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1 avis
Puffed rice is a healthy alternative to popcorn with undeniable nutritional qualities. Our puffed rice will surprise you by its natural crispy texture and its balanced and sweet notes. You will be surprised by both size and evenness of its grains. In the early 1900s it was indissociable from festivals. Its name, PON GASHI in Japanese, refers to the sound...
Out of stock
3 avis
100% grinded beans (including seeds). You can use it in all your culinary preparations : hot drinks like coffee, milk and tea, your desserts (cakes, creams, fruit salad, cocktail), or to flavour your salt dishes.
Available
2 avis
Vanilla beans Papua New Guinea. Papua New Guinea vanilla comes from the variety "vanilla Tahitensis" as the Tahitian vanilla. However, it is blacker and more slender than the latter, with woody and peppery flavours of fruit, with notes of tobacco, gingerbread and roasted nut. Very rich in vanillin, the formation of frost (natural vanillin) is frequent....
Available
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.
Pre-order product (+/- 2 days + delivery)
4 avis
Tart ring, rolled edges, stainless steel. Ø 220 mm H 20 mm
Available
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.
Available
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.
Available
1 avis
"Santa Claus" chocolate mould, PVC H 70 mm
Available
3 avis
Used to flavour the orgeat syrup, the strong bitterness of this almond is only to make frangipane, muffins, biscuits, cherry or pear clafoutis. You can also associate it with dried fruits (cranberry, cherry) or chocolate to offset its flavours.
Available
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.
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