$44.95 AUD
$44.95 AUD
In stock
Known around the world as the original non-stick baking liner, SILPAT mats never need greasing and replace the use of parchment paper. Utilising SILPAT products saves you time and money and reduces waste in our environment. Ideal for use when creating pastries, baking biscuits, working with sugar and all sugary and salted preparations. SILPAT mats are made of fiberglass and food grade silicone and are completely food safe.
Size: 400 x 300mm
Temperature Range: -40° C (-40°F) – 280°C (480°F)
Do not grease the Silpat mat. Do not use knives, scrapers, brushes or cutters on the Silpat mat. Do not cut on the Silpat mat. Do not fold the Silpat mat. Never use a cut or torn Silpat mat.
A Japanese-inspired petit gateaux with layers of black sesame Japonaise, almond and black sesame seed praline, and Namelaka cream. Finished with a clear glaze, chocolate sesame rocher, and a candied sesame garnish.
Class tags: almond praline, Japan, Japanese, meringue disc, oolong tea, praline paste, sesame seed, sesame seeds
Kirsten Tibballs
04/01/2022
Intermediate
28 mins
Yeild 8
3 hours
This delicious, filled brioche is traditionally served in France at Christmas, but we think it is wonderful all year round! Brioche soaked in an infused sugar syrup, filled with candied fruit diplomat cream, topped with toasted Swiss meringue, and finished with flaked almonds.
Class tags: cinnamon, French Christmas dessert, creme patissiere, glace cherries, glace orange, rum, vanilla
Kirsten Tibballs
08/12/2021
Beginner
17 mins
Yeild 15
3 hours
They may be small, but these macarons will satisfy the biggest cookies and cream cravings! Lucious white chocolate and cookie crumb ganache sandwiched between 2 cookie crumb studded macaron shells and finished with an embellishment of, (you guessed it!), more cookie crumbs.
Class tags: chocolate cookies, chocolate crumb, cookies and cream, Italian macaron, Italian meringue macaron shell, white chocolate ganache
Kirsten Tibballs
15/11/2021
Beginner
https://vimeo.com/641711426 mins
Yeild 60
2 hours 30 mins
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
Create these individual chocolates that are full of flavour and texture. In one bite you will experience crisp spiced hazelnut sable, the crunch of roasted hazelnuts and smooth gianduja ganache. Enrobed in dark couverture and finished with silver leaf flakes, these chocolates are not only delicious but visually stunning.
Kirsten Tibballs
09/03/2021
Beginner
22 mins
Yeild 85
1 hour
Buttery puff pastry layered with cheese and chives. These tasty savoury snacks are the perfect addition to any grazing board and sure to impress. You will not be able to stop at one!
Kirsten Tibballs
09/02/2021
Intermediate
17 mins
Yeild 70
1 hour 30 mins
Join Jess Lemon as she guides you through a Japan-inspired plated dessert full of flavours and textures. Matcha gelato, matcha meringue, peanut grue, dark chocolate cremeux, chocolate caramel tuile and bitter soil. – Gluten free.
Jess Lemon
01/02/2021
Intermediate
23 mins
Yeild 8
3 hours
This vegan nougat has all the characteristics of a classic nougat without the egg. A delicious confectionery packed full of hazelnuts, almonds, pistachios and dark chocolate. – Egg free, gluten free, vegan.
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