Out of stock
SHORT DATED: Best Before 05/22
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.
Experience Kirsten’s zesty twist on the classic, lemon meringue tart. Shortbread pastry topped with a textural crunch layer, lush lemon curd and a coconut lemon cake. This stunning tart is crowned with lashings of Swiss meringue and finished with delicate chocolate garnishes.
Class tags: chocolate petals, chocolate garnish, lemon tart, sable
2 hours 30 mins
Layers of moist chocolate pain de gene, praline crunch, raspberry jelly, raspberry foam, and vanilla cream encased in chocolate mousse. This delicious entremet is finished with a shiny dark chocolate glaze and topped with an eye-catching pink velvet chocolate flower. Cut into this gorgeous creation to reveal a stunning checkered pattern.
Class tags: almond, almonds, chocolate garnish, coloured chocolate, velvet spray
5 hours 30 mins
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
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!
Yeild 20 individual or 2 large
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.
Juliet is a beautiful hand-cut chocolate with a crispy bottom layer and a delicious ganache on top.
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.
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.