Saffron, Date & Pecan praline
Saffron, Dates and Pecan Praline with a Vanilla Chantilly. Shop the following essentials to recreate this pastry : 16×16 Entremet Square, Acetate and St. Honore piping nozzle […]
Saffron, Dates and Pecan Praline with a Vanilla Chantilly. Shop the following essentials to recreate this pastry : 16×16 Entremet Square, Acetate and St. Honore piping nozzle […]
Flavors of Mango, Passionfruit, pistachio and coconut. We used the @Matferbourget 22cm Vacherin and the @silikomart Cupido mould. To recreate this Entremet shop the following essentials; Matfer 22cm Vacherin ring, Silikomart Cupido mould, fish gelatine, pistachio essence, passionfruit essence. pistachio paste, white cocoa butter, gold leaf.
Curvy mould from @pavonitalia designed by @emmanueleforcone. Flavours of white chocolate, Mint and Yuzu. Shop the flg essentials to recreate this Entremet- Curvy mould by Pavoni Italia , yuzu, fish gelatine, Valrhona Ivoire 55% white chocolate, red cocoa butter, oval cake board.
Re-create this Rubik's cube using @silikomartprofessional cube mould. Shop the following essentials online Silikomart Cube mould, pectin NH, fish gelatine, pistachio paste, Gold leaf.
Strawberries & Cream Entremet using @silikomartprofessional Stella Del Circo mould and Cupido Mould. Shop the following essentials to recreate this Entremet: pectin Nh, fish gelatine, strawberry essence, gold leaf.
Recreate this Entremet using the Moonlight Sonnata mould from @silikomartprofessional.
Shop these moulds from @silikomartprofessional: Savarin 16cm, Savarin 18cm and Goccia mould. Also shop Tonka bean, Pectin NH, Fish Gelatine, Valrhona Ivoire 55% white chocolate, Titanium Dioxide. Decorate with gold leaf.
The Kyoto Tartremet comprises Pâté Sucre, Pistachio Créme Patisserie, Pistachio Joconde and Yuzu Chantilly. Recreate this Tartremet with Yuzu juice, pistachio paste, vanilla bean powder, Valrhona Ivoire 55% white chocolate, De buyer 16cm round tart ring, silpat, piping bag, Star Nozzle
Sophie Tartremet Composition- Pâté Sucre, Pistachio Frangipane and Vanilla Bean Créme Patisserie. To recreate this Tartremet shop ; Vanilla Bean Powder, Pistachio paste, Pavoni oval 28cm tart ring, piping bag, silpat.
Voltaire Composition Pâté Sucre Chocolat, Hazelnut Frangipane, Tonka Bean Mousse, Vanilla Glaze and Milk Chocolate Chantilly. To recreate this Tartremet shop the following essentials: Tonka Bean, titanium dioxide, fish gelatine, 16cm Perforated Tart Ring, Silikomart Zuccoto 115 Mould, piping bag, Star Nozzle. Decorate with Chocolate crispy pearls and gold leaf.