---
title: "Fine Dining Desserts and French Pastries in Bangalore"
description: "Experience exquisite fine dining desserts and handcrafted French pastries in Bangalore. From delicate mignardises to decadent tarts, Chef Clive curates the perfect end to your private dining event."
canonical: https://mytribe.in/oxalisfinedining/private-chef-services/desserts-pastries-mignardises
last_updated: 2025-09-15
---

# Fine Dining Desserts and French Pastries in Bangalore

Tribe Verified · Handcrafted desserts served across Bengaluru.

By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · Private dining at your home across Bangalore (urban and rural), at the chef's residence in Yelahanka, or on staycation outstation. · ₹2,500 per guest (estimate)

Part of [Private Chef Services](https://mytribe.in/oxalisfinedining/private-chef-services). [View full gallery](https://mytribe.in/oxalisfinedining/private-chef-services/gallery)

Where classical technique meets modern imagination. My desserts and mignardises are designed as the final, intentional act of your dining experience.

## Photos and videos

- ![A classic with a twist: my Caramelised Muscovado Custard Tart. It's served with a scoop of house-made cinnamon ice cream for a warm and comforting finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1a7183fb-61fb-48d4-b022-e26aa4c3b2f3)
- ![Canelé de Bourdeaux, fresh from their traditional copper molds. These classic French pastries have a rich, custardy interior and a thick, caramelized crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37e6b773-8ca3-4d05-b9ac-9dba4c186b7a)
- ![A cross-section of my Pâté En Croute. This intricate meat pie is a labor of love, featuring lamb, poultry, and pork with Armagnac-soaked prunes, all wrapped in a duck fat pastry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/884fd593-80fb-42cc-9c6e-964261c467d6)
- ![A beautiful batch of freshly baked croissants. The golden, flaky layers are a testament to proper lamination and baking technique.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dafe7ece-c36f-44dd-8504-49608995dad6)
- [Video: The reveal of a liquid center. This is my lemon curd dark chocolate bonbon, a perfect mignardise to end the meal with a bright, citrusy note.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b29c59fc-35ff-4136-ac0e-a039dc9b57b8)
- ![My handmade lemon curd dark chocolate bonbons, presented simply on a bed of sugar. A perfect treat for a special occasion like Valentine's Day.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb4288e9-f045-4c03-a75f-f4e363a59a15)
- ![The top view of the Pâté En Croute, showcasing the intricate pastry work and the "chimneys" used to pour in the aspic. This is classical French charcuterie at its finest.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c70b04e-a787-488f-b187-a23723ea74e5)
- ![Fluffy, golden rosemary and sea salt brioche buns. I bake these fresh for my private dinners to be served alongside the meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/467ee8dc-78eb-4fc3-a425-fda473ce839c)
- ![A slice of rich chocolate tart served with a scoop of vanilla ice cream, caramel sauce, and a crunchy crumble. A decadent and satisfying dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6ca789b9-7c25-4678-9999-3ea67a10535a)
- ![Another look at the chocolate tart and ice cream dessert, a classic combination that I elevate with high-quality ingredients and careful presentation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/05487efb-c046-4c1b-802d-cbb2aa2454c0)
- ![A delicate crêpe suzette, folded and served with a vibrant orange sauce and edible flowers. A timeless French dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4cf7d46b-64a4-42c9-a00b-fee597c406a4)
- ![A modern plated dessert featuring multiple components, including a mousse, meringue shards, and a fruit coulis.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/30f393d6-8a03-415d-9465-1dc1771f1f39)
- ![A classic churro, perfectly fried and dusted with cinnamon sugar, served with a rich dark chocolate dipping sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/befcc4a5-4d85-458e-9a0c-aac1cb64efe5)
- ![A sweet corn panna cotta with a corn husk meringue. This dessert plays on a single ingredient, showcasing its versatility in both sweet and savory contexts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/14ed3a79-260c-40aa-9348-7d74b725235d)
- ![The best way to enjoy a freshly baked flatbread with potato parmesan espuma. This shows the delicious end result of the baking process.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/74cfb7a4-59dd-429a-b694-6e0e915633ab)
- ![A small bowl of Canelé de Bourdeaux, served as mignardises after the main dessert course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3a32651f-7776-418d-aee2-6e6c6f4bcf18)
- ![A collage of my dessert creations, including a mille-feuille and a deconstructed tart. I love to play with textures and forms in my pastry work.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/526a7217-827d-4591-8430-dd0514df0b4a)
- ![A freshly baked loaf of brioche, golden brown and ready to be sliced for French toast or served with butter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b6bd7c84-bc2b-4dfa-b831-6ac6ae4247ac)
- ![My Bacon Pain Perdu. This dish blurs the line between breakfast and dessert, featuring brioche French toast with bacon bits, whipped creme fraiche, and elderflower ice cream.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/76b117b7-0090-4c93-b660-358f4c0adc03)
- ![A beautiful slice of Pain Perdu, or French toast, made with my homemade brioche and topped with stewed plums and freeze-dried mango.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cef90e46-f628-467c-9d8a-4a98a093d3e5)
- ![Another view of the Pain Perdu, set against a natural backdrop. The colors of the fruit and edible flowers make it a truly beautiful dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3cbdceaa-f7ee-4dfd-88ee-2692659fc87a)
- ![A slice of my Pecan Praline Pie. The rich, nutty filling is balanced by a creamy topping and delicate garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/415d3ee7-14e5-4ee3-a810-9a5be85107c8)
- ![A lineup of Canelés, ready to be served as the final sweet bite of the evening.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aefd1a8f-6d98-4627-8e60-7dedde0ebb44)
- ![A dessert in progress: piped crémeux on a sable biscuit base, ready for its final garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ee43ee3d-aff4-46d5-8afd-4afd39cd0a74)
- ![Riz Au Lait, a sophisticated take on rice pudding. I use Arborio rice and pair it with dulce de leche, sour cherries, and a fig leaf oil for a unique flavor profile.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/01bf44a6-559b-4bb1-af44-54131b5f4d06)
- [Video: A montage of desserts and main courses being plated and served, showcasing the variety and artistry of a full tasting menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/772ad081-042f-4c9c-ac17-cccc13827e81)
- ![A full spread of some of my signature dishes, including the tenderloin main course and the muscovado custard tart.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/df39a92c-0beb-49b0-9ed3-724bea93d75c)
- ![A quenelle of rich chocolate sorbet paired with a white chocolate crémeux. A simple yet elegant dessert focusing on the harmony of two types of chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2b0697fc-9516-422d-9880-907ac41bdec2)
- [Video: A promotional video for my "Bodega Tapas" Spanish-themed supper club, showing snippets of the food, including the roasted duck and plated desserts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4ee0e2c5-0da9-402b-a709-63c81238a611)

## About Desserts, Pastries & Mignardises

My approach to pastry is defined by the interplay of temperature and texture. When I serve a Caramelised Muscovado Custard Tart, the contrast against chilled, house-made cinnamon ice cream is not an accident but a deliberate design choice to cleanse the palate. Every component, from the snap of a dark chocolate bonbon shell to the lamination in my croissants, is calculated to provide a sensory shift as your meal concludes.

Dessert is rarely just sugar at the end of a service. In my kitchen, these plates are an extension of the broader culinary narrative we build throughout the evening. Whether I am preparing a multi-course tasting menu or a curated selection of mignardises for an intimate gathering, the focus remains on technical execution.

### The Precision of French Pastry
I rely on classical French fundamentals to anchor my pastry work. You will find Canelé de Bordeaux prepared in traditional copper molds to ensure that essential thick, caramelized crust and custardy interior. When I work with components like pâté en croute—while savory, it demands the same rigorous pastry technique as my desserts—I ensure the duck fat pastry has the structural integrity to hold the poultry tea aspic. This level of rigor carries over into the sweet items, where balancing the sweetness of a lemon curd with the bitterness of high-percentage dark chocolate is paramount.

### Modern Interpretations
While the techniques are classical, the flavor profiles are modern. A sweet corn panna cotta with corn husk meringue, for example, elevates a humble, familiar ingredient into a refined dessert. My bonbons, which often feature bright, citrusy centers encased in tempered chocolate, serve as the perfect mignardise to leave guests with a clean, lingering finish. 

### Ordering for Events
These desserts are available as part of my full fine-dining catering services in Bangalore. Whether you are planning a milestone birthday or a quiet dinner party, I design the dessert course to fit the flow of your event. I handle all on-site prep, from tempering chocolate to the final plating, ensuring that what reaches your table is as fresh as if it came from a professional pastry kitchen.

## About Oxalis Fine Dining

I am Clive, and I believe the final plate of a meal dictates the memory of the entire evening. I bring my kitchen to your home, focusing on meticulous pastry work and the kind of detail that turns a simple dessert into a conversation piece.

[See all of Oxalis Fine Dining's services](https://mytribe.in/oxalisfinedining)

## More from Private Chef Services by Oxalis Fine Dining

- [Featured](https://mytribe.in/oxalisfinedining/private-chef-services/featured)
- [The Intimate Dining Experience](https://mytribe.in/oxalisfinedining/private-chef-services/the-intimate-dining-experience)
- [The Heart of the Kitchen](https://mytribe.in/oxalisfinedining/private-chef-services/the-heart-of-the-kitchen)
- [Modern European Main Courses](https://mytribe.in/oxalisfinedining/private-chef-services/modern-european-main-courses)
- [Handcrafted Pasta](https://mytribe.in/oxalisfinedining/private-chef-services/handcrafted-pasta)
- [Canapés & Appetizers](https://mytribe.in/oxalisfinedining/private-chef-services/canap-s-appetizers)
- [Curated Tasting Menus](https://mytribe.in/oxalisfinedining/private-chef-services/curated-tasting-menus)
- [Pop-Ups & Collaborations](https://mytribe.in/oxalisfinedining/private-chef-services/pop-ups-collaborations)

## More services by Oxalis Fine Dining

- [Fine Dining Catering](https://mytribe.in/oxalisfinedining/fine-dining-catering)
- [Exclusive Supper Clubs & Pop-Up Dinners](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners)

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## Book

To book Oxalis Fine Dining, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%20Chef%20Clive%2C%20I%20saw%20your%20desserts%20and%20pastries%20gallery.%20I'm%20interested%20in%20booking%20a%20private%20dinner%20with%20a%20custom%20dessert%20menu%20for%20my%20upcoming%20event.)