The Moooi Piping Bags are a staple for both professional and domestic kitchens alike. With a rubberised texture for excellent grip, the bags have been designed for the food service industry, are perfect for catering and ideal for light and chilled fillings.
Size: 530 x 280mm
Qty: 10 (also available in a roll of 100)
Each one of these golden morsels are filled with the flavours and textures of a whole dessert! In one bite you will experience a cinnamon malt crumble, banoffee pie filling and vanilla marshmallow. All this encased in a white chocolate shell.
Class tags: banana, banana caramel ganache, banana ganache, bonbons, caramel, coloured cocoa butter, gold metallic, individual chocolates, signature chocolate mould
3 hours 30 mins
A classic torte which originated in the Austrian city of Linz. The Linzer Torte features a nutty, cardamom-spiced pastry with a red fruit filling and topped with a lattice design.
Class tags: Austria, cherries, cherry, compote, hazelnut, hazelnuts, piping, raspberries, raspberry
Join Kirsten as she shares her interpretation of the classic Red Velvet Cake. Moist red velvet cake with lashings of cream cheese frosting and finished with eye-catching, cake-crumb-coated meringue sticks.
Class tags: cake crumb, cake crumbs, orange, orange juice, Swiss meringue, white chocolate
2 hours 30 mins
This delicious, filled brioche is traditionally served in France at Christmas, but we think it is wonderful all year round! Brioche soaked in an infused sugar syrup, filled with candied fruit diplomat cream, topped with toasted Swiss meringue, and finished with flaked almonds.
Class tags: cinnamon, French Christmas dessert, creme patissiere, glace cherries, glace orange, rum, vanilla
They may be small, but these macarons will satisfy the biggest cookies and cream cravings! Lucious white chocolate and cookie crumb ganache sandwiched between 2 cookie crumb studded macaron shells and finished with an embellishment of, (you guessed it!), more cookie crumbs.
Class tags: chocolate cookies, chocolate crumb, cookies and cream, Italian macaron, Italian meringue macaron shell, white chocolate ganache
2 hours 30 mins
Originally designed in Paris, this French patisserie classic is simply fantastique! Coils of choux pastry piped onto an inverted puff pastry base and topped with creme patissiere. Finished with craquelin encrusted choux puffs that are filled with more creme patissiere and coated in toffee. Lastly, it is topped with white chocolate Chantilly cream piped with the signature Saint Honore tip.
Class tags: choux bun, croustillant, France, piping, profiteroles, sable, st honore
3 hours 45 mins
An elegant plated dessert that looks as beautiful as it tastes! On the plate you will find a smooth lemon curd, meringue kisses and coconut meringue sticks, white chocolate curls, crisp vanilla shortbread discs, a luscious white chocolate no-churn ice cream from the Savour Online Classes library and to finish, fresh raspberries and mint.
Class tags: lemon cream, lemon dessert, piped meringue, piping, sable, vanilla sable
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!
This recipe combines the fresh flavour of orange with the aromatic addition of cardamom, paired with a hazelnut praline crunch. Perfect for filling the moulded chocolate bar or bon bon of your choice!
Yeild 40 moulded chocolate bars
These colourful macarons are a great way to practice the technique behind creating a shaped macaron shell, and are filled with a tart Poached Apple Jelly and a sweet Cinnamon Mousseline Cream!
Put your leftover brioche to good use by turning it into a bostock with an infused almond syrup and almond cream!