Product Catalog Price List 2020

Total Page:16

File Type:pdf, Size:1020Kb

Product Catalog Price List 2020 product catalog price list 2020 www.mastrad-paris.us EDITO “The art of the useful at the service of cooks” has been the foundation of the Mastrad DNA for more than 25 years. As a specialist of culinary utensils, we strive to support all cooking enthusiasts, both neophyte and professional, in their everyday tasks with innovative, creatively designed products. Whether it be lunch, snacks, a cocktail party or dinner, we offer high quality products for everyone’s needs throughout the day! Many utensils and preparation accessories, molds for those pastry lovers, cooking aids and other kitchen devices complete our range of over 150 articles, which can turn anyone of us into a great chef! The French brand Mastrad has today won over more than 50 countries with its playful products that make cooking special. Thanks to its sense of innovation, over 200 designs and patents have been registered for such emblematic products as silicone molds, the Déos soap, the silicon ORKA mitt and the connected wireless probes from the m° range. Every year, amazingly talented designers work hand in hand with us to offer exclusive products in colors, shapes and materials that are as original as they are ergonomic. Today, we are proud to present our new articles and to prove, once again, that Mastrad is the perfect ally for all successful delectable events. Mastrad in several key figures: > Founded in 1994 > Distributed in more than 50 countries > 20 patents issued > 200 designs registered > More than 50 awards: Étoile du Design, Red Dot Design Awards, House Beautiful Award, Prix Good Design, Grand prix stratégies, Gourmet Gold, IHA Best of… > Over 60,000,000 products sold utilisab · · é le r r r · · e e u e s l a b bl la e · recyc Join us on the social networks to follow the evolution of these projects! www.mastrad-paris.com Mastrad is committed For more than 25 years, mastrad has practiced sustainability, working to combat planned ob- solescence. We develop reusable, sustainable products of such quality that they remain as new for several decades. Aware of the issues of waste , we are intent on protecting the environment in several ways: 1 2 3 4 5 Catalogue printed on No more plastic Instruction leaflet Carbon footprint Less paper paper from sustainably packaging packaging available on : reduction notices-mastrad.fr managed forests and use of vegetable-based inks Grey silicone spoon spatula _________________________15 Granola bars kit ___________________________________33 Grey nasting brush _________________________________15 Ice Cream Scoops _________________________________33 Grey multi purpose tongs ___________________________15 Kitchen Torch _____________________________________34 Grey express tongs silicone ________________________15 Kitchen Torch and Ramekin Kit _____________________34 Flipper - full silicone spatula_________________________16 Chef Cooking Torch - Black ________________________34 Scoop’n scrape - Scraper __________________________16 Chocolate egg kit _________________________________35 Rolling pin ________________________________________16 6 chocolate hen/chick molds _______________________35 Stand up - spoon __________________________________17 3 candy egg molds ________________________________35 Stand up - scoop __________________________________17 6 chocolate skull molds ____________________________36 Stand up - turner __________________________________18 6 chocolate bell molds _____________________________36 Stand up - spatula _________________________________18 3 chocolate pumpkin molds ________________________36 Organization Stand up - whisk __________________________________18 6 chocolate unicorn molds _________________________36 Express whisk _____________________________________19 3 candy heart molds _______________________________37 Set of 6 chocolate bunny molds _____________________37 Stor’eat ________________________________________2 Set of 3 candy christmas tree molds ________________37 Stickers __________________________________________3 Easter chocolate molds ____________________________37 Boxes ____________________________________________4 Nitro Whipper Aluminum 0.5L _______________________38 Jar ______________________________________________5 N2 Whipper Charger 10 Pack _______________________38 Gourmet Whipper Aluminum 0.5L ___________________38 Pro Gourmet Hot/Cold Whipper - SST 0.5L ___________38 N20 Whipper charger - 10 pack _____________________38 Preparation Mini suction hooks - set of 48 _______________________20 Can opener _______________________________________20 Timing Mixing bowls with anti splash lid _____________________21 elios® Plus Vegetable peelers ________________________22 meat°it smart cooking thermometer _________________6 elios® Plus Thin skin peelers _________________________22 meat°it + smart cooking thermometer _______________7 elios® Plus Julienne peelers __________________________22 Cooking m°classic 2 ______________________________________8 elios® Plus Asparagus peelers _______________________22 m°control cooking probe ___________________________9 Set of 3 elios peeler ________________________________23 O’PLANCHA griddle & cooking lid combo ___________40 m° chocolate 2-in-1 Thermospatula ________________9 V-Blade Mandoline ________________________________23 Silicone splatter screen _____________________________41 Foldable stainless steel scale ______________________10 Multi-blade mandoline ______________________________23 Cast aluminum crêpe pan _________________________41 Stainless steel digital kitchen scale _________________10 Steamer colander __________________________________24 TopChips Chips Maker + Mandoline Set _____________41 Handy grater - V-blade _____________________________24 TopChips healthy chips maker kit ____________________41 Deco veggie-slicer W / brush ________________________24 5 blade herb scissors W / cleaning tool _______________25 Multifunction kitchen scissors _______________________25 Poultry & pizza shears ______________________________25 Qwik Whisk Universal Mixer _________________________26 Closable oil pourer ________________________________26 Oil and Flavor Mister ______________________________26 Stainless steel mortar & pestle ______________________27 Deos Stainless Steel Soap w/ Wall Mount ____________27 2-in-1 Citrus Juicer ________________________________27 Herb & spice infuser & garlic peeling tube _____________28 BBQ Nutcracker ________________________________________28 Crepes spreader ___________________________________28 Safety BBQ glove _______________________________________11 Pro Cut-resistant Glove ___________________________42 Fire blow pipe _____________________________________11 Square Silicone Pot Holder _________________________42 Express tongs - 38CM - oven & BBQ _________________12 Silicone Plus Mitt __________________________________43 BBQ tools set _____________________________________12 Pro Silicone Oven Mitt 11“ & 17’’ ____________________43 Orka® led light mitt ________________________________43 Bakery Twist’n mix - crêpes maker _________________________29 Squeezy pouch ____________________________________29 Rolling pin ________________________________________30 Bareware Utensils Silicone pie weights ________________________________30 Pastry mats medium and large ______________________30 Reusable spoon straws - set of 6 ___________________44 All Silicone Spatula ________________________________13 Silicone baking mat ________________________________30 Cocktail muddler straw ____________________________44 All Silicone Slim Spatula ____________________________13 Baker’s Dream 13 Piece Pastry Bag Set ______________31 Drinks makers - set of 12 ___________________________44 All Silicone Spoon Spatula __________________________13 26 Pastry Tips Set _________________________________31 Cocktail picks - set of 12 ___________________________44 Stainless Steel Basting Brush _______________________14 Folding silicone muffin cup set of 12 _________________31 Cocktail ice-rock tray ______________________________45 Stainless Steel Tongs ______________________________14 Macaron Kit ______________________________________32 Wine pourer _______________________________________45 Silicone quick Tongs _______________________________14 Macaron Baking Sheets Small Ridges and large ridges ___32 CO² soda charger 10 pack __________________________45 Grey silicone spatula _______________________________15 Baking sprinkler ____________________________________32 Sparkling drink maker ______________________________46 stor’eat NEW SMART FOOD STORAGE SYSTEM Never know what there is in your fridge? Do you shop without taking stock of what you already have at home? Do products go bad in your fridge or cupboards and end up in the trash? No more worries about food waste; enjoy to new savings! organization Stor’eat is the new intelligent food preservation solution. www.stor-eat.com 2 Application Stor’eat: one simple application to efficiently manage your kitchen! Scan, date and eat! Enjoy complete control of your stock at all times with stor’eat boxes: from industrial products to your own preparations, you control any products that are about to spoil. The alarms you will have pre-programmed will remind you that certain products are about to spoil and you should eat them organization very soon. A comprehensive vision of logged products is available in the menu. Having remote access to an inventory of your refrigerator and cupboards can prove to be very practical. A “Recipes” tab offers you a large selection of recipes. You can add notes on how to preserve and eat
Recommended publications
  • Matfer Bourgeat Inc. 2009
    Matfer Bourgeat Inc. 2009 Awakening the Chef in you............ 1 Matfer Bourgeat, Inc... At the service of fine cuisine In a country with a culinary tradition such as that For over 80 years, by continuously improving of France, Matfer Bourgeat has always been com- production techniques, production quality, and mitted to encouraging excellence in the design of service. Matfer Bourgeat has one goal: Customer equipment for the professional catering industry. Satisfaction. 2 MATFER BOURGEAT INC. Matfer Bourgeat, Inc. Group History “PROVIDING SUPERIOR COOKWARE SINCE 1814” From the modest craftsman who, in 1814, worked copper in order to create cake pans, to automized lines permitting transform stainless steel into steam table pans or into whisks, the Matfer-Bourgeat group went through wars and industrial revolutions al- ways faithful to its original occupation: to conceive and to manufacture small material for the foodservice industry. Each new period in the life of a group includes its evolutions and its challenges. Our time is the one of globalization that, in numerous sectors, questions the durability of the industrial means of work. At the time of talks about “groups without factories”, we made the choice to produce in France, taking advantages from this globalization in order to extend our product range and to enter new markets. Our new products are at the heart if the group’s strategy: saving of time, security, hygiene and new tendencies are our main criteria of research and development. This policy, allied to a strong culture of services trying to anticipate our clients’ needs, will represent the basis of our future growth.
    [Show full text]
  • New Recipe Book (25 April
    Carol’s Recipes CAROL’S RECIPES ........................................................................................................................................................... 1 DRINKS .............................................................................................................................................................................. 12 Apple martini ............................................................................................................................................................................ 12 Apple Tini .................................................................................................................................................................................. 12 Banana Smash .......................................................................................................................................................................... 12 Captain Cook Holiday Punch Recipe – Donna and Russ Smith .................................................................................................. 13 French 75 .................................................................................................................................................................................. 13 Hot Buttered Rum Cocktail ....................................................................................................................................................... 13 Hot Buttered Rum recipe .........................................................................................................................................................
    [Show full text]
  • Physicians Mutual Insurance Company Cookbook
    Time to get cooking with the Physicians Mutual family Recipes from our family to yours. © Physicians Mutual®, 2012 2013 Special Edition Life happens around your kitchen table Five generations ago, the Physicians Mutual family was founded at a kitchen table — so we understand how important it is to spend time at your table with loved ones. We’ve collected these recipes from customers, employees and agents all over the country. Every recipe tells a story — a simple story about good food and great conversations with loved ones. Physicians Mutual is pleased to share this cookbook … from our family to yours. Table of Contents Rise and Shine! Super Soups 9 Meri’s Low-Sodium 39 Baked Potato Soup Cinnamon Pancakes 39 Taco Soup 9 Meri’s Fake-Him-Out 40 Homemade Turkey Soup Low-Sodium “Sausage” 41 Minestrone Soup 10 Ham Strata 42 Vegetable Chili 11 Omelet Ham Bake 43 Gazpacho 12 Sausage Bread 44 The Food Doctor’s Special Soup 13 Breakfast Pizza Hot Dish 45 Regina’s Wedding Soup 14 Peppery Cornmeal Pancakes With Bacon 45 Green Chili Stew 15 Sour Cream Coffee Cake 46 Healthy Chili 16 Slow Cooker Sausage 47 Cheesy Ham and Potato Soup Breakfast Casserole 48 “I Can’t Believe It’s Chili” 17 World’s Best Pancakes 49 Cheeseburger Soup 17 Healthy Guacamole Breakfast 50 Creamy Brie Soup 18 Impossible Pie 51 Beer Cheese Soup 19 Slow Cooker Breakfast Casserole 52 Tomato Tortellini Bisque 20 Oat Scones 53 Chicken and Dumpling Soup 21 Apple Coffee Cake 54 Meri’s Tasty Slow-Cooked 22 Empire State Muffins Low-Sodium Chili All Kinds of Apps It’s a Toss Up! 25 Tomato
    [Show full text]
  • USE Post-Gazette 4-6-12.Pmd
    VOL. 116 - NO. 14 BOSTON, MASSACHUSETTS, APRIL 6, 2012 $.30 A COPY Buona Pasqua: Buona Pasqua A Time for Family & Tradition by Prof./Cav. Phillip J. DiNovo HAPPY EASTER Pasqua is the holiest them a Buona Pasqua. and greatest of all Some people visit the Christian feasts. If cemetery on Easter Christ had not risen, Sunday to remember Pamela Donnaruma then our faith would be loved ones who have in vain. Christ did rise died with prayers and Publisher and Editor from the dead and flowers. It is a good through him all shall time to remember the and the Staff be made alive. “If the dead and the Resurrec- Spirit of him who was tion. While children raised from the dead are thrilled with their of the dwells in you, he who chocolate eggs and bun- raised Christ Jesus nies, senior citizens Post-Gazette from the dead will give life such as Pizza Rustica Di appreciate the “mature mes- to your mortal bodies through Pasqua (Easter Pie), Colomba sage”. They consider the Wish a Happy Easter his Spirit which dwells in Pasquale (Easter Dove), message of the Resurrec- you.” (Romans 8:11). Cicerchiata Cuddura Di tion because they are more Yes that is the reason for Pasca, Cream Pasticcera concerned about life after to All Our celebrating Pasqua and the Colomba, Cassatelli (Cream death. Shouldn’t we all! foundation of all our Italian Tartlets), Puppo Co Ova (from In essence Pasqua is a Advertisers and Readers Easter traditions. The Eas- Sicily), Rice Pie, Fiadoni, time of family and traditions.
    [Show full text]
  • Rich Yeast Doughs
    9 RICH YEAST DOUGHS AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Produce simple sweet doughs. 2. Produce laminated yeast doughs. 3. Make up a variety of products using sweet doughs, laminated doughs, and sweet-dough fillings and toppings. THIS CHAPTER COMPLETES the study of yeast doughs with a survey of the most important rich yeast doughs. As explained in Chapter 6, rich doughs are those with higher proportions of fat and, sometimes, sugar and eggs as well. Simple sweet-roll doughs are the easiest of these products to handle. Even these, however, require care, as they are usually softer and stickier than bread doughs. Because their gluten structure is not as strong as that of lean doughs, more care must be taken in proofing and baking sweet dough products. Laminated doughs, such as those for Danish pastries and croissants, are especially rich in fat because they consist of layers of butter between layers of dough. Like other sweet doughs, these yeast-leavened doughs are often the responsibility of 181 Gisslen-c09.indd 181 3/22/2016 4:35:38 PM 182 CHAPTER 9 RICH YEAST DOUGHS the pastry chef rather than the bread baker. Considerable practice and skill are required for the makeup of fine Danish products. As in Chapter 7, the dough formulas and makeup techniques covered in this chapter are given in separate sections because each dough can be made up into a great many items. This chapter also includes a selection of fillings and toppings suitable for rich yeast-dough products. Review Chapters 6, 7, and 8 with respect to the basic mixing methods and other produc- tion procedures for yeast doughs.
    [Show full text]
  • A NALWO Recipe Collection
    A NALWO Recipe Collection from 25 Years of Cooking Demonstrations by the Women of Fermilab May 2011 This collection of recipes from past NALWO cooking demonstrations was selected and edited by Mady Newfield and Selitha Raja, with assistance from Annamaria Feher. This book is dedicated to Barbara Oddone, for her continuing support and encourage‐ ment, and to all those women in the history of Fermi National Accelerator Laboratory who helped, learned from, and befriended each other through NALWO, the National Accelerator Laboratory Women’s Organization. Table of Contents Chronological List of the past 25 years of NALWO cooking demonstrations and recipes iv Appetizers Cilantro Chutney for Sandwiches 1 Armenian Eggplant Caviar 2 Chopped Herring 2 Fish with Marinade 3 Salmon Spread 3 Man Doo 4 Classic Chopped Liver 5 Marinated Mushroom Appetizer 6 Pastelitos 7 Yingbo’s Chinese Dumplings 8 Soups Autumn Squash Soup 9 Chicken & Corn Chowder 10 Lentil or Split Pea Soup 11 Sopa de Tortilla 12 Spas (Barley Yogurt Soup) 13 Yogurt Corbasi 14 Salads Cucumber & Seaweed Salad 15 Bavarian Potato Salad 15 Cucumber Raita 16 Piyaz Bean Salad 16 Spinach salad with black sesame dressing 17 Sze‐Chuan Cucumber Relish 17 Sweet and Sour Cabbage Salad Peking Style 18 Vinaigrette Salad 18 Side Dishes Blini ‐ Russian crepes with yeast 19 California Chipotle Sweet Potatoes 20 Mexican Zucchini 20 Mexican Rice 21 Chole 22 ii Main Dishes Avial 23 Beef Rouladen with Braised Red Cabbage 24 Chop Chae 25 Hungarian Stuffed Potatoes 26 Kasha Varnishkes 27 Minted Trout 27 Ma‐Po
    [Show full text]
  • Nebraskan Runzas & Cassata Cake
    Excerpted from MIDWEST MADE: Big, Bold Baking from the Heartland by Shauna Sever. Copyright © 2019. Available from Running Press, an imprint of Hachette Book Group, Inc. Cleveland-Style Cassata Cake Serves 10 to 12 One of my favorite midwestern food memories is the birthday cake I requested for many years when visiting my father, known to me as “that strawberry and vanilla pudding cake”—a yellow sponge sheet in two layers, filled with fresh juicy berries and thick vanilla pastry cream, swathed in whipped cream frosting. As it turns out, that cake has a real name, and was actually just a more conveniently shaped version of the towering, round Cleveland-style cassata cake, a classic of the city’s Little Italy neighborhood. Cleveland cassata derives from the centuries-old cassata siciliana—essentially a cannoli in cake form, with a ricotta cheese filling, jewel-like candied fruit, and lavishly decorated. The LaPuma family, which emigrated from Sicily to Cleveland in the late 1800s, is credited with creating the first “Cleveland- style” cassata in the 1920s at their family bakery. Turns out the LaPuma kids didn’t like the ricotta filling of the original (isn’t that always the way?) and so came the remix, using locally available ingredients. LaPuma Bakery still cranks out the same “modern” cassatas today, as do many other Cleveland-area bakeries, such as Corbo’s and Presti’s, and other old-school bakeries throughout the Midwest. My version of a cassata is flavor-boosted with a nod to its roots: extra-virgin olive oil, a hit of lemon, and a subtle splash of balsamic vinegar to make the rubied berries even more vibrant.
    [Show full text]
  • Wrap Party Go with the Phyllo
    Eggplant, Pepper and Feta-Stuffed Phyllo Boreks Recipe adapted from Daniel Wright, Abigail Street, Cincinnati, OH Wrap Party Go with the phyllo When Daniel Wright opened Abigail Street , his Mediterranean wine bar in Cincinnati, Ohio, the chef- owner wanted to feature the less commonly represented Mediterranean areas. So Wright created his Greek- and Turkish-inspired borek appetizer, a rolled phyllo cylinder stuffed with eggplant, red pepper and feta and served with a minty labnah (Lebanese yogurt cheese) sauce. To create a dip at home, we stir a bit of chopped mint into thick Greek yogurt--or we happily snack on the borek as is. Either way, take Wright’s advice and pair them with a light-bodied rosé . Yield: 12 boreks Cook Time: 25 minutes • • INGREDIENTS 2 tablespoons extra-virgin olive oil ½ medium yellow onion, diced into ½-inch pieces 1 red bell pepper, diced into ½-inch pieces 1 yellow bell pepper, diced into ½-inch pieces 1 small Italian eggplant, diced into ½-inch pieces 1 garlic clove, finely chopped ½ cup crumbled feta cheese 2 sprigs fresh thyme, leaves removed and finely chopped Salt and freshly ground black pepper 1 box phyllo pastry dough, defrosted 2 sticks unsalted butter, melted DIRECTIONS 1. In a large skillet set over medium-high heat, add the olive oil. Add the onion, red and yellow peppers and the eggplant and cook, stirring frequently, until the vegetables are softened and caramelized, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute, then remove the pan from the heat and transfer the vegetables to a large bowl.
    [Show full text]
  • NJ Convenient Database
    8/9/2012 Inventory Alphabetically Item No Item Name Cost Price Total Total Total Stock Cost Price 819401018206 "Cut the Cheese" Knife Set 10.00 19.99 0.00 0.00 0.00 764271053010 (AKD.1) SS Mini Canister 1.67 3.75 3.00 5.01 11.25 815683014080 1/2L Glass Bottle 9.60 24.00 0.00 0.00 0.00 9780789320254 1001 Beers You Must Taste 18.48 36.95 0.00 0.00 0.00 031009293254 12 pc International Beer Set 17.24 29.99 0.00 0.00 0.00 045642009301 2¾" Decor Copper Salt and Pepper Set 7.00 34.99 0.00 0.00 0.00 727875076977 2-in-1 Meat Tenderizer 11.17 28.99 4.00 44.68 115.96 025466826780 2-tier Chicken Wire Baskets 13.50 29.99 0.00 0.00 0.00 5473 32 oz. Bavarian Pitcher 14.95 44.99 1.00 14.95 44.99 3747 32 oz. Pitcher with Ice Lip 13.95 34.99 1.00 13.95 34.99 3192 32 oz. Porcelain Pitcher 9.50 32.99 1.00 9.50 32.99 019578158358 3-in-1 Egg Slicer 5.00 14.99 0.00 0.00 0.00 1729 4.25in SS Biscuit Cutter 4.80 9.99 12.00 57.60 119.88 045642008441 4Qt Décor Hammered Copper Cookie Jar 20.00 w Fresh Seal 38.99 Cover 2.00 40.00 77.98 786460003521 5 pc glass mixing bowls 3.37 9.99 4.00 13.48 39.96 781723301352 5" Scoop 1.75 3.99 1.00 1.75 3.99 045642008700 6" Decor Copper Unlined Berry Colander 11.00 32.99 1.00 11.00 32.99 0002 60 oz.
    [Show full text]
  • 2021 Georgia FCCLA State Baking & Pastry STAR Event Menu
    2021 Georgia FCCLA State Baking & Pastry STAR Event Menu Butter Cookies Blueberry Muffins Fruit Tart Pastry Cream Butter Cookies Yield: 30 oz dough (2 dozen cookies) Portion Size: 1 cookie Amount Ingredient 8 oz Butter 6 oz Sugar ½ teaspoon Salt 4 oz Eggs (about 2 large) ½ teaspoon Vanilla Extract ½ teaspoon Butter extract 10 oz All-purpose flour Method: 1. Cream butter, sugar and salt. 2. Incorporate eggs and extracts. 3. Sift flour, then incorporate into wet ingredients. 4. Use a pastry bag to pie dough into desired shape on a parchment-lined sheet pan. 5. Bake at 375°F (190°C) for approximately 15 minutes. 6. Plate and garnish as desired. Blueberry Muffins Yield: 2 ½ pounds Portion Size: 3 oz muffins Amount Ingredient 4 oz Eggs (about 2 large eggs) 8 oz Milk ½ teaspoon Vanilla extract 5 oz Sugar 2 teaspoons Baking powder 12 oz Cake or All-purpose flour Pinch Salt 4 oz Melted butter 8 oz Blueberries Method: 1. Beat the eggs and mix with the milk. 2. Sift the dry ingredients together. 3. Add the eggs, milk and butter to dry ingredients and mix until all ingredients are combined. Do not overmix. 4. Fold in blueberries using a spatula. 5. Portion the batter into muffin pan. 6. Bake muffins at 400°F (204°C) for about 15 minutes. 7. Plate and garnish as desired. Fruit Tart Yield: 4 tarts Amount Ingredient As needed Softened butter 12 oz Sweet dough (recipe below) 16 oz Pastry cream (recipe below) As needed Assorted fresh berries and sliced fruits (to include kiwi, strawberry, and mango) 8 oz Apricot pastry glaze Method: 1.
    [Show full text]
  • GALETTE DES ROIS at COUVANT Recipe from the Kitchen of PASTRY CHEF CATALINA COLBY Ingredients: Directions
    GALETTE DES ROIS AT COUVANT Recipe from the kitchen of PASTRY CHEF CATALINA COLBY ingredients: directions: FILLING Cream butter and sugar together until light and fluffy. Combine all dry ingredients (almond flour, 227 g. Butter, room temperature custard powder, milk powder, salt). Add to creamed butter and sugar mix, fully incorporate; make sure you are scraping down the sides of the bowl between each addition of ingredients. Mix eggs and extracts 227 g. Sugar together, then incorporate eggs one at a time. Make sure to give a good mix at the end. Put filling in 94 g. Almond flour a piping bag, and let sit at room temp while preparing the puff pastry. This filling can be made in advance and stored up to 3 days in the refrigerator. 1 tsp. Vanilla extract 2 tbsp. Birds Custard Powder Remove puff pastry from the freezer and allow to thaw just enough to be able to cut without breaking. 1 1/2 tsp. Malted milk powder Using a pie plate, or any sort of circular object as a guide, cut 2 round pieces of puff pastry, making one slightly larger than the other. The larger piece will act as the lid, keep this cold during the next step. 2 eggs, room temperature Place small round on a sheet tray lined with parchment paper. You will want to build the galette on the 2 tsp. Almond extract tray you will bake it on. Pinch of salt Using the smaller piece of puff pastry, pipe filling in a spiral pattern starting at the center of the circle.
    [Show full text]
  • Enhance Your Culinary Performance! ™
    Enhance your culinary performance! ™ Bellingham Pastry Kit • Blades are crafted from the best European “High Carbon Stainless” cutlery steel available. This surgical steel contains, Chromium for resistance to rust 2½" Tourne Knife and corrosion, and Molybdenum and Vanadium for uniform hardness. • Blades are perfectly heated and ice tempered to maintain sharpness effortlessly. Manufactured in Europe. • POM handles are proven to provide durability, comfort, stability, and heat 4" Pointed Paring Knife resistance. • Full Tang and Compression Triple Rivet handle construction provide the ultimate in professional good looks and are the signature of quality. 4½ Utility/Steak Knife • The high quality 420D nylon knife roll is easy to clean and looks good too! Complete with handle, card holder, fully zippered and lockable plus adjustable, detachable, shoulder strap. 8" Chef's Knife 10" Pastry/Bread Knife 10" "Double Sharp" Steel 1-Zipper Chef's Case Knife Guards Included! Classic Knife Cuts Ruler Free Insist on CCI Superior Culinary Master® knives made exclusively in Europe. Enhancing culinary performance for over 50 years! Trusted and worth it, because you are too! The above sets have been selected by your Culinary Instructors and are available on campus at the bookstore. Digital Thermometer 8" Offset Spatula Prof. Paddle Confectionery/ Deep-Fry Thermometer 12" Max Grip, Transparent Microplane® Zester/Grater Disposable Pastry Bag 12" Tweezer Dough Scraper Portion Scale 3½ Offset Spatula 4 Piece Measuring Cup Set Orange Peeler Spatula, Extra Broad Scraper/Dough Cutter Measuring Spoons Double Sided Peeler Swivel Peeler Kitchen Shear Comb Scraper Pipe Tip Cleaning Brush Double Melon Baller 14" Pastry Bag, Nylon Baker's Blade, Double 29 Piece Piping Tip Set 2" Pastry Brush Melon Baller, 10mm 1" Pastry Brush Zester 18" Export Pastry Bag Double Sided Peeler Fritter Piping Tip Pastry/Pizza Cutter Plain Tube Fluted Pastry Wheel Star Tube Visit CCI's extensive online catalog at www.CCIknives.com Ergonomic Plus™ is a trademark of Canada Cutlery Inc.
    [Show full text]