BlackPoche in Action: Two Professional Recipes by Chef Alexandre Bourdeaux
- LIPARI MARTELLATO
- Oct 7
- 3 min read
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? Impeccable precision and cleanliness, even with the most challenging preparations.
Discover BlackPoche at martellato.com
BlackPoche Features
Reusable and long-lasting: designed for intensive professional use
Dishwasher-safe: for guaranteed hygiene
Waterproof and non-stick: no leakage, no waste
Secure grip: non-slip outer surface
High-tech materials: nylon exterior, polyurethane interior
This is the ideal piping bag for professionals working daily with dense, creamy, or buttery mixtures — delivering consistent, clean results every time.
ROMIAS
Ingredients
Ingredients for the sablè base
250 g butter (82% fat), at room temperature
100 g icing sugar
40 g pasteurized egg whites
300 g pastry flour (low-protein)
1.3 g Bourbon vanilla paste
This is the outer part of the cookie: a light, aromatic shortcrust dough, piped with a pastry bag for a refined shape.
Ingredients for the crunchy filling
100 g glucose syrup 60 DE
100 g cane sugar
50 g sliced almonds
50 g sesame seeds
100 g butter (82% fat), melted and cooled
This is the filling that goes in the center of each cookie before baking: golden, crisp, and full of flavor.
Method
Cream butter and sugar, then add egg white, flour, and vanilla.
Transfer the dough into the BlackPoche fitted with the Romias Sultane nozzle.
Pipe rings onto a Martellato Silicopat mat and fill the center with crunchy filling.
Bake at 180°C until golden brown.
To prepare the filling: melt glucose and brown sugar, then add almonds, sesame, and melted butter. Spoon into the biscuit centers before baking.
Chef’s Tips
Decorate with a touch of tempered dark chocolate or edible gold leaf for a premium finish.
For creative variations, experiment with different nuts or seeds such as hazelnuts or poppy seeds.
Store in airtight containers to preserve texture and flavor.
POMPONETTE
Ingredients
320 g pistachio powder
381 g icing sugar
61 g pasteurized egg yolks
244 g pasteurized whole eggs
91 g pure pistachio paste (e.g., Gold Mediterranean Pistachio Paste)
110 g cream (35% fat)
107 g butter (82% fat)
50 g extra virgin olive oil
305 g pastry flour
17 g baking soda
3 g fleur de sel (or fine sea salt)
3 g orange blossom extract (or orange blossom water, depending on the form)
Method
Warm cream and mix with pistachio paste, melted butter, and oil.
In a stand mixer, combine pistachio flour and icing sugar, then add eggs and the warm mixture.
Fold in sifted dry ingredients and orange blossom water.
Pipe the batter into greased and floured moulds using the BlackPoche.
Bake at 160°C for about 35 minutes.
BlackPoche ensures a clean, accurate fill — even with soft batters like this.
A Must-Have for Modern Pastry Chefs
The BlackPoche by Martellato is the perfect tool for pastry chefs seeking a reusable professional piping bag that can handle even the most demanding mixtures with ease.
Whether you're creating biscuits, cakes, or petit fours, this is the pastry accessory that elevates your workflow with precision and cleanliness.
ABOUT Alexandre Bourdeaux:
Following my inspiring passion, I started my training as a pastry chef at an early age. After graduating from the pastry and chocolate school in Brussels, I started to gain experience, which gave me a broader vision of the pastry world.
When I was 20, I moved to Italy and, after a few years, I had the opportunity to join Sergio Mei's team at the Four Seasons Hotel in Milan. I then started travelling around the world and continued to gain new experience, working as a pastry chef in luxury hotels in Cairo, Japan, the United States and the United Kingdom. Over the years, thanks to my collaboration with Barry Callebaut, I studied and deepened the technology and chemistry of chocolate.
I started teaching all over the world and realised that this would be my future. In 2016 my company ‘Pastry & chocadvice’ was born. As the name suggests, my mission is to offer advice and solutions in the world of pastry and chocolate, sharing my knowledge and techniques. In a nutshell: I do what I love.
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