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The FlexipatÂ 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: 348Â x 248 H 10mm
Temperature Range: -40ÂºC to +280ÂºC
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.
A crunchy hazelnut sweet dough filled with a roasted nut medley and a luscious vanilla caramel by Nicolas Haelewyn
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.
Yeild 20 cone petit gateaux
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!
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.
1 hour 30 mins
A light petit gateau with a refreshing grapefruit jelly, decadent caramel and a delicious almond mousse.
World Champion Pastry Chef, Johan Martin, shows you how to create his delicious gluten free and lactose free Tropical entremet.
Yeild 18 petit gateau
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!
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.
1 hour 30 mins
A petit gateaux with a distinctive citrus taste, hint of caramel and a beautiful shiny glaze.
1 hour 49 mins
Jerome Landrieu presents the most modern apple tarte tatin you’ve seen and it’s in petit gateaux form!