Aluminium is a great conductor or heat and its flat surface makes a perfect base for spreading chocolate, sponges and piping macarons.
Our trays are specially fabricated to fit full sized Demarle® Silpat baking mat.
Aluminium Baking Tray FULL – 300mm x 400mm
This French classic is created with an inverted puff pastry base and sliced apples that have been poached in a wonderful apple juice caramel. Apple Tarte Tatin is a comforting and beautifully sweet dessert, perfectly paired with a scoop of vanilla ice cream.
1 hour 30 mins
This technical class covers the ins and outs of creating shortbread dough as well as rolling, lining and sealing a tart shell. Kirsten shares The Ultimate Shortbread recipe, as well as several variations including the addition of nuts, baking powder, reducing sugar and flour, just to name a few!
Class tags: sable, shortcrust pastry, tart case, tart ring, tart rings, tart shell, tart shells, tarts
A roulade that makes Ruby chocolate the star! Whipped Ruby ganache and fresh berries rolled in a chocolate sponge, coated with a Ruby and caramelised almond glaze and finished with piped ganache, Ruby chocolate garnishes, fresh berries and a dusting of icing sugar.
Join Tim Clark as he demystifies the macaron. Learn how to identify the common problems when making macarons and gain tips for troubleshooting. It may seem complex, but this class is sure to up your macaron game!
Join Kirsten as she recreates an Italian classic, the cannoli. Crisp pastry tubes filled with a sweet, creamy ricotta filling, studded with dark chocolate, pistachios and a hint of lemon.
1 hour 30 mins
Join Kirsten as she provides an insight into five different types of marshmallows, their best suited applications and differentiating characteristics. The various marshmallows created in this class include dextrose, inverted sugar, gelatine, fruit and vegan marshmallow, each of which are created as a piped, cut and tube marshmallow. – Gluten free, vegan.