Professional Artisan Demonstrates how to use molds
Mould: Mr Funny Silikomart Suitable for the realization of parfaits and icecreams on stick Composition: STRAWBERRY PARFAIT VANILLA SPONGE-CAKE WHITE CHOCOLATE DECORATIONS DARK CHOCOLATE DECORATIONS STRAWBERRY PARFAIT: INGREDIENTS: ITALIAN MERINGUE 300 GR STRAWBERRY PULP 300 GR WHIPPED CREAM 400 GR Realization of the parfait: Mix with a paddle the strawberry pulp with the italian meringue, [...]
Mould: MULTIFLEX silikomart Suitable for the realization of single portions of pafaits and mousse Composition: COFFEE PARFAIT SOFT HEART OF ZABAGLIONE CHOCOLATE DECORATIONS SPONGE-CAKE COFFEE CRUNCH COFFEE PARFAIT INGREDIENTS: CUSTARD 250 GR FREEZE DRIED COFFEE 10 GR WHIPPED CREAM 500 GR ITALIAN MERINGUE 240 GR Realization of the coffee parfait: Dissolve the freeze-dried coffee in [...]
DOUBLE FLAVOURED CONES Mould: CON01 Silikomart Cut out for the realization of the mini icecream cones Composition: CREAM FLAVOURED ICECREAM DARK CHOCOLATE FLAVOURED ICECREAM MILK CHOCOLATE DARK CHOCOLATE CRUMBLED MERINGUES CREAM FLAVOURED ICECREAM INGREDIENTS: WHOLE DAIRY MILK 575 GR DAIRY CREAM 35% M.G. 175 GR SACCHAROSE 100 GR DEXTROSE 55 GR DRIED GLUCOSE SYRUP 40 [...]
CHOCOLATE PASSION SPHERE Stéphane Augé French ice sculpting champion 2003, silver medallist at the French ice sculpting cup 2006, MOF glacier 2007 and runner-up at the ice cream world championship 2008 in Rimini, Stéphane Augé teaches since 1998 at the institute of tourism and catering in Gascogne, Bordeaux, France. Along with numerous MOF and masters [...]
