$219.00 AUD
$219.00 AUD
In stock
Premium Heilala Vanilla beans are organically grown and hand-selected for their freshness, rich flavour and aroma. They are moist, plump and packed full of beans. Simply split the bean and scrape the seeds from the vanilla bean or simmer the whole bean in liquid as the recipe requests.
This is one of the standard products used at Savour Chocolate and Patisserie School
Unfortunately due to shortages created by weather conditions vanilla beans prices are at an all time high. We will endeavour to pass on savings as crops become more plentiful in the future.
Ingredients: Heilala vanilla beans
A delicious entremet with a crème brulee centre, decorated with a marble effect and adorned with a gorgeous chocolate flower.
Kirsten Tibballs
11/12/2019
Advanced
46 mins
Yeild 2
3 hours 30 mins
A crunchy hazelnut sweet dough filled with a roasted nut medley and a luscious vanilla caramel by Nicolas Haelewyn
Nicolas Haelewyn
20/01/2020
Beginner
12 mins
Yeild 5
2 hours 30 mins
We’re taking you to France with these Pain aux Raisins. Buttery, flaky dough is invigorated with flavours of cinnamon, raisin and apple – a treat for the senses!
Kirsten Tibballs
08/03/2018
Advanced
28 mins
Yeild 36
6 hours
Go bananas with these individual chocolates! A dark-chocolate coated spiced crumble and a banana caramel in a red-speckled gold chocolate shell.
Kirsten Tibballs
28/10/2019
Intermediate
9 mins
Yeild 120
29 mins
Nicolas Haelewyn innovates with his extravagant, but simple, take on a mont blanc!
Nicolas Haelewyn
23/10/2019
Beginner
22 mins
Yeild 2
1 hour
A decadent flan encased in a flaky caramelised puff pastry from Nicolas Haelewyn of Karamel Paris. A perfect use of leftover puff pastry.
Nicolas Haelewyn
02/10/2019
Intermediate
18:14 mins
Yeild 1
1 hour
Kirsten Tibballs pear from the Masterchef Australia finale tastes as beautiful as it looks. Challenge yourself with the recipe below.
Kirsten Tibballs
24/07/2017
Advanced
35 mins
Yeild 20
4 hours
These vibrant petit gateaux are designed to impress, making them the perfect dinner party dessert.
Kirsten Tibballs
23/06/2017
Intermediate
22 mins
Yeild 6
2 hours
Join Jennifer Boggiss from Heilala Vanilla, as she talks all things vanilla and the best products to suit your creations.
Jennifer Boggiss
11/07/2016
Beginner
13 mins
Yeild N/A
min
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
Kirsten Tibballs
26/12/2013
Advanced
60 mins
Yeild 20
3 hours
Thick and indulgent, this spread is a flavoursome delight with banana and hazelnut.
Jerome Landrieu
09/08/2018
Beginner
12 mins
Yeild 5 Jars
1 hour
A base recipe for a celebration cake — learn to layer and level the perfect chocolate mud cake with a rich chocolate ganache.
Alisha Henderson
22/03/2019
Intermediate
12 mins
Yeild N/A
45 mins
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