$12.50 AUD
$12.50 AUD
Out of stock
Designed with professionals in mind, one Way premium piping bags have a unique multi layered structure. The bottom layer consists of an odourless and tasteless rubber coating. On top of that comes a thin second layer that, together with the third layer, ensures strength, flexibility, leak protection and superior grip.
Colour: Green
Size: 53 x 28cmcm
A roulade that makes Ruby chocolate the star! Whipped Ruby ganache and fresh berries rolled in a chocolate sponge, coated with a Ruby and caramelised almond glaze and finished with piped ganache, Ruby chocolate garnishes, fresh berries and a dusting of icing sugar.
Kirsten Tibballs
22/06/2021
Beginner
33 mins
Yeild 1
1 hour
Join Kirsten as she recreates an Italian classic, the cannoli. Crisp pastry tubes filled with a sweet, creamy ricotta filling, studded with dark chocolate, pistachios and a hint of lemon.
Kirsten Tibballs
29/03/2021
Beginner
18 mins
Yeild 24
1 hour 30 mins
Layers of caramel mousse, chocolate and banana cream, financier with Gold chocolate malt crumb crunch, coated with a stunning, super-shiny condensed milk glaze and finished with a simple chocolate garnish.
Kirsten Tibballs
19/01/2021
Intermediate
38 mins
Yeild 2
2 hours
Whether your interest lies in patisserie or chocolate work, it is important to have the right equipment and utensils. Kirsten takes you through her list of versatile and essential kitchen must-haves.
Kirsten Tibballs
05/06/2015
Beginner
5 mins
Yeild
min
An indulgent éclair sure to please. Piped choux pastry filled with coffee infused cream, dipped in a dark chocolate glaze and topped with crunchy cinnamon crumble, white chocolate curls, salted caramel crispearls and cocoa nibs.
Kirsten Tibballs
31/07/2015
Intermediate
27 mins
Yeild 30
1 hour 10 mins
These Japanese inspired Italian macaron shells are garnished with a chocolate transfer sheet and filled with strawberry cheesecake filling. – Gluten free.
Kirsten Tibballs
01/04/2016
Beginner
22 mins
Yeild 85 filled macarons
45 mins
White chocolate truffle shells filled with a smooth milk chocolate ganache, finished by dipping into milk and white chocolate to create a stunning two-toned effect. – Egg free, gluten free.
Kirsten Tibballs
27/10/2014
Beginner
13 mins
Yeild 56
30 mins
Internationally renowned pastry chef, Antonio Bachour, brings you this popular Spanish plated dessert. Olive oil gelee topped with caramel chocolate cremeux and garnished with golden toasted bread.
Antonio Bachour
13/05/2016
Intermediate
11 mins
Yeild
2 hours
Utilising a variety of delicious recipes, together this tart is packed full of flavour and textures that you will be sure to enjoy.
Kirsten Tibballs
21/10/2014
Intermediate
32 mins
Yeild 2
1 hour 35 mins
A simple yet indulgent gianduja milk chocolate truffle with a hint of cinnamon and finished with milk chocolate shavings. – Egg free, gluten free.
Kirsten Tibballs
09/10/2014
Beginner
11 mins
Yeild 88
45 mins
Kirsten recreates the French Classic ‘Religieuse’. Choux pastry filled with a luscious chocolate cream topped with sable and finished with a coloured marzipan garnish.
Kirsten Tibballs
01/10/2014
Intermediate
27 mins
Yeild 28
2 hours
This playful entremet layers a range of textures with light summer flavours. Coconut shortbread pastry, salted caramel, coconut financier, passionfruit crème, white chocolate mousse covered in a pink chocolate glaze and garnished with fun, colourful chocolate sticks.
Kirsten Tibballs
31/07/2014
Advanced
46 mins
Yeild 2
3 hours 10 mins
A Parisian classic, the Concorde is a timeless French recipe recreated here with a modern twist. Chocolate meringue discs layered with dark chocolate mousse, covered in piped meringue sticks with an optional velvet spray finish. – Gluten free
Kirsten Tibballs
23/07/2014
Beginner
20 mins
Yeild 2
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