Deniz Karaca – A Chocolate Master

Deniz KaracaDeniz Karaca has certainly made his mark on the global chocolate and patisserie scene. As well as winning the inaugural Savour Patissier of the Year in 2016, Deniz was ranked among the top 3 in the World Chocolate Masters 2013. You may recognise him from MasterChef Australia, where he presented his notoriously complex yet spectacular dessert from the Masters, ‘Passion for Caramel’. Now, Deniz has combined his passion for wine and chocolate in his latest venture, Cuvée Chocolate, which produces artisan Australian-made chocolate to complement an array of wines. Deniz was recently filming two videos for Savour Online Classes so we decided to have a quick catch up!

When and how did you get into chocolate and patisserie?

When I was 16 I got an apprenticeship in the wonderful Cron & Lanz pastry shop in Göttingen, Germany. This sparked my interest in patisserie and chocolate, and from there, I went on to work in various areas of the industry such as hotels and cruise ships before relocating to Australia.

You won the very first Savour Patissier of the Year competition, what made you enter?

I loved the idea of competing against such a high calibre of Australian and international pastry chefs. Savour Patissier of the Year was in its first year when I entered, which made it even more thrilling as no one knew a concept like it before.

Your infamous ‘Passion for Caramel Tart’ from MasterChef (and Savour Online Classes) has so many components and uses of caramel. How did you come up with such a complex recipe?

I was visiting my wife’s aunt in Sydney and she made us a banoffee pie for dessert. I had never tasted a banoffee pie before and I absolutely loved it! I was mesmerised by the flavours. My brain then went into creative mode and I began playing with new ideas and elements. That is where my Passion for Caramel Tart stems from – a simple banoffee!

Is that the most difficult thing you’ve made?

No, surprisingly! I presented it on MasterChef and all the contestants were able to put it together so it’s not as challenging as it sounds. Crème Brulee on the other hand is something that sounds so simple, but if it’s not 100% perfect you cannot serve it, so I’d say crème brulee is difficult to nail.

Tell us about Cuvée (pronounced que – vay).

Since living in Australia, I have discovered a new-found love for wine! A few years ago, my wife and I were at a winery for a tasting and they offered us chocolate to try with the wine. As it is my forte, I thought I would give it a go, but even with alcohol in my system the chocolate did not taste good. All my best ideas come together when I’ve had a bit to drink, so on the journey back from the tasting, I came up with the idea to create chocolate to complement wines. It took 7 months from generating the idea to putting it into action and creating the first chocolate bar.

What’s the future for Cuvée?

At present, we use a blend of cocoa beans when creating our couverture. I have a farm where I breed cattle, so my dream is to become as self-sustainable as possible. I aim to use as many beans from source and create as much chocolate from scratch as I possibly can.

 What’s been the highlight of your career so far?

The World Chocolate Masters was amazing. It was such a challenge to really push myself and I was mentored by the wonderful Kirsten Tibballs and Paul Kennedy. All in all, it was a rewarding experience in so many ways.

Passion for Caramel Tart and Eggcelence are now available on Savour Online Classes!

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInEmail this to someoneShare on RedditDigg this

Callebaut Gold Eclairs

EclairsAs seen on Studio 10, these caramel eclairs are made using Callebaut Gold couverture and garnished with delicate chocolate leaves.

Makes: 15

Pate A Choux

200 ml cold water
80 g unsalted butter
pinch of salt
5 g caster sugar
15 g milk powder
110 g baker’s flour, sifted
175 g whole eggs
QS vegetable oil spray, for greasing
QS plain flour, for dusting

  1. Combine the cold water, butter, salt and sugar in a saucepan and bring to a boil over a high heat. Add the milk powder and while boiling, stir to dissolve.
  2. Turn the heat off and add the sifted flour in one motion while stirring with a wooden spoon. Turn the heat back on to medium-low and continue to stir until the mixture comes together as a ball and forms a skin at the base of the pot. It can take approximately 2 minutes for small batches, or up to 5 minutes for large batches.
  3. Transfer the ball of dough to the bowl of a KitchenAid stand mixer fitted with a paddle attachment and mix on medium-low speed for approximately 1 minute.
  4. Allow to cool slightly and add the eggs in four additions, cleaning the sides of the bowl down with a rubber spatula after each addition.
  5. Once cool, transfer the dough to a disposable piping bag fitted with a star nozzle.
  6. Line a tray with baking paper and pipe the choux in a straight line. Spray with an even mist of vegetable oil spray, coating all sides of the choux. Spraying is part of the success of an even éclair – it prevents the surface from cracking.
  7. Place the choux in the freezer.
  8. Once hard, remove the choux from the freezer and cut into 12cm long pieces. If necessary, freeze the choux to re-harden each piece.
  9. Spray a baking tray with vegetable oil and dust with flour. Place the frozen choux pieces on top of the tray. Allow to defrost.
  10. Preheat the oven to 230°C, place the defrosted eclairs in and immediately reduce the temperature to 170°C.
  11. Bake for 35-40 minutes.

  Gold Chocolate Filling

150 g Callebaut Gold Chocolate
100 ml Bulla pure cream
½ tsp Heilala vanilla bean paste
300 ml full cream milk
25 g custard powder or cornflour (corn starch)
25 g caster sugar
120 g egg yolks
105 g unsalted butter

  1. Melt the chocolate in a heatproof plastic bowl in the microwave.
  2. Boil the cream and vanilla in a saucepan then pour over the melted chocolate. Whisk by hand to combine. This will create a ganache.
  3. Boil the milk in a saucepan.
  4. Mix the custard powder (or corn starch) and sugar together in a bowl, add in the egg yolks and whisk together by hand.
  5. Pour the boiled milk over the egg mixture and whisk together before placing the mixture back into the saucepan and whisking while it comes back to a boil.
  6. Transfer the mixture to a bowl and slowly add the butter a piece at a time while whisking. Cool to approximately 30°C and add in the chocolate ganache. When all the ganache is added, cover the bowl with plastic wrap and press the wrap onto the surface.
  7. Allow to cool at room temperature before placing in the fridge for at least 3 hours before using. You can make this filling up to three days in advance and store in the fridge until you’re ready to fill your éclairs.
  8. Pierce one end of the base of each baked éclair with a metal piping tube or the tip of a small sharp knife.
  9. Transfer the gold chocolate filling to a disposable piping bag fitted with an 8-10mm round piping nozzle. Pipe the filling into the pierced end of the éclair until it is full. The éclair is best eaten the same day or else the pastry will go soft.

Chocolate Leaves for Garnishing

100 g Callebaut Gold Chocolate
QS pesticide-free ivy, lemon or lime leaves
QS metallic powder, for dusting

  1. Melt the chocolate or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
  2. With a small brush, coat each leaf with metallic powder followed by a thin layer of melted chocolate. Ensure you don’t go over the side.
  3. Scrunch up a piece of foil and place each leaf on the foil to give it natural movement.
  4. Allow to set in the fridge for no more than 5 minutes.
  5. Remove each leaf from the chocolate using tweezers or your fingers. The chocolate leaves can be stored in an airtight container for up to 4 weeks.
Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInEmail this to someoneShare on RedditDigg this

Christmas Meringue Tree | Recipe by Kirsten Tibballs

Kirsten Tibballs' Bulla meringue Christmas tree

INGREDIENTS

Meringue

  • 3 large egg whites
  • pinch cream of tartar
  • 1 heaped tablespoon cornflour
  • 120g icing sugar
  • 132g caster sugar
  • green food colouring

Chocolate Cream

  • 300ml Bulla dollop cream
  • 250g good quality milk chocolate

 

  1. Pre-heat oven to 110°C (90°C fan-forced). Trace 6 circles in graduating sizes onto a piece of baking paper that fits your tray 12, 10, 8, 6, 4 and 2cm. Turn
  2. the baking paper over and place it on the tray.
  3. Sift cornflour and icing sugar together. Whisk the egg whites with the cream of tartar until you reach a firm peak and gradually add in the caster sugar, whisking for a minute to dissolve the sugar. Remove from the mixer and fold through cornflour and icing sugar mixture.
  4. Place an 8mm-10mm piping tube in a piping bag and pipe discs using the marked circles as a guide. With the remaining meringue mixture, pipe individual meringue kisses with one quarter of the mixture onto a lined flat tray with a 10mm piping tube.
  5. Add a small amount of green colour to create a pastel green finish and pipe one third of the remaining mixture into kisses. Add additional green colour and pipe half into kisses, once again add more colour to the remaining meringue and pipe into kisses.
  6. Bake for approximately 1 hour and 30 minutes or until the meringue is crunchy.
  7. Melt the milk chocolate in the microwave in 30 second increments until it has melted. Fold a small amount of the cream through the chocolate and then add
    remaining cream.
  8. Set the chocolate cream aside at room temperature for 40 minutes or in the fridge for 10 minutes until it firms up enough to hold.
  9. To assemble, secure the largest meringue disc to your serving plate with a small dollop of chocolate cream. Spread a layer of chocolate cream on top and layer the next disc. Continue this process with the discs layered with chocolate cream. Coat the outside
    with chocolate cream by piping it on or spreading it with a knife.
  10. Alternate the different coloured meringue kisses and place them on the outside, adhering them to the chocolate cream. This can be finished up to 5 hours in advance.

Note: The meringues can be stored in an airtight container for a week prior to assembly.

 

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInEmail this to someoneShare on RedditDigg this

Christmas Gingerbread Biscuits | Recipe by Kirsten Tibballs

Kirsten Tibballs' Christmas gingerbreadDifficulty: easy
Cooking time: less than 30 minutes
Serves: 10 or more

INGREDIENTS

Gingerbread

  • 290g plain flour
  • 85g caster sugar
  • 10g gingerbread spice
  • 135g honey
  • 20g unsalted butter, softened
  • 5g bicarbonate of soda
  • 45g hot water

Royal icing

  • 50g egg white
  • 150g pure icing sugar, sieved

METHOD

For the gingerbread, in a mixer bowl with the paddle attachment add in the flour, caster sugar, gingerbread spice, honey and butter. Mix with the paddle attachment until combined.

Dissolve the bicarbonate of soda in the hot water and add it to the mixture, continuing to mix until all of the ingredients are incorporated and it comes together as a dough.

Roll out the dough to approximately 4mm thickness on a surface lightly dusted with flour.

Cut the gingerbread shapes and pierce with a hole to allow for ribbon.

Place cut out shapes onto a lined tray.

Bake at 170°C for 7-8 minutes.

Allow to cool.

For the royal icing, place the egg whites in a bowl and mix through the sieved icing sugar.

If needed adjust the icing by adding more egg white or icing sugar until you have a firm piping consistency.

Royal icing sets very hard very quickly, so keep it covered and in the fridge when you are not using it.

When ready to use, place the icing in a piping bag with a small round tip. Pipe the prepared royal icing onto the biscuits and set aside to set.

Thread with ribbon and tie with a bow.

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInEmail this to someoneShare on RedditDigg this

Healthy Granola Verrines | Recipe by Kirsten Tibballs

Healthy-Granola-Verrines

Green Apple Jelly

Yield 10 cups at 30g per cup.

65g Water
50g Caster Sugar
5g Gold Gelatine Sheets
1g Citric Acid
190g cold pressed apple juice

In a medium saucepan bring the water and the sugar to a boil to make a syrup.  Add the pre-soaked gelatine, citric acid and lastly the apple juice. Deposit 30g into each cup. Allow to set.

Granola

Yield 86 cups at 15g per cup.

375g rolled oats
140g slivered almonds
170g cashews
85g shredded coconut
150g dark muscovado sugar
180g honey
65g oil
5g sea salt
100g Golden raisins
100g raisins
100g cranberries

In a large bowl mix the oats, almonds, cashews, coconut and sugar until combine. Warm the honey with the oil and pour over the oat mixture. Spread mixture out onto a silpat mat and bake for 60-70 minutes at 120°c 5turning every 15 minutes to ensure an even bake. Remove from the oven and stir through the dried fruits. Store in airtight container. Deposit 15g per cup.

Yoghurt Mousse

Yield 15 with 35g in each cup. (same weight for Chantilly cream)

300g Bulla pure cream
30g sugar
½ tsp vanilla paste
225g pot set yoghurt

Whip the cream with the sugar and vanilla until medium peaks. Fold thought the yoghurt. Deposit 35g of the mousse on top of the granola.

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInEmail this to someoneShare on RedditDigg this