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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Descrizione del prodotto
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 pc.
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
Contenuto: 160 mL.- Weight: 0.191 kg
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Tutti i nostri prodotti sono realizzati a mano su ordinazione. Produciamo tutto su richiesta e quindi il tempo di attesa nella produzione può variare.
Tempi di spedizione:
NL/BE (1-2 giorni lavorativi),
DE (1-2 giorni lavorativi),
Europa (2 giorni lavorativi),
In tutto il mondo (3-5 giorni lavorativi).
Grazie per la vostra pazienza!Consegna prevista tra 17 Nov - 23 Nov
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All'interno della confezione troverete il vostro prodotto accuratamente avvolto nella nostra esclusiva carta da imballaggio, insieme a un biglietto di ringraziamento personale. Ci piacerebbe molto se condivideste con noi le vostre creazioni culinarie: ci fa sempre sorridere!
Numero di articolo: M02-172373 Prezzi IVA esclusa
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!
Collaborazione
Informazioni sugli chef
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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