$295.00 AUD
$295.00 AUD
In stock
Originally designed for filling chocolates this versatile unit will hold and dispense any plain liquid capable of gravity feeding. It has 3 opening sizes 4,6 and 8mm and is made of durable stainless steel. It can be warmed in the oven to handle hot mixtures such as jellies.
Height: 18cm
Diameter: 18cm
Stand and two different sized nozzles included.
This is one of the standard products used at Savour Chocolate and Patisserie School.
Pomme is a celebration of apples with a Breton shortbread, cinnamon apples, vanilla mascarpone mousse, apple jelly and a white glacage top with a number of eye-catching garnishes.
Kirsten Tibballs
20/07/2020
Intermediate
40 mins
Yeild 2
2 hours 10 mins
Recreate Kirsten’s innovative MasterChef Apple Pie — a cinnamon and cardamom shortbread shell filled with decadent layers of salted caramel,
the addition of cinnamon tea cake, sauteed apples, apple jelly, vanilla creme and a crumble top decorated with submerged glazed apple spheres.
Kirsten Tibballs
01/07/2019
Advanced
60 mins
Yeild 2
3 hours
This beautiful mandarin fruit from the Masterchef Australia finale is bursting with flavours from hazelnut to vanilla
Kirsten Tibballs
24/07/2017
Advanced
35 mins
Yeild 20
4 hours
Kevin Gully brings you his winning entremet from Savour Patissier of the Year! Layers of crunchy pecan, tonka rice pudding, cremeux caramel, soft caramel, caramel sponge, passionfruit jelly and pecan mousse, all topped off with a caramel glaze and chocolate garnishes. – Gluten Free
Kevin Gully
06/07/2018
Advanced
38 mins
Yeild 30.4%
4 hours
Lamington is an Australian icon and this one has been given a modern twist with a gluten free sponge and shiny chocolate glaze.
Kirsten Tibballs
22/01/2018
Advanced
35 mins
Yeild 8
3 hours
Jolie translates from French into ‘pretty’ and that’s exactly what this tart is. Enjoy the Breton shortbread with layers of raspberry jelly, vanilla rose cream and white chocolate mousse spheres.
Kirsten Tibballs
30/08/2017
Advanced
40 mins
Yeild 2
2 hours 50 mins
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Kirsten Tibballs
15/04/2015
Advanced
52 mins
Yeild 3 Entremets
3 hours 40 mins
These vibrant petit gateaux are designed to impress, making them the perfect dinner party dessert.
Kirsten Tibballs
23/06/2017
Intermediate
22 mins
Yeild 6
2 hours
Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.
Antonio Bachour
14/07/2017
Advanced
33 mins
Yeild 2
1 hour 37 mins
An entremet with a delicious combination of flavours and textures. Layers of hazelnut dacquoise, crumble, chocolate mousse, pear and tea infused crème brulee, almond nougatine discs, praline glaze, finished with sugar and chocolate garnishes.
Kirsten Tibballs
28/07/2016
Advanced
49 mins
Yeild 2 x 180mm entremets
2 hours 30 mins
Join Robyn Curnow as she creates these delicious tropical verrines comprised of a multitude of layers and textures. Pineapple jelly, crunchy coconut crumble, mango and passionfruit curd, coconut mousse topped with a sugar syrup soaked lime zest and shredded coconut garnish.
Robyn Curnow
15/04/2014
Beginner
18 mins
Yeild 6
1 hour 45 mins
Deniz Karaca gives us tropical flavours of coconut and mango fused with olive sherbet and smooth white chocolate – an eggcellent match!
Kirsten Tibballs
22/03/2018
Advanced
42 mins
Yeild 8
3 hours
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
Kirsten Tibballs
26/12/2013
Advanced
60 mins
Yeild 20
3 hours
Recreate internationally renowned pastry chef, Antonio Bachour’s, crème brulee and apple plated dessert. Crème brulee with a crisp sugar crust garnished with poached apples, apple cider foam, piped apple pudding and micro greens. – Gluten free.
Antonio Bachour
06/04/2016
Intermediate
13 mins
Yeild 6 creme brulee
2 hours
Jerome Landrieu presents Olivia’s Favourite as a tribute to his daughter’s love of pastry. Inside this petit gateaux you’ll find tropical flavours of mango, yuzu and lime.
Jerome Landrieu
14/06/2018
Intermediate
33 mins
Yeild 12
1 hour 30 mins
An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.
Kirsten Tibballs
04/12/2014
Intermediate
41 mins
Yeild 40
2 hours
A dramatic petit gateau with a sweet and fruity flavour combination – coconut dacquoise, passionfruit cream, white chocolate mousse, covered in a striking red glaze, finished with piped white chocolate details and a touch of gold leaf.
Kirsten Tibballs
08/05/2014
Intermediate
34 mins
Yeild 20 cone petit gateaux
2 hours 20 mins
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