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Pure hazelnut paste contains nothing other than hazelnuts, ground into a fine paste. Pure hazelnut paste brings out an intense hazelnut flavour with lovely toasted flavours and delicate fruitiness. It’s a great base to mix with chocolate to create praline fillings with a very pure and intense hazelnut taste. And of course, they make for a great base to flavour ice creams, patisserie crèmes and dessert crèmes with a pure, unsweetened hazelnut taste.
These decadent petit gateaux are created with a moist chocolate pain de gene, filled with a caramelised puffed rice crunch layer, passionfruit caramel and milk chocolate mousse. They are then coated in a crunchy gourmet glaze and topped with a passionfruit globe and finished with milk chocolate curls.
Class tags: chocolate glaze, passionfruit gel, vegetal glaze
A hand-dipped praline with layers of dark, milk and white chocolate hazelnut praline. Triple Praline is beautifully smooth in texture, impressive in appearance and has a long shelf life.
Class tags: chocolate dipped, cut praline, enrobed
An understated Parisian classic that you will love! Choux pastry with a sable crust, filled with a hazelnut crunch and lashings of hazelnut cream, a touch of gold powder and roasted hazelnuts to finish.
1 hour 30 mins
Go nuts for this petit gateau featuring almonds, pecans and peanuts! Smooth layers of sponge and mousse are contrasted with a crumble and crunch.
Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.
2 hours 30 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.
World Champion Pastry Chef, Jordi Bordas demonstrates his mandarin petit gateaux. Hazelnut and cocoa crumble, hazelnut dacquoise sponge, mandarin compote, hazelnut mousse, mandarin mousse and mandarin glaze.
Yeild 35 petit gateaux