Out of stock
The Silpain MatÂ Full 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 is allows for better heat circulation, resulting in a crisp base.
Size: 585 x 385mm
Temperature Range:Â -40ÂºC to +280ÂºC
Put your leftover brioche to good use by turning it into a bostock with an infused almond syrup and almond cream!
A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!
1 hour 30 mins
A modern interpretation of a French classic Mille Feuille. Crunchy puff pastry topped with an array of flavours and textures.
Yeild 6 plated desserts
2 hours 40 mins
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!
Add this delicious, classic tart to your repertoire. Shortcrust pastry filled with lashings of lemon curd and topped with toasted Italian Meringue.
1 hour 45 mins
This is a modern interpretation of the paris brest with delicious flavours including caramel, vanilla and raspberry.
2 hours 35 mins
Caramel, pecan and passionfruit make this multi-layered mousse cake from Kevin Gully hard to resist. A deserved winning entremet from Savour Patissier of the Year!