Product Code: TS4001-C
41 x 17 mm.
Chocolate tart shell. Made with NZ butter. Spray-coated with cocoa butter.
41 x 17 mm.Gluten free sweet tart shell. Made with NZ butter. Spray-coated with cocoa butter.
55 x 18 mm. Gluten free sweet tart shell. Made with NZ butter. Spray-coated with cocoa butter.
80 x 20 mm. Gluten free sweet tart shell. Made with NZ butter. Spray-coated with cocoa butter.
41 x 17 mm. Sweet tart shell. Made with NZ butter. Spray-coated with cocoa butter.
55 x 18 mm. Sweet tart shell. Made with NZ butter. Spray-coated with cocoa butter.
55 x 18 mm. Chocolate tart shell. Made with NZ butter. Spray-coated with cocoa butter
Expertly crafted
Discover or rediscover the recipes that were made during the hands-on masterclass with our chefs using premium Eustralis ingredients.
Ming Ai Loi
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Julien Perrinet
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Ming Ai Loi
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Julien Perrinet
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Ming Ai Loi
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Julien Perrinet
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Ming Ai Loi
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Julien Perrinet
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Ming Ai Loi
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Julien Perrinet
A refined classic featuring chestnut cream, delicate meringue and light whipped cream.
Meet the chef
Our program is designed to provide skills in a diverse range of fields and offer the best learning experience. Discover our exclusive hands-on program and come learn from the best!
Meet the Chef
World Pastry Champion and co-founder of Voilà Patisserie. With a career crowned by the World Pastry Cup and shaped by global competitions, Chef Ming Ai Loi is blending French finesse with bold Asian flavours, raising the pastry game across Kuala Lumpur.
Meet the Chef
With over two decades in Asia’s most prestigious kitchens, Chef Julien Perrinet embodies precision, creativity, and leadership. From Beijing to Singapore and Tokyo, he has redefined the standards of French pastry abroad bridging haute gastronomie with Asian artistry.
