$95.00 AUD
$95.00 AUD
In stock
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: 100 (also available in a roll of 10)
Also known as a pithivier, Nicolas Haeleywn’s galette is the perfect balance of texture and flavour with flaky puff pastry, tangy lemon paste and hazelnut cream.
Nicolas Haelewyn
17/12/2019
Advanced
27 mins
Yeild 2
1 hour 10 mins
Nicolas’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!
Nicolas Haelewyn
30/12/2019
Intermediate
30 mins
Yeild 4
1 hour 30 mins
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
Kirsten Tibballs pear from the Masterchef Australia finale tastes as beautiful as it looks. Challenge yourself with the recipe below.
Kirsten Tibballs
24/07/2017
Advanced
35 mins
Yeild 20
4 hours
Discover the exclusive recipe to this exquisite apple, created especially by Kirsten Tibballs for the MasterChef Australia finale
Kirsten Tibballs
24/07/2017
Advanced
35 mins
Yeild 20
4 hours
These moulded chocolates have a tangy lemon ganache, pairing well with the sweetness of the caramel and the milk chocolate.
Note* Tiem To Prepare Takes 70mins Plus 24 hours to produce.
Kirsten Tibballs
10/02/2017
Intermediate
25 mins
Yeild 90
1 hour 10 mins
Internationally acclaimed pastry chef, Jerome Landrieu, shows you how to make a black forest ‘tarte a la creme’.
Jerome Landrieu
06/04/2017
Advanced
55 mins
Yeild 8
1 hour 10 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
Explore the mix of vanilla and fruity flavours and interesting textures of this Sunshine entremet.
Kirsten Tibballs
26/05/2017
Intermediate
55 mins
Yeild 1
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
This wreath is all about festiveness, with its coconut shortbread and cinnamon and nutmeg ganache.
Kirsten Tibballs
12/12/2018
Beginner
13 mins
Yeild 10
1 hour
Milk chocolate truffles filled with decadent caramel and roasted peanuts. Dipped in chocolate and finished with a dusting of metallic gold powder to create an opulent, textured truffle ideal for gifts or an indulgent treat. – Gluten free.
Kirsten Tibballs
10/07/2014
Beginner
13 mins
Yeild 56
1 hour
Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.
Kirsten Tibballs
10/07/2014
Beginner
28 mins
Yeild 24
1 hour 30 mins
A delicious milk chocolate dipped biscuit with an exciting centre. Strawberry jam and egg-free strawberry marshmallow sandwiched between two hazelnut pastry biscuits and then enrobed in milk couverture topped with a beautiful chocolate leaf garnish.
Kirsten Tibballs
19/01/2016
Intermediate
14 mins
Yeild 80
1 hour 15 mins
First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.
Kirsten Tibballs
01/05/2015
Intermediate
24 mins
Yeild 64
1 hour
A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!
Antonio Bachour
16/06/2017
Intermediate
18 mins
Yeild 3
1 hour 30 mins
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