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This versatile unit will hold and dispense any plain liquid or batter capable of gravity feeding.
Great for filling chocolates or dispensing batter.
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.
Yeild 2 x 220mm tarts
1 hour 30 mins
A dramatic petit gateau with a sweet and fruity flavour combination – coconut dacquoise, passionfruit cream, white chocolate mousse, covered in a striking red glaze, finished with piped white chocolate details and a touch of gold leaf.
Yeild 20 cone petit gateaux
An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.
Learn to create macarons using the French method. Bursting with tropical, summer flavours, these macarons are filled with a delicious coconut filling and mango jelly. – Gluten-free.
Internationally renowned pastry chef, Antonio Bachour, gives you step by step instructions to recreate his incredible crème brulee dessert.
Yeild 6 creme brulee
Kirsten Tibballs pear from the Masterchef Australia finale tastes as beautiful as it looks. Challenge yourself with the recipe below.
World Champion Pastry Chef, Jordi Bordas, shows you how to create his delicious gluten-free and lactose-free Tropical entremet.
Yeild 35 petit gateaux
Chocolate, mascarpone and a hit of espresso coffee make these textured desserts the perfect ‘pick-me-up’.
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.
1 hour 45 mins
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
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