$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’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!
This beautiful mandarin fruit from the Masterchef Australia finale is bursting with flavours from hazelnut to vanilla
Kirsten Tibballs pear from the Masterchef Australia finale tastes as beautiful as it looks. Challenge yourself with the recipe below.
Discover the exclusive recipe to this exquisite apple, created especially by Kirsten Tibballs for the MasterChef Australia finale
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.
Internationally acclaimed pastry chef, Jerome Landrieu, shows you how to make a black forest ‘tarte a la creme’.
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.
Explore the mix of vanilla and fruity flavours and interesting textures of this Sunshine entremet.
Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.
This wreath is all about festiveness, with its coconut shortbread and cinnamon and nutmeg ganache.
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.
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.
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.
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.
A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!