Recipes & Tips

Avonmore Professional Cream has been crafted by chefs for chefs. Here you will discover divine recipes and top tips to inspire your professional creativity.

INTRODUCING OUR BRAND AMBASSADOR, AOIFE NOONAN

“I believe in using the best ingredients, bringing a contemporary twist to classic flavours and allowing creativity to shine.”

 

Aoife Noonan is the Executive Pastry Chef and Culinary Consultant with a passion for bringing a contemporary twist to classic patisserie recipes. Aoife is a highly skilled patisserie chef and chocolatier with a BA in Culinary Arts and exclusive training from Valrhona’s École du Grand Chocolat, in Paris. She has won Food and Wine magazine’s ‘Pastry Chef of the Year, 2018’ and the Valrhona Patisserie Championships. As Brand Ambassador for Avonmore Professional Cream she is perfectly placed to give chefs everywhere a taste for creating award-winning creations.

Recipes

Raspberry, Yoghurt and White Chocolate Entremet

A raspberry jelly and mousse centre enveloped with a cream cheese mousse and topped with a white chocolate yogurt glaze and decorated with tempered white chocolate discs. Avonmore Professional cream adds an excellent hold to this dessert while also adding a smooth, creamy texture.

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Honey & Berry Mille Feuille

Arlette pastry topped with two tiers of honey cream, raspberries and blackberries and finished with a dusting of icing sugar. The stability of Avonmore Professional cream works perfectly to hold this dessert while adding a rich texture.

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Mango Chocolate Mousse

Almond Jaconde sponge disc with dark chocolate mousse topped with tempered chocolate, piped vanilla cream, a mango rose and sprig of mint. Avonmore Professional cream adds a light but also rich texture.

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Raspberry and Vanilla Choux

Choux bun filled with vanilla cream, dipped in raspberry glaze. Topped with a white chocolate square, piped cream and a raspberry half. Avonmore Professional cream adds a deliciously creamy filling with a rich texture.

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Coconut Mango Cheesecake

Coconut Mango Cheesecake

A shortbread base topped with coconut cheesecake mousse dipped in a white chocolate glaze and rolled in desiccated coconut. Finished with fresh cream, mango gel, lime zest diamonds and fresh mint. These delicate desserts are held to perfection with Avonmore Professional cream.

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Tiramisu Tart

Tiramisu Tart

A coffee soaked sponge layered with mascarpone mousse, served with piped chocolate cremeux and vanilla orange cream. Garnished with coffee jelly cubes, chocolate biscuit clusters and tempered chocolate discs. Avonmore Professional cream provides exceptional hold and an added creamy, smooth texture to this dessert.

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Raspberry and Cream Gateau Roulé

Raspberry and Cream Gateau Roulé

A Swiss roll sponge filled with white chocolate mascarpone cream and raspberry confit, topped with white chocolate mascarpone cream and candied lemon. Avonmore Professional cream adds a rich texture with airy elements for long-lasting hold.

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Fraisier Cake

A genoise sponge topped with vanilla mousse and strawberry gel. Avonmore Professional cream adds a rich texture throughout this dessert while also acting as a decorative topper with long-lasting hold.

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Caramelised Pineapple, Gingerbread & Coconut

Gingerbread biscuit served over a pineapple and coconut cremeux finished with a caramelised pineapple and coconut topping. The stability of Avonmore Professional Cream works perfectly to hold this dessert while adding a rich texture.

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Tips

The
Perfect Whip

Avonmore Professional Cream is crafted to produce long-lasting hold and the perfect consistency. Here’s a super quick guide to creating the most wonderfully, light cream.

Crème
Chantilly

A simple, yet classic method to infuse your Avonmore Professional Cream with a sweet, French flavour.

Crème
Anglaise

A divine, light pouring custard to serve with rich, chocolate cakes and berries.