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2 avis
Slightly sweet and sugary caramel notes preserve the roasted flavor of almonds and hazelnuts in this praliné paste. To make this product, Valrhona uses exceptionnal products.
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3 avis
Disposable piping bag. Set includes: 1-silicone macron baking mat, 24 disposable piping bags; made from platinum based 100-percent food-grade silicone Mat measures 14" x 11"; 48 count makes 24 macrons, 1.5" diameter; works with most standard 1/2 sheet baking, jelly roll and cookie pans High glossy finish for easy release, non-stick surface; circle...
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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)Quiche mould Exoglass. Box of 12. New Generation Exoglass moulds ensure perfect cooking and easy turn-out. Solid and robust: Made from Exoglass, these moulds do not warp. Excellent heat diffusion and low inertia to heat: Regular colouring of preparations. The moulds can be handled without danger a few seconds after removing from the oven....
Pre-order product (2 days + delivery)Measuring scoop. White food-safe polypropylene.
Pre-order product (2 days + delivery)A round silver cake board that can serve as a solid base for cakes. The board is 25 cm in dia and is 4 mm thick. This high quality board has a luxurious look. This decorative board can be re-used.
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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
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2 avis
Hemispherical mixing bowl, white polypropylene. -20°C to +100°C resistant. Microwave.
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1 avis
Stone silicone mould Ø 65 x 30 mm. Silicone mould designed to make refined single-serving desserts, perfect to be used in the oven or in the blast chiller for the preparation of sweet or savoury creations, it resists to temperatures going from - 60°C (-76°F) to +230°C (+446°F). Each cavity of the mould is provided with a special border that allows to...
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2 avis
Crushed pink Pralines (almonds 15%) are used to realizee the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.
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