Thanks so much, I hope you love it! 😊

You are so welcome!

Thank you :)

Unfortunately our recipes booklets are only in english

Yes, I have a bunch of free recipes on videos on my youtube channel. We also have over 550 online classes, with full video tutorials & recipe booklets on Savour Online Classes - but that requires a subscription, it's worth it though - i post a new video & recipe every week!

We keep our glazes and re-use them across different products - you could also pour it out onto a tray, smash it up and have little shards of chocolatey goodness

Hello there!

<3

Interesting!

Thanks :)

Thank you! :)

Hi! We've started showing the slices of layered products on our new videos :) It was soo delicious, we always dig in after filming!!

Hi Kathy, I have an online classes platform called Savour Chocolate & Patisserie School, we have almost 600 recipes with full video tutorials and printable PDF recipes. This one is from there as well :)

Thank you☺️I must check it out.

Thank you!!

Hi, yes the mousse will melt and start to lose it's texture - I would recommend serving straight from the fridge.

Thanks 🤗

Glad it was helpful :)

In cases of any spillages, you can always pick off any rice before serving :)

We have a very in depth class on tart shells, from various different recipes and troubleshooting from start to finish for subscribers of Savour Online Classes :)

Thank you so much 😊

You're welcome :)

Yes you can. 😊

Open sandwich, i like that!

@@KirstenTibballs The first look of the striking looking biscuit was the presentation ...It took me back to my college days of Dietetics and Nutrition ...One of the first classes was on making Open Sandwiches using the traditional boiled and creamy mix of eggs with learning to make mayonnaise and grated carrots and cheese in tomato paste & green coriander leaf chutneys then spreading them on breads cut in triangles without the bread on top ...Then I experimented with shredded roast/ tandoori chicken and smoked fish using white and brown bread cubes and the alternating of the red and green mix in checkerboard platter style...Years later I learnt to make pepper chicken shredded pieces / minced mutton marinated for few hours with curd , onion, garlic, ginger paste, good amount of coarsely freshly ground pepper and garam masala then seasoned with salt and simmered over low heat with a tbsp of oil until the water dries up and the meat softens into a creamy consistency...Cooled and spread over the breads garnished with carrot curls and cucumber / celery ribbons...

You're welcome :)

Thank you so much 😊

If you store in an airtight container at room temperature they will last up to 7 days! They're usually all gone by then though 😂

@ivano8 I guess it depends on how much someone loves to bake. A “home chef” is a broad term for anyone whose formal profession is not a chef. I agree that sugar ingredients (inverted sugar and glucose) are not readily available. And the perforated tray and Silpain mat are extra purchases.

So healthy. Lol

Glucose is readily available at grocery stores here in Australia, and as an alternative to inverted sugar you can use honey :)

She lets you know that if you don’t have a specific ingredient there’s a way around it. She is very helpful in that aspect. Some chefs insist you have to do things a certain way. She’s a great teacher. Take in EVERYTHING she says; not just what you want to hear.

They're called a Cutting Grid or Cutting Jig, we sell them at my store in Australia - but you might be able to find in london at patisserie equipment shops :) Otherwise an old fashioned ruler will work fine!