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.


“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.


Raspberry Mille Feuille

Caramelised wafers of puff pastry, a honey cream, finished with mixed berries. The stability of Avonmore Professional Cream works perfectly to hold the height of this dessert.

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Raspberry &
 Vanilla Choux

Choux buns filled with vanilla cream dipped in a raspberry glaze finished with white chocolate. Avonmore Professional Cream adds a light but also rich texture.

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Raspberry & White Chocolate Entremet

A celebration cake with an almond jaconde sponge, a cream cheese mousse and raspberry jelly filling, coated in a white chocolate and yoghurt glaze. Avonmore Professional Cream is used in all elements of the dessert providing different textures.

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Mango & Dark Chocolate Mousse

Almond sponge topped with dark chocolate mousse, vanilla cream and a mango rose. Avonmore Professional Cream adds rich texture and airy elements with long-lasting hold.

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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.


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


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