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.
- Directly produced upon order
- Made in the Netherlands
- 2-Year warranty om all products
- Trusted and used by more than 20.000 Chefs
- Worldwide shipping
Product description
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
Content: 160 mL.- Weight: 0.191 kg
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All of our products are handmade to order. We produce everything on demand and therefore the waiting time in production may vary.
Shipping times:
NL/BE (1-2 working days),
DE (1-2 working days),
Europe (2 working days),
Worldwide (3-5 working days).
Thanks for your patience!Expected delivery between 30 Jan - 05 Feb
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Inside the package, you’ll find your product carefully wrapped in our exclusive packaging paper, along with a personal thank-you card. We’d love it if you shared your culinary creations with us – it always brings a smile to our faces!
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!
Collaboration
About the 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
Chefs Often Combine This With
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