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Disponibile in Variante Unica
Altezza totale dessert assemblato: 11 cm
A jewel of contemporary design
Stampo B (Base Cono)
Create a complete line
Stampo in Silicone a Pressione per Cialde Croccanti by Luca Borgioli Disponibile in Variante UnicaLuca 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
