Dimensions: 1 metre x 50mm
Applications of use: For lining cake rings and creating chocolate garnishes.
Experience the unique flavour of matcha tea with this Matcha Mango Petit Gateau. You can replace the matcha with vanilla or cinnamon for a more subtle taste.
Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.
1 hour 37 mins
This playful entremet layers a range of textures with light summer flavours. Coconut shortbread pastry, salted caramel, coconut financier, passionfruit crème, white chocolate mousse covered in a pink chocolate glaze and garnished with fun, colourful chocolate sticks.
3 hours 10 mins
A towering display of white chocolate truffles filled with coconut ganache and finished with a metallic spray.
3 hours 47 mins
Be it croissants, Danish pastries or pain aux raisins, laminated dough is the multi-layered and buttery base to so many viennoiserie products!
Kirsten demonstrates how to create these simple yet eye-catching chocolate garnishes. An elegant garnish for desserts and cakes. – Egg free, gluten free, vegan
Pavlova is a classic Australian dessert perfect for dinner parties or family gatherings. Meringue cake topped with lashings of vanilla Chantilly cream, cut and piped cherry gelee, garnished with metallic gold milk chocolate discs, white chocolate sticks, berries and micro mint. This class includes the techniques for creating two types of chocolate garnishes. – Gluten free.
Perfect for Valentine’s Day or that special someone, this heart shaped sponge cake is sure to win you some brownie points!
A beautiful, fresh entremet – Layers of almond sponge, strawberry, coconut and mint spread, vanilla lime mousse, covered with a red glaze, adorn with fresh berries inside a boarder of white chocolate bands and finished with some gold leaf accents. – Gluten free.
Yeild 3 Entremets
2 hours 10 mins