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| Worldwide delivery - Secure payment |
| Worldwide delivery - Secure payment |
Tulipcup pastry case ecru. Greaseproof paper (50 gr/m²) very aesthetic for muffin and cupcake presentation. Oven heat resistante.
Pre-order product (2 days + delivery)
1 avis
Chocolate mould "Hen", PVC. Moulding size : L 140 mm l 120 mm Mould size : L 190 mm l 290 mm H 42 mm
AvailableWhite peach puree to store at room temperature, authentic flavours, always ready to use. Fruits are cultivated on appropriate soils and picked when fully ripe. A natural recipe: just fruit and a few ounces of sugar. A smooth pasteurisation process to preserve the taste and colour of fruit. A wide range of fruit purees: 16 single-fruit flavours and 4...
Available
5 avis
Fruit couverture chocolate, Yuzu Inspiration by Valrhona. Speciality made with yuzu powder and cocoa butter. Notes of citrus zest attack, followed by fresh fruit majesty. Yuzu Inspiration reveals the aromatic richness of a blend of grapefruit, mandarin and lime. Valrhona is opening up a new creative universe to artisans through groundbreaking Fruit...
Pre-order product (+/- 2 days + delivery)14 wave brioche mould Exopan. Fine steel with a non-stick coating inside and protective enamel outside. Ideal for cooking pastry, the Exopan combines the quality of cooking in tinplate with the simplicity of use of a non-stick surface. The fineness of the steel contributes to developing the colour of the products. Simply wipe clean inside and...
Pre-order product (2 days + delivery)
1 avis
Ingredients: 100% pistachios. May contain traces of other nuts. Nutritional values (per 100 g): Energy (kJ/kcal): 2352 / 571 Fat (g): 46 of which saturates (g): 5.56 Carbohydrates (g): 27.51 of which sugars (g): 7.66 Protein (g): 21 Salt (g): 0.025
Pre-order product (+/- 5 days + delivery)
1 avis
Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. Gelatin is used to prepare bavarois, panna cotta, jellies,... etc. Applications : molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a...
Available
3 avis
Milk chocolate drops. Callebaut’s bake stable chocolates not only have an intense, overwhelming taste. They do resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to...
In Stock
2 avis
Chopped and caramelised hazelnuts. Applications :recommended for praline fillings, pastries, ice cream, glaçage, decoration.
Available
2 avis
Candied angelicas. Perfect for pastry desserts, this plant is also believed to have both medicinal and aromatic benefits. With its slight taste of anise and vivid green colour, angelica will give a touch of originality to your cakes and decoration. Repackaging by Labo&Gato.
Available
1 avis
Flat bag with flap. 500 polypropylene bags with adhesive flap.
Pre-order product (2 days + delivery)