WE CHEF

Created by Francesco Genovese, Head Pastry Chef at Harrods, the hazelnut and raspberry éclair is a modern dessert that brings together intensity, freshness, and balance. The roundness of hazelnut meets the acidity of raspberry in an elegant and contemporary composition, designed to highlight different textures: soft biscuit, velvety mousse, and a fruity insert. A technical recipe inspired by high-end pastry, ideal for those who wish to create a refined dessert with strong vis

A praline that celebrates the perfection of nature: a dark chocolate fig that hides within it a double heart of fig and cherry jam and a smooth vanilla ganache. To shape this creation, Chef Roksolana Bruskevtseva uses the Martellato MA1021 Sweet 1 mould - BPA FREE version 21MA1021 Sweet 1 - which elegantly and precisely reproduces the natural form of the fruit, ensuring shine, detail, and an impeccable finish.  CHOCOLATE FIG WITH A HEART OF FIG AND CHERRY JAM Handmade fig

The Pear & Xmas Spice Mousse created by Francesco Genovese , Head Pastry Chef at Harrods, combines the delicacy of pear with the warm notes of Christmas spices. Made using Martellato's Croissant Bar mold , this creation celebrates the elegance and innovation of contemporary pastry making. "PEAR & XMAS SPICE MOUSSE" Chantilly Molasses Ingredients: White chocolate 200 g Coconut oil 90 g Water 300 g Corn flour 27 g Dulcey chocolate 50 g Caster sugar 20 g Vanilla pod 1 g Cinamon

Behind every successful dessert lies technique, creativity — and the right tools. That’s why Martellato created  BlackPoche , the professional piping bag designed to meet the demands of the most discerning pastry chefs.  Made from durable, waterproof, and dishwasher-safe materials, it ensures maximum hygiene, precision, and ease of use.  We put the BlackPoche to the test with two recipes by Chef Alexandre Bourdeaux , from buttery sablé dough to soft cake batters. The result?.