@pavoni eclair mat was used to create this fig and raspberry eclair. Use @debuyer ribbon nozzle to pipe the chantilly cream and fresh figs and raspberries to decorate it. Shop the flg essentials to recreate this eclair ; @pavoni eclair mat, @matfer piping bags, @debuyer round nozzle, @debuyer ribbon nozzle.
A devils food sponge was layered with a cream cheese, peanut butter filling and topped with a chocolate glaze and gold leaf. This Opera was set in @matfer adjustable rectangle frame.
Flavors of Rose, Pistachio were used in this middle estern inspired Entremet, a Kataifi crunch was added. Decorate this colourful Entremet with gold leaf and edible rose petals. Recreate this Entremet by shopping the flg; @silikomartprofessional Savarin mould 18cm with Savarin 16cm Mould for filling, pistachio paste, rose syrup, gold leaf, gold board, fish gelatine, [...]
Flavors of coffee and white chocolate were used in this Entremet. @matfer 18cm 6cm high Vacharin ring was used. Shop the following essentials online; fish gelatine, Valrhona Ivoire 55% white chocolate, coffee aroma, vanilla powder.
Strawberry, Lychee and Lime Entremet made using @les_vergers_boiron purée available online @thestylishbakers The Entremet was set in @silikomart Multiflex mould.
We used Mango, Passionfruit and Coconut @les_vergers_boiron fruit purées to create this Entremet. Also shop the following essentials; @silokomart half sphere dome, pectin Nh, fish gelatine, gold leaf, Valrhona Ivoire 55% white chocolate.
Flavours of Chocolate, fig and raspberry were used in this Entremet. shop the following essentials online : @silikomart Goccia , @matfer macaron mat, pectin Nh, fish gelatine, gold leaf, Varhona Jivari chocolate.
Flavors of Raspberry & Passionfruit were used in this Entremet. Shop the following essentials to recreate this entremet: @Silikomart Russian Tale mould, pectin Nh, fish gelatine, raspberry aroma, gold leaf, Valrhona Ivoirre White Chocolate.
Our ‘Short and Sweet Class’ will take place in a practical classroom and give participants as much exposure as possible to the environment of a professional kitchen. Only 24 people per practical room under supervision of one our specialty bakers. A power class, creating a single pastry from start to finish. The day of their [...]