“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.
Crab cake canapé topped with avocado mousse, pickled chilli and ginger, garnished with fresh coriander. Avonmore Professional cream works perfectly to create this light and creamy avocado mousse finish in this delicious canapé recipe.
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A savoury pancake with a salmon roll filled with Avonmore Professional herb cream, garnished with piped cream and fresh herbs. Avonmore Professional cream adds a light but also rich texture to these savoury canapés.
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A shortcrust pastry tartlet filled with a savoury mushroom and egg custard, topped with roast garlic cream and garnished with caramelised mushrooms, pickled onion and mixed herbs. Avonmore Professional cream cooks to perfection while also adding a delicious, creamy texture for this savoury canapé recipe.
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Twister Cakesicle filled with coconut mousse and guava centre, finished with a white chocolate coating and desiccated coconut base. Avonmore Professional cream adds a rich texture to this dessert while also acting as a decorative topper.
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A macadamia nut sponge with vanilla mousse and passionfruit curd centre. finished with a marble glaze, intricate Avonmore Professional cream piping with passion fruit décor. Avonmore Professional cream works perfectly to hold this dessert while adding a smooth, creamy texture.
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A sweet pastry tart base with pistachio financier cake and cherry jam, topped with pistachio cream. Decorated beautifully with fresh cherries, pistachios and mint. Avonmore Professional cream tops these desserts, adding a creamy, rich texture.
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A choux pastry éclair filled with matcha white chocolate cream. Topped with matcha fondant icing and finished with fresh cream, white chocolate and pistachios décor. Avonmore Professional cream adds an excellent hold to this dessert while also adding a smooth, creamy texture.
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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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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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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.
View RecipeAvonmore 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.