A silicon mat with convenient circle template to create guidence and ease whilst piping macarons.
Known around the world as the original non-stick baking liner, SILPAT mats never need greasing and replace the use of parchment paper. Utilising SILPAT products saves you time and money and reduces waste in our environment. Ideal for use when creating pastries, baking biscuits, working with sugar and all sugary and salted preparations. SILPAT mats are made of fiberglass and food grade silicone and are completely food safe.
Size: 400 x 300mm
Temperature Range: -40° C (-40°F) – 280°C (480°F)
Do not grease the Silpat mat. Do not use knives, scrapers, brushes or cutters on the Silpat mat. Do not cut on the Silpat mat. Do not fold the Silpat mat. Never use a cut or torn Silpat mat.
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 decadent level-up of a classic carrot cake. Sandwiched between 3 layers of moist carrot cake is an abundance of luscious caramel cream cheese frosting and salted caramel.
Yeild 1 x 3-tiered 18cm cake
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.
World Chocolate Master Frank Haasnoot creates a unique garnish to use for cakes and petit gateaux.
Chocolate, mascarpone and a hit of espresso coffee make these textured desserts the perfect ‘pick-me-up’.
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
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.
1 hour 40 mins
Snacking? Jerome Landrieu’s Peanut Bar has you covered with perfect results everytime!
1 hour 12 mins
Pâte à Foncer is French shortcrust pastry that can be used for both sweet and savoury applications due to its low sugar content. It’s a perfect base for any tart!
1 hour 30 mins
Flavours of coconut, mango, yuzu and passionfruit are encased in crispy choux, bringing you to a tropical paradise. It’s easy to see why Ricky Wong’s eclair won at Savour Patissier of the Year!
Did you know you can create delicious vegan macarons using aquafaba? Try this recipe and impress your friends and family when they can’t tell the difference!
1 hour 30 mins