We’ve just finished 3 days of Professional Pastry Demonstrations, delivered by one of the top specialist lecturers and chef consultants Amador Castillo. We’ve benefited from working in partnership with Bollería BJV, by using their sponge bases in desserts that were created during these interesting workshops.
Once again, we’ve been really happy with the response from the pastry professionals as, with their assistance, we’ve been able to continue to reinforce our concept of sharing new ideas, recipes and products from the Professional Bakery.
Amador Castillo suggested concepts for the Buffet and Dessert Bakery, with artistic presentations of sculpted fruit, ice, chocolate and sugar, as well as providing healthy, contemporary cooking ideas. All with the aim of offering innovative tools so that bakers may expand their business within the catering industry.
To create the desserts and appetisers, silicon moulds, piping bags, colourings, spatulas, and Silpat silicone baking mats were used. All of these products and many more can be found in our Professional Catalogue.
Click here to watch the Demonstration video