Wellington Farce Mold
€45.00
A high-quality silicone mold designed for creating a classic Beef Wellington farce. This mold includes one shape and is made from 100% food-grade silicone. It can withstand temperatures ranging from -40 °C to +200 °C, making it suitable for both the (blast) freezer and the oven.
*Additionally, you will receive a printed recipe card by chefs Mike Klaassen and Arjan Speelman from Ciel Bleu, featuring their recipe for making a chicken-brioche farce.
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- 2 year warranty
- Made in the Netherlands, for the best quality
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Beschreibung des Produkts
A high-quality silicone mold designed for creating a classic Beef Wellington farce. This mold includes one shape and is made from 100% food-grade silicone. It can withstand temperatures ranging from -40 °C to +200 °C, making it suitable for both the (blast) freezer and the oven.
*Additionally, you will receive a printed recipe card by chefs Mike Klaassen and Arjan Speelman from Ciel Bleu, featuring their recipe for making a chicken-brioche farce.
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Amount of shapes: 1 Stk.
Size (Flat): 20 x 20 x 0.6 cm
Size (Rolled): 7.3 ø x 20 cm
Product Size: 21 x 21 x 0.8 cm
Inhalt: 160 mL.- Weight: 0.191 kg
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Alle unsere Produkte werden auf Bestellung handgefertigt. Wir produzieren alles auf Anfrage und daher kann die Wartezeit in der Produktion variieren.
Versandzeiten:
NL/BE (1-2 Arbeitstage),
DE (1-2 Arbeitstage),
Europa (2 Arbeitstage),
Weltweit (3-5 Arbeitstage).
Vielen Dank für Ihre Geduld!Voraussichtliche Lieferung zwischen 17 Nov - 23 Nov
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Im Inneren des Pakets finden Sie Ihr Produkt sorgfältig in unserem exklusiven Verpackungspapier verpackt, zusammen mit einer persönlichen Dankeskarte. Wir würden uns freuen, wenn Sie uns an Ihren kulinarischen Kreationen teilhaben lassen - es zaubert uns immer ein Lächeln ins Gesicht!
Article number: M02-172373 Prices excl. VAT
Twist on a Classic
The Beef Wellington—warm, classic, and full of winter nostalgia. Chef Mike Klaassen from Restaurant Ciel Blue** came to us with a twist on this traditional dish, using a chicken farce blended with brioche for a lighter take that doesn’t lose the classic’s charm. The result? A new favorite that’s both inventive and delicious!
Zusammenarbeit
Über die Köche
Mike Klaassen, former Bocuse d’Or candidate, came up with the brilliant idea of creating a Farce Mold inspired by the classic ‘Beef Wellington’. He was given the opportunity to develop this idea further by Arjan Speelman, executive chef and manager of Ciel Blue** at Hotel Okura Amsterdam. Currently, Mike serves as the Chef de Cuisine at Ciel Blue, having previously gained extensive experience at a remarkably young age at restaurants such as Restaurant Amber** in Hong Kong and The French Laundry*** in California
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