The Globe Silicon Mould is a simple design, perfect for creating monoportions and ideal for making tarts, petit fours, petit gateaux and more. Each cavity of the mould is provided with a special border that allows to obtain rounded mignon pastries and is dishwasher and freezer/blast freezer safe. The mould is also compatible to use as an insert for the Silikomart Stone silicon mould.
Size: D 45 H 20mm
Temperature Range: -60°C (-76°F) and +230°C (+446°F)
Join guest chef, Anthony Hart, as he demonstrates a tarte tatin inspired tart. A shortbread tart shell filled with hazelnut, milk chocolate and lemon praline, thyme salted caramel, whipped white chocolate and vanilla ganache and caramelised apple. The tart is topped with a puff pastry-infused cream and caramelised apple rolls then sprayed with a clear glaze and garnished with white chocolate discs.
Class tags: chocolate praline, hazelnut praline, sable, spraying
5 hours 20 mins
An elegant petit gateaux recipe comprising of hazelnut dacquoise, chocolate cremeux and caramel encased in white chocolate mousse and finished with a shiny white glaze. The petit gateaux sit on a hazelnut charcoal sable and are topped with easy-to-make brushed chocolate flowers.
Class tags: black flower, pastry, shortbread, white chocolate glaze
4 hours 30 mins
A winning combination of a caramel creme brulee, rum raisin bavaroise, hazelnut praline mousse, hazelnut crunch base, a dark chocolate glaze and a stunning vel- vet-sprayed chocolate garnish!
1 hour 40 mins
These vibrant petit gateaux are designed to impress, making them the perfect dinner party dessert.