$24.50 AUD
$24.50 AUD
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Paillete Feulletin is the perfect companion if you want to play with contrasts in taste and texture. Its delicious taste is highly compatible with chocolate. At the same time, its crunchiness will give your pralines, tablets, pastries and desserts even more depth and refinement. Use it to give smooth centres a crispy bite. Paillete Feulletin is tiny pieces of crunchy wafers.
This is one of the standard chocolate products used at Savour Chocolate and Patisserie School.
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!
Kirsten Tibballs
12/10/2020
Beginner
15 mins
Yeild 40 moulded chocolate bars
30 mins
Phil Khoury pushes the boundaries of pastry with his Homage Tart. The use of laminated puff pastry with the characteristics of filo, is innovation at its finest. Now, you can learn the secrets to this award winning tart!
Philip Khoury
20/07/2018
Advanced
45 mins
Yeild 20 individual or 2 large
4 hours
Strawberries, fennel and pistachio make for a delightful trio, as introduced to us by Guillaume Lopvet. Find out how the winner of Savour Patissier of the Year 2018 mesmerised the judges with this show stopping dessert.
Kirsten Tibballs
27/07/2018
Advanced
55 mins
Yeild 3
4 hours
Juliet is a beautiful hand-cut chocolate with a crispy bottom layer and a delicious ganache on top.
Kirsten Tibballs
29/06/2017
Intermediate
20 mins
Yeild 20
1 hour
Pipe a perfect choux pastry and create these indulgent eclairs – dipped in toffee, filled with a vanilla bean Chantilly cream and garnished with metallic gold paillete feuilletine.
Kirsten Tibballs
19/12/2013
Intermediate
24 mins
Yeild 28
1 hour 10 mins
Feel the subtle heat of these red pepper and paprika chocolates from Jerome Landrieu. The hint of smokiness is balanced with dark chocolate to bind the flavours together.
Jerome Landrieu
03/08/2018
Advanced
24 mins
Yeild 80
2 hours
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