$89.00 AUD
$89.00 AUD
Out of stock
The Flexipat Half Baking Mat is a must have in any baker’s kitchen. It boasts many advantages including flexibility, self-supporting stability and unmatched non-stick properties.
Size: 348 x 248 H 10mm
Temperature Range: -40ºC to +280ºC
This candy-stripe glazed yule log is the perfect centrepiece for Christmas, adorned with chocolate holly leaves and a surprise bauble feature in the middle.
Kirsten Tibballs
05/12/2019
Advanced
48 mins
Yeild 2
4 hours
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
A dramatic petit gateau with a sweet and fruity flavour combination – coconut dacquoise, passionfruit cream, white chocolate mousse, covered in a striking red glaze, finished with piped white chocolate details and a touch of gold leaf.
Kirsten Tibballs
08/05/2014
Intermediate
34 mins
Yeild 20 cone petit gateaux
2 hours 20 mins
A festive spiced pumpkin petit gateau perfect for autumn and thanksgiving, or take it one step further and turn it into a jack-o’-lantern for Halloween!
Kirsten Tibballs
25/09/2019
Intermediate
30 mins
Yeild 12
2 hours
This decadent caramel entremet is sure to be a crowd-pleaser at your next event. Beautifully layered textures of cake, caramel mousse and an impressive glaze.
Kirsten Tibballs
17/03/2017
Beginner
38 mins
Yeild 1
1 hour 30 mins
A light petit gateau with a refreshing grapefruit jelly, decadent caramel and a delicious almond mousse.
Kirsten Tibballs
06/08/2019
Intermediate
38 mins
Yeild 24
2 hours
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Kirsten Tibballs
15/04/2015
Advanced
52 mins
Yeild 3 Entremets
3 hours 40 mins
World Champion Pastry Chef, Johan Martin, shows you how to create his delicious gluten free and lactose free Tropical entremet.
Johan Martin
10/08/2016
Intermediate
60 mins
Yeild 18 petit gateau
1 hour
Winner of Savour Patissier of the Year 2016, Deniz Karaca, presents his award winning tart that’s bursting with flavour – and it all stemmed from a banoffee pie!
Kirsten Tibballs
16/02/2018
Intermediate
37 mins
Yeild 2
3 hours
Recreate Kirsten’s stunning entremet as featured on MasterChef Australia – layers of pistachio dacquoise, crispy almond layer, raspberry jam and chocolate cremeux garnished with chocolate mushrooms, edible pebbles, hazelnuts and raspberries.
Kirsten Tibballs
19/12/2013
Advanced
45 mins
Yeild 1
1 hour 30 mins
With a beautiful shiny glaze, these petit gateaux have a distinctive citrus flavour. Orange sponge, caramel, grapefruit jelly, Aperol mousse, chocolate glaze and topped with a metallic gold sprayed chocolate garnish.
Kirsten Tibballs
10/11/2015
Intermediate
29 mins
Yeild 8
1 hour 49 mins
Jerome Landrieu presents the most modern apple tarte tatin you’ve seen and it’s in petit gateaux form!
Jerome Landrieu
17/10/2018
Intermediate
27 mins
Yeild 16
4 hours
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