The Silpain Mat 3/4 has a perforated texture, covered with food grade silicon making it non-stick. It is ideal for biscuits, breads, tarts and pizzas. The mat must be used on a tray, preferably perforated as it allows for better heat circulation, resulting in a crisp base.
Size: 520 x 315mm
Temperature Range: -40ºC to +280ºC
A classic Christmas treat, gingerbread people are fun to both make and eat with family and friends. This gingerbread recipe can also be used to create a gingerbread house.
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.
Yeild 3 Entremets
3 hours 40 mins
First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.
Learn to make both plain and hazelnut Palmiers. A traditional French treat, these delicious crispy biscuits use puff pastry as the base. – Egg free.
2 hours 30 mins
A classic festive treat, the fruit mince tart is recreated here with a tropical twist. Shortbread crust filled with mango, banana, pineapple, apricot and sultana chutney and finished with a simple holly garnish.
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.
3 hours 10 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.
Yeild 10 x 80mm
2 hours 10 mins
A delicious milk chocolate dipped biscuit with an exciting centre. Strawberry jam and egg-free strawberry marshmallow sandwiched between two hazelnut pastry biscuits and then enrobed in milk couverture topped with a beautiful chocolate leaf garnish.
1 hour 15 mins
Go nuts for this petit gateau featuring almonds, pecans and peanuts! Smooth layers of sponge and mousse are contrasted with a crumble and crunch.