$12.50 AUD
$12.50 AUD
In stock
Designed with professionals in mind, one Way premium piping bags have a unique multi layered structure. The bottom layer consists of an odourless and tasteless rubber coating. On top of that comes a thin second layer that, together with the third layer, ensures strength, flexibility, leak protection and superior grip.
Colour: Green
Size: 53 x 28cmcm
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
Layers of caramel mousse, chocolate and banana cream, financier with Gold chocolate malt crumb crunch, coated with a stunning, super-shiny condensed milk glaze and finished with a simple chocolate garnish.
Kirsten Tibballs
19/01/2021
Intermediate
38 mins
Yeild 2
2 hours
This tart is not only colourful but full of flavours. Brenton shortbread pastry topped with pistachio crème, vanilla caramel, bergamot crème, strawberry jelly and a chocolate garnish.
Kirsten Tibballs
26/05/2014
Intermediate
35 mins
Yeild 2 x 220mm tarts
1 hour 30 mins
This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.
Kirsten Tibballs
21/11/2014
Advanced
50 mins
Yeild 2 x 180mm x 45mm Entremets
4 hours
Learn the method to create French macarons. Bursting with tropical, summer flavours, these macarons are filled with a delicious coconut filling and mango jelly. – Gluten free.
Kirsten Tibballs
09/01/2015
Intermediate
20 mins
Yeild 55
45 mins
L’othelo is a rich, smooth piped milk chocolate, coffee and hazelnut fusion. Duja mocca hazelnut base topped with cocoa powder covered slivered almonds and finished by dipping the base into dark couverture chocolate. – Egg free, gluten free
Kirsten Tibballs
27/02/2015
Beginner
15 mins
Yeild 105
40 mins
A beautiful, fresh entremet – Layers of almond sponge, strawberry, coconut and mint spread, vanilla lime mousse, covered with a red glaze, adorn with fresh berries inside a boarder of white chocolate bands and finished with some gold leaf accents. – Gluten free.
Kirsten Tibballs
08/07/2015
Intermediate
27 mins
Yeild 3 Entremets
2 hours 10 mins
Learn the simple technique for creating chocolate stones. These versatile stones can be used as part of a chocolate showpiece or as display stands for petit gateaux or tarts. Make them with white, milk, dark, ruby or specialty chocolate. – Egg free, gluten free, vegan.
Kirsten Tibballs
20/07/2015
Beginner
5 mins
Yeild NA
20 mins
An indulgent éclair sure to please. Piped choux pastry filled with coffee infused cream, dipped in a dark chocolate glaze and topped with crunchy cinnamon crumble, white chocolate curls, salted caramel crispearls and cocoa nibs.
Kirsten Tibballs
31/07/2015
Intermediate
27 mins
Yeild 30
1 hour 10 mins
White chocolate truffle shells filled with a smooth milk chocolate ganache, finished by dipping into milk and white chocolate to create a stunning two-toned effect. – Egg free, gluten free.
Kirsten Tibballs
27/10/2014
Beginner
13 mins
Yeild 56
30 mins
These Japanese inspired Italian macaron shells are garnished with a chocolate transfer sheet and filled with strawberry cheesecake filling. – Gluten free.
Kirsten Tibballs
01/04/2016
Beginner
22 mins
Yeild 85 filled macarons
45 mins
Recreate internationally renowned pastry chef, Antonio Bachour’s, crème brulee and apple plated dessert. Crème brulee with a crisp sugar crust garnished with poached apples, apple cider foam, piped apple pudding and micro greens. – Gluten free.
Antonio Bachour
06/04/2016
Intermediate
13 mins
Yeild 6 creme brulee
2 hours
Internationally renowned pastry chef, Antonio Bachour, brings you this popular Spanish plated dessert. Olive oil gelee topped with caramel chocolate cremeux and garnished with golden toasted bread.
Antonio Bachour
13/05/2016
Intermediate
11 mins
Yeild
2 hours
A deliciously comforting tart ideally served warm. Sweet shortcrust pastry, salted caramel, almond cream, figs and caramelised almonds. For a sweeter flavour, replace the figs for apples or pears.
Kirsten Tibballs
23/06/2016
Beginner
20 mins
Yeild 2 x 200mm tarts
35 mins
Utilising a variety of delicious recipes, together this tart is packed full of flavour and textures that you will be sure to enjoy.
Kirsten Tibballs
21/10/2014
Intermediate
32 mins
Yeild 2
1 hour 35 mins
A simple yet indulgent gianduja milk chocolate truffle with a hint of cinnamon and finished with milk chocolate shavings. – Egg free, gluten free.
Kirsten Tibballs
09/10/2014
Beginner
11 mins
Yeild 88
45 mins
Kirsten recreates the French Classic ‘Religieuse’. Choux pastry filled with a luscious chocolate cream topped with sable and finished with a coloured marzipan garnish.
Kirsten Tibballs
01/10/2014
Intermediate
27 mins
Yeild 28
2 hours
This playful entremet layers a range of textures with light summer flavours. Coconut shortbread pastry, salted caramel, coconut financier, passionfruit crème, white chocolate mousse covered in a pink chocolate glaze and garnished with fun, colourful chocolate sticks.
Kirsten Tibballs
31/07/2014
Advanced
46 mins
Yeild 2
3 hours 10 mins
A Parisian classic, the Concorde is a timeless French recipe recreated here with a modern twist. Chocolate meringue discs layered with dark chocolate mousse, covered in piped meringue sticks with an optional velvet spray finish. – Gluten free
Kirsten Tibballs
23/07/2014
Beginner
20 mins
Yeild 2
1 hour 30 mins
Join Robyn Curnow as she creates these delicious tropical verrines comprised of a multitude of layers and textures. Pineapple jelly, crunchy coconut crumble, mango and passionfruit curd, coconut mousse topped with a sugar syrup soaked lime zest and shredded coconut garnish.
Robyn Curnow
15/04/2014
Beginner
18 mins
Yeild 6
1 hour 45 mins
The perfect lollipops for chocolate lovers – dark chocolate truffle shells filled with chilli raspberry jam and chocolate ganache. Finished with a tempered chocolate heart garnish, they make for a Valentine’s gift guaranteed to spice things up. – Egg free, gluten free.
Kirsten Tibballs
12/02/2014
Beginner
19 mins
Yeild 63
40 mins
Linzer pastry filled with berry compote and an Italian meringue chocolate ganache, covered with a chocolate glaze and finished with a piped chocolate garnish. This class will teach you all the components for creating these decadent Chocolate Berry Tarts.
Kirsten Tibballs
10/01/2014
Intermediate
43 mins
Yeild 10 x 80mm
2 hours 10 mins
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
Pipe a perfect choux pastry and create these indulgent eclairs – dipped in toffee, filled with a vanilla bean Chantilly cream and garnished with metallic gold paillete feuilletine.
Kirsten Tibballs
19/12/2013
Intermediate
24 mins
Yeild 28
1 hour 10 mins
Add this delicious, classic tart to your repertoire. Shortcrust pastry filled with lashings of lemon curd and topped with toasted Italian Meringue.
Kirsten Tibballs
19/12/2013
Intermediate
31 mins
Yeild 6
1 hour 45 mins
A modern interpretation of the classic Paris Brest. Sable topped choux pastry filled with raspberry jelly and vanilla custard arranged on a Brenton shortbread base with salted caramel, crowned with a dark chocolate disc and garnished with raspberry jelly cubes, thin white chocolate curls, edible flowers and micro mint.
Kirsten Tibballs
05/01/2016
Advanced
46 mins
Yeild 1
2 hours 35 mins
A festive ganache disc ideal for gifts or as a sweet treat on Christmas day. Honey and spice infused ganache dipped in dark chocolate and garnished with a colourful chocolate piped wreath. – Egg free, gluten free.
Kirsten Tibballs
07/12/2015
Intermediate
12 mins
Yeild 70
50 mins
If you love the taste of liquorice then this is the macaron for you! Learn the step-by-step method of creating Italian macaron shells and luscious liquorice ganache filling. – Gluten free.
Kirsten Tibballs
28/10/2015
Intermediate
18 mins
Yeild 35
1 hour 40 mins
This chocolate showpieces is an impressive way to display chocolates, petit fours or petit gateaux. Learn about the techniques and tools required to create the different elements of the chocolate showpiece, the method of joining the various pieces for assembly and finishing touches. – Egg free, gluten free, vegan.
Kirsten Tibballs
21/10/2015
Intermediate
26 mins
Yeild N/A
2 hours
Create stunning, eye-catching results with Kirsten Tibballs’ signature ‘style rebellion’ technique of dipping lollipops into coloured chocolate. A white chocolate truffle shell filled with coconut and passionfruit ganache, a hint of coconut liquor and salted caramel crispearls. – Egg free.
Kirsten Tibballs
01/09/2015
Intermediate
19 mins
Yeild 110
55 mins
Whether your interest lies in patisserie or chocolate work, it is important to have the right equipment and utensils. Kirsten takes you through her list of versatile and essential kitchen must-haves.
Kirsten Tibballs
05/06/2015
Beginner
5 mins
Yeild
min
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