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Belle Pastry

10246 Main St, Bellevue, WA 98004

Hours of Service:

Monday: 6:00am - 8:00pm

Tuesday: 6:00am - 8:00pm

Wednesday: 6:00am - 8:00pm

Thursday: 6:00am - 8:00pm

Friday: 6:00am - 8:00pm

Saturday: 7:00am - 8:00pm

Sunday: 7:00am - 7:00pm

(Hours of Service May Vary)
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.

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

Pear Caramel Mousse

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