Frank Haasnoot Feather Eclair Comb

Stainless steel tool designed by world famous Pastry Chef Frank Haasnoot to create chocolate decorations easily and with amazing consistency.

 

Tool size: (L)75 x (h)220 x (w)200mm

 

Weight: 480g

 

Size of decoration: 20 x 120mm

 

Quantity of decorations: 6pc

How to use:

 

Take some baking paper or plastic sheet, stick it to the table using some alcohol or oil.

Dip the tools into tempered chocolate, tap the tool a bit to remove some of the chocolate.

Turn the tool upside down and push the chocolate on the baking paper or plastic sheet.

Lift the tool up gently and slowly remove the tool away from the decoration.

Leave it to set at 20’C for several hours before removing the decoration from the baking paper/plastic sheet.

*decoration of pastry shown on the product photo might appear different when using the Comb tool.