New autumn – winter 2010/2011 dessert creations by Christophe Michalak, head pastry chef at Plaza Atheneee, Paris.

Financier biscuit on poached pears, covered with a mousse of maple syrup from Quebec

Lemongrass and ginger biscuit with cream and Caribbean chocolate sabayon

Almond and pine kernel meringue covered in caramel fondant and a light mousse made with Columbian coffee

Rum baba smothered in vanilla-flavoured chantilly cream, meringue and a bavarois made with chestnuts from Ard├Ęche

Biscuit soaked in tropical fruit juice with vanilla sabayon and a delicious fruit jelly of pineapple, bananas and mango from the Philippines