
two layers of moist white genoise divided by
smooth lemon curd and whipped cream, garnished with
granulated croquants, and finished with home-made lemon cream
Royal
rich chocolate mousse with almond biscuit
and a crunchy hazelnut feuilletine on the bottom.
finished with chocolate glaze and imported snow sugar
Trio Of Mousse
perfect combination of chocolate mousse and vanillla mousse,
with almond and chocolate biscuit in the middle
Black Forest Cake
a traditional black forest cake made with two layers of kirsch-
soaked chocolate genoise, a layer of chocolate ganache,
fresh whipped cream and imported dark cherries.
finished with chocolate shavings on the side.
Paris-brest
ring-shaped pate a choux with praline butter cream
garnished with slivered toased almonds.
Whole Cakes And Tarts
Strawberry Cake
a moist kirsch-flavored white genoise with fresh large pieces of strawberries,
light whipped cream, and a thin layer of dark european chocolate
on the bottom finished with toasted slivered almonds
Champagne Mousse
raspberry soaked pears in a brut champagne bavaroise,
with a layer of white biscuit, topped with a toasted swiss meringue
Petit-fours
nice assortment of chef's choice bite-size pastries
Chocolate Mousse Cake
layers of dark chocolate genoise flavored
with a hint of grand marnier and a fluffy chocolate mousse.
glazed with chocolate ganache - rich but not too sweet.
Pear Almond Tart
syrup soaked pear halves on top of almond cream
in a buttery sugar dough shell
Strawberry Mango Mousse
strawberry mango mousse
smooth strawberry and mango mousse divided with a thin layer of moist white biscuit
Assorted Fruit Tart
lightly glazed slices of kiwi and strawberry halves on top of a
freshly made pastry creme in a buttery sugar dough shell.
fruit selection may vary depending on the season.
Le Pistache
pistachio biscuit base with two layers of smooth chocolate mousse
and white chocolate mousse with pistachio flavor
Trio Of Mousse
perfect combination of chocolate mousse and vanillla mousse,
with almond and chocolate biscuit in the middle
Tiramisu
rum and espresso soaked chocolate and white genoise
divided by smooth mascarpone cheese and whipped cream
Lemon Meringue
home-made lemon curd with a toasted swiss meringue
home-made lemon curd with a toasted swiss meringue
in a sugar dough shell
Black Forest Cake
a traditional black forest cake made with two layers of kirsch-
soaked chocolate genoise, a layer of chocolate ganache,
fresh whipped cream and imported dark cherries.
finished with chocolate shavings on the side.
Apple Tart
whole baked apples on a bed of flaky pastry dough
with a light golden apricot glaze
Napoleon
alternating layers of flaky pastry dough and creme
topped with fondant sugar.
french name "millefeuille" meaning "thousands of sheets or layers"
refers to the flaky pastry dough.
Bread Pudding
Rustic Apricot Tart
glazed apricots on a light almond cream base
with flaky, buttery pastry dough
Chocolate Tart
rich dark chocolate baked in a buttery sugar dough shell
Lemon Cake
two layers of moist white genoise divided by
smooth lemon curd and whipped cream, garnished with
granulated croquants, and finished with home-made lemon cream
Croque-en-bouche
traditional french cake for baptisms, communions and weddings.
dipped in hard caramel, the pate a choux is filled with vanilla cream
(other flavours available) and built like a tower.
Opera
thin layers of true mocha butter cream and chocolate ganache
and dense almond biscuit with a hint of rum