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Worldwide delivery - Secure payment -
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Worldwide delivery - Secure payment
Top sellers
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Flared rectangular cake 230 x 98 x 70 mm
1 avis
Flared rectangular cake. Rigid mould, usable without greasing and easy release. Mould in reinforced cardboard, pure cellulose, grease proof and interior PET film (190g/m²). With non-stick treatment, leakproof. White inside. Low environmental impact. Supports freezing and cooking. Repackaging by Labo&Gato.
Available1,20 € -
Baking powder 1 kg
1 avis
Baking powder is a raising agent that is commonly used to make baked foods (such as cakes and breads) light and fluffy.
Available11,45 € -
Mousse ring stainless steel H45 Ø180 mm
2 avis
Mousse ring, stainless steel. Ø 180 mm H 45 mm
Available9,25 € -
Decorating bag for writing 320 x 200 mm (25 pcs)
2 avis
Decorating bag for writing. Precut sizes of greaseproof paper. 45 g. Is normally used for writing on cakes and with royal icing or chocolate. Repackaging by Labo&Gato.
Available5,00 € -
Fresh puff pastry
4 avis
ONLY AVAILABLE IN STORE. Price for 1 kg.
Pre-order product (+/- 1 days + delivery)14,60 € -
Chocolate mould "Santa Claus" 7 cm
1 avis
"Santa Claus" chocolate mould, PVC H 70 mm
Available7,90 € -
Flat grid stainless steel 400 x 300 mm
2 avis
Flat grid stainless steel. Pastry format.
Available14,75 € -
Mousseline cream preparation 1 kg
4 avis
Powder mix for Mousseline cream. With a firm and fluffy texture, this cream is ideal to make mille-feuille, or entremets such as the Fraisier. It can also be used to fill éclairs, religieuses, fruit tartlets,...etc.
Available16,70 € -
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Chocolate baking pearls 4 kg
2 avis
Dark chocolate drops (55% cocoa minimum, pure cocoa butter). Stable when cooked, Chocolate Pearls add a little extra something to countless cooked preparations, giving them a strong chocolate taste and melting texture. They can also be used in all kinds of cold preparations and mixtures, both as an ingredient and for decoration.
Available109,90 € -
Yellow pectin 1 kg
1 avis
Yellow pectin is a gelling agent for jellied fruits and gelified sweets, rich in sugar (over 76%) and acids (pH between 3,2 and 3,5), which leads to the addition of citric or tartric acid. The jelly obtained is irreversible, the final texture is quite firm and not much fondant.
Available60,80 € -
Almond Inspiration nuts couverture beans 500 g
4 avis
Nut couverture chocolate, Almond Inspiration by Valrhona. Speciality made with ground almonds and cocoa butter. Fresh almond Valrhona is opening up a new creative universe to artisans through groundbreaking Fruit Couvertures. With this new range, Valrhona brings together the natural colors and intense flavors of fruit and nuts with the unique texture...
Available34,90 €
