The Moooi Piping Bags are a staple for both professional and domestic kitchens alike. With a rubberised texture for excellent grip, the bags have been designed for the food service industry, are perfect for catering and ideal for light and chilled fillings.
Size: 530 x 280mm
Qty: 10 (also available in a roll of 100)
An elegant plated dessert that looks as beautiful as it tastes! On the plate you will find a smooth lemon curd, meringue kisses and coconut meringue sticks, white chocolate curls, crisp vanilla shortbread discs, a luscious white chocolate no-churn ice cream from the Savour Online Classes library and to finish, fresh raspberries and mint.
Class tags: lemon cream, lemon dessert, piped meringue, piping, sable, vanilla sable
Join Tim Clark as he demystifies the macaron. Learn how to identify the common problems when making macarons and gain tips for troubleshooting. It may seem complex, but this class is sure to up your macaron game!
This recipe combines the fresh flavour of orange with the aromatic addition of cardamom, paired with a hazelnut praline crunch. Perfect for filling the moulded chocolate bar or bon bon of your choice!
Yeild 40 moulded chocolate bars
These colourful macarons are a great way to practice the technique behind creating a shaped macaron shell, and are filled with a tart Poached Apple Jelly and a sweet Cinnamon Mousseline Cream!
Put your leftover brioche to good use by turning it into a bostock with an infused almond syrup and almond cream!
A tea cake with chocolate, pistachios and cherries that’s perfect on it’s own – or go the extra mile and top it with a luscious cherry marshmallow, and dip it in a velvety cherry-red chocolate glaze.
Class Tags: coconut, crumble, dipped, gourmet glaze, piped, piping
1 hour 10 mins
A simple fruit-flavoured meringue using Sosa’s Albuwhip egg white powder which is five times more stable than egg whites.
Melissa Coppel returns to Savour online classes with one of her signature chocolates featuring an intricate spray design, a smooth vanilla yoghurt ganache, lychee rocher and a raspberry compote.
A modern plated dessert with different applications of cherry, refreshing coconut ice cream, chocolate crumble, chocolate brownie and mousse.
With flavours of tonka caramel and pecan praline, Melissa Coppel’s Pecan Tart Bar surpasses expectations.
This macaron cake will make your guests green with envy! The crunch of the macaron works seamlessly with the raspberry jam and smooth custard cream
1 hour 10 mins
Phil Khoury pushes the boundaries of pastry with his Homage Tart. The use of laminated puff pastry with the characteristics of filo, is innovation at its finest. Now, you can learn the secrets to this award winning tart!
Yeild 20 individual or 2 large
Strawberries, fennel and pistachio make for a delightful trio, as introduced to us by Guillaume Lopvet. Find out how the winner of Savour Patissier of the Year 2018 mesmerised the judges with this show stopping dessert.