Pastry Chef Antonio Bachour will be coming to South Africa for a Demonstration Masterclass on Petit Gateux and Entremets. Thursday 27 August 2020 to Saturday 29 August 2020 ; Venue: Pretoria In this 3 day Demonstration Masterclass, Chef will create 12 recipes. The course includes a completion certificate, recipe booklet, lunch daily and professional photographs. […]

We used the @silikomart Stone mould to create this entremet. With flavors of raspberry, lemon & rhubarb.

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 […]

Shop the @silikomart Savarin mould in size 180mm and 160mm to create this Entremet.

We used the @debuyer 16cm, 18cm and 20cm Vacherin rings to create this Entremet; with flavors of strawberry, basil and lemon.

Flavors of Rose, Chocolate and Raspberhh were used in this Entremet. We used the @silikomart Gem mould to create this Entremet.

We created the chocolate decor with the @silkomart Goccia decor kit. Flavors of Mango, Passionfruit and Pistachio were used in this Entremet.

We used 16cm @debuyer square to create this Entremet. Flavors of Chocolate, Peanut Butter & Caramel.

These culinary workshops take place in a practical classroom and give participants as much exposure as possible to the environment of a professional kitchen. Only 16 people per practical room under supervision of one our specialty bakers, to work on techniques and recipes from A to Z. The day of their workshop, all participants will […]

We used the @pavonitalia 20cm perforated tart ring to create this tart. Flavors of peanut butter, chocolate and caramel.

We used the @pavonitalia square tart ring and @silikomart cube mould for this tartremet. This Tartremet has flavors of Pistachio & Chocolate.

We used the @silikomart Classic Ice cream Mould to create this Ice cream. Decorated with rose petals and gold leaf.

We used the Truffle 120 mould by @silikomart to set this iced dessert. Decorated with Saffron Pashmak.

We chose to set this ice cream in @pavonitalia Loop mould.

This ice cream has flavours of Date, Pistachio & Cardamon. We used the @pavonitalia Jasmine mould to set this ice cream.

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 […]

Flavors of strawberry, Yuzu and coconut were used in this Entremet. Shop the @silikomart 70mm multiflex to create this Entremet.

Flavors of chocolate & pistachio were used in this Tartremet. Shop the 10cm @pavonitalia tart ring @Silikomart half sphere. The heart detail was created using @silikomart cupido mould.

Shop the 7cm @pavonitalia and @silikomart cylinder mould to create this Entremet. Flavors of Tonka bean, fig,chocolate and raspberry were use during in this tartremet.

Flavors of Chocolate, Caramel & Coffee were used in this Entremet. Shop the @silikomart Savarin 180 and Savarin 160 moulds to create this Entremet.

Flavors of pistachio, mixed berry and citrus was used in the Entremet. Shop the @pavoni Sphere mould to recreate this Entremet.