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Il design parte da un fiore centrale stilizzato per esplodere verso l'esterno in una corona di cuori intrecciati
Piccolo formato
Technical Details & Materials
Altezza totale dessert assemblato: 11 cm
Versione Monoporzione Dimensioni: 7x6 cm x 6
Stampo in Silicone a Pressione per Cialde Croccanti by Luca Borgioli Il design parte da unLuca Borgioli brings a new vision of pte choux to the world of Italian pastry making, developing an innovative technique that makes it easy to create perfect clairs and cream puffs . We at Easy Pastry Lab have supported Luca in this extraordinary work, collaborating on the creation of a line of professional molds for clairs and cream puffs , designed to optimize the productivity of pastry shops and reduce processing times. In his version of the Saint
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