Monthly Archives: July 2017

Decadent Chocolate Tart by Kirsten Tibballs

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Kirsten TibballsMy Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot.

It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats.


Biscuit Tart Base

Baking Time: 15 minutes

250g      Chocolate Ripple BiscuitsDecadent Chocolate Tart
15g        Desiccated Coconut
110g      Unsalted Butter, melted

Crush the biscuits and combine with the coconut and melted butter. Press the mixture into the base and sides of a 25cm fluted flan tin and cool in the fridge for 10 – 15 minutes to allow the base to set.

Crispy Almonds

70g         Caster (Superfine) Sugar
50g         Water
250g       Almond Splinters

Preheat the oven to 160°C. Boil the sugar and water together in a small saucepan until all the sugar has dissolved. Pour the prepared sugar syrup over the almonds that have been placed in a bowl and mix together. Place the slithered almonds onto a lined baking tray and roast into the oven for 15-18 minutes or until golden brown. Turn the almonds every 5 minutes to ensure they roast evenly. Remove from the oven and leave at room temperature to cool.

Chocolate Filling

150ml     Bulla Thickened Cream
395g       Condensed Milk
30g         Unsalted Butter
400g       Callebaut Dark Chocolate
135g       Crispy Almonds (recipe above)

Boil the cream in a medium saucepan. Once the cream has boiled, immediately add in the condensed milk and butter. Using a spatula, stir gently over a low heat for a couple of minutes. Remove from the heat, add in the chocolate and whisk to combine. Pour the mixture into a bowl and add in two thirds of the slithered almonds. Mix until combined and pour into the prepared tart base. Place in the fridge for 3-4 hours to set.

Finishing

1 block          Good Quality Milk Chocolate
1 Piece          Fresh Coconut
10 Pieces      Fresh Raspberries
QS                  Remaining Crispy Almonds*

Using a vegetable peeler, create some chocolate shavings with the chocolate block. Use the same technique to create some coconut shavings. Sprinkle a combination of the shavings, fresh raspberries and almonds on top of the tart just prior to serving.

Mix n Make with Kirsten Tibballs released on App Store

“Mix n’ Make” your way through thousands of combinations of patisserie products in a new and unique live recipe app, available for free now on the app store.

COMBINE YOUR FAVOURITE FLAVOURS

You want chocolate everything? Sure. How about passionfruit and coconut cream? No problem. When you “Mix n’ Make” you don’t have to conform to the classics. Make anything (and everything) that your taste buds desire. You’re a lemon and coffee person? We don’t judge, that’s cool with us!

CREATE, SAVE AND PRINT YOUR OWN RECIPES

Love your work? You can print a copy of your recipe to keep in your kitchen. Make these go-to recipes your signature creations at dinner parties. You’ll be an instant hit!

A LIVE ACTION RECIPE BOOK

Change a macaron colour and voila, the recipe also changes colour. Change a beginner element to a complex element and you’ll see the difficulty level increase. Your recipes can be as easy, difficult, colourful or interchangeable as you want, with all changes in REAL TIME. Give it a go!

RECIPES DEVELOPED BY KIRSTEN TIBBALLS

Beautiful tarts, macarons and eclairs created exclusively for the app by Kirsten Tibballs, world renowned, award winning celebrity pastry chef.

OVER 1,500 MACARON COMBINATIONS

Mix over a thousand different variations, each macaron with their own unique names. Can you create Midnight Blue or the Irish Coffee macaron?

SHARE YOUR CREATIONS WITH FAMILY AND FRIENDS

Drop a not-so-subtle hint to your loved one by sending your fabulous recipe to family and friends through Airdrop, Email, SMS and more. We can’t guarantee they’ll make it for you, but it’s worth a shot, right?

RIGOROUSLY TRIED AND TESTED

Kirsten and her team at the world renowned Savour Chocolate & Patisserie School have spent months testing and developing each combination of recipe. You can be assured that not only these recipes work perfectly, but of course, are also scrumdiddlyumptious to eat. Trust us, we’ve tasted everything!

GET VIDEO TIPS FROM THE ‘QUEEN OF CHOCOLATE’

Don’t worry, you’re not alone. Kirsten is here to help guide you on your patisserie journey, giving you tips and tricks to increase your skills and knowledge.

IMPERIAL OR METRIC – YOUR CHOICE!

How time consuming is it to download a recipe, only to have to use a unit converter to change all weights? In “Mix n’ Make” all the recipes are converted for you. Now you can use all that extra time to make even more products. You’re welcome.

UNLOCK NEW RECIPES AND LEVEL UP

Want a challenge? Unlock more complex and advanced recipe combinations to create. You’ll be a bona fide patisserie star in no time!

Download Mix n Make with Kirsten Tibballs now on the app store.

5 minutes with Cedric Grolet

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Cedric Grolet is one of the most prominent figures on the French pastry scene and reflects a new generation of pastry chefs. Having excelled to the top of his game at the age of 31, Grolet is now the Head Pâtissier at the prestigious Le Meurice in Paris. As well as reinventing French pastry classics, the award winning chef is famed for his sculpted fruit creations and the Rubik’s Cube. Cedric Grolet recently taught three exclusive hands-on classes to a limited number of students at Savour School. We caught up with him and here’s what he had to say…

How did you get into patisserie?

At the age of 7 I was already in the kitchen. My grandparents owned a hotel in Andrézieux-Bouthéon just outside Lyon and my earliest memory is tasting the vanilla ice cream they made for me. It was from that moment that I knew I wanted to be a pastry chef.

What are your favourite flavours?

I love the most simple flavours. Simple is always best, even when I am reinventing the classics.

Do you have a favourite sculpted fruit?

La Noisette (hazelnut) is my signature sculpted fruit. Not only is it my personal favourite, it is also the best seller at Le Meurice.1Y1A8602-Edit-2

What was your inspiration behind the Rubik’s cube?

The idea was initiated during the quarterly Club des Sucrés. The concept of the Club des Sucrés was introduced by Christophe Adam and Christophe Michalak and occurs every 3 months in France. It brings together the finest and most famous pastry chefs who discuss emerging trends and new themes. I have childhood memories about travelling in the car during summer holidays and playing games to keep me entertained for the duration of the journey. It was then that we proposed the theme of the Rubik’s cube.

Was it the most technical pastry you have created?

I am continually testing myself and generating new ideas but the Rubik’s cube was undoubtedly the most technical creation to date. It took two full days to make but the final result was impeccable and worth all of the effort and work.

What has been the highlight of your career so far?

My best achievement to date is when I took the position of Head Pâtissier at Le Meurice.

Tell us about your new book.

My new book “Fruits” will be released on 21st September 2017. There are 100 recipes and 450 pages. Each page is shot on a background that’s deeply connected to nature such as marble and grass.

Coconut Hot Chocolate Recipe

160410 081500ml             Full Cream Milk
500ml             Coconut Milk
100ml             Bulla Thickened Cream 35% fat
400g               Callebaut Arriba Milk Couverture 39%
100g               Shredded Coconut

Bring milk, coconut milk and cream to a boil.

Fold in the shredded coconut and wrap with glad wrap leave for 30 minutes to infuse.

Strain and pour over the Callebaut Arriba milk chocolate.

Blend with a stick blender.

Reheat to serve.