Make delicious pain au chocolat (chocolate croissants) with Cacao Barry's practical baking sticks. About 3 1/4 inches long, these French bittersweet chocolate batons are made of 44% cacao. Perfect to give pastries of all sorts delicious molten chocolate centers. 44% cacao, 25.7% fat, 53.4%, sugar, 1.2% cacao butter.
Miroir Plus Neutral Glaze is a "ready-to-use" COLD application glaze. It produces a crystal clear outer glaze to refrigerated mousse cakes, cheesecakes and frozen ice cream desserts.
No heating required. Neutral flavor and color.
Apricot glaze is essentially sieved and heated apricot jam. It makes a really great glaze in seconds, both for savoury dishes such as poultry, ham or any pork cut, and for sweet dishes such as open-faced fruit pies or flans. Shiny, amber color with light apricot flavor.
The candying process replaces the water naturally held within a fruit with sugar syrup. The process requires close observation, changes in density of the sugar syrup, and many hours. The result is a preserved fruit with great flavor, a lustrous shine, and a chewy texture. Cut into strips.
The candying process replaces the water naturally held within a fruit with sugar syrup. The process requires close observation, changes in density of the sugar syrup, and many hours. The result is a preserved fruit with great flavor, a lustrous shine, and a chewy texture.
Trablit is a premium coffee extract that can be used where ever a coffee flavor is desired. Used by professional pastry chefs across the globe, Trablit is a premium pastry flavoring. Intense flavor balances the sweetness of most coffee desserts.
Super easy to use, this extra white fondant covering only needs some warming up. Use it to cover, fill and decorate pastries, cakes, and other treats. It is also particularly good in the preparation of fillings. Slowly warm to a maximum of 30 degrees C.
Puff pastry is made from hundreds of paper-thin layers of butter trapped between hundreds of paper-thin layers of dough. In the oven, the liquid in both the butter and the dough rapidly evaporates, puffing the individual layers skyward. The butter melts into the dough, turning it golden and crispy.
A genoise is an Italian sponge cake named after the city of Genoa and closely associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter through mixing to give volume to the cake