Wellington Farce Mold
$47.85
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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Productbeschrijving
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 st.
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
Inhoud: 160 mL.- Weight: 0.191 kg
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Al onze producten worden op bestelling met de hand gemaakt. We produceren alles op bestelling en daarom kan de wachttijd in de productie variëren.
Verzendtijden:
NL/BE (1-2 werkdagen),
DE (1-2 werkdagen),
Europa (2 werkdagen),
Wereldwijd (3-5 werkdagen).
Bedankt voor jullie geduld!Verwachte levering tussen 17 Nov - 23 Nov
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In de verpakking vind je je product zorgvuldig verpakt in ons exclusieve inpakpapier, samen met een persoonlijk bedankkaartje. We zouden het leuk vinden als je je culinaire creaties met ons deelt - het tovert altijd een glimlach op ons gezicht!
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!
Samenwerking
Over de chefs
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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