Monthly Archives: December 2018

Sleigh What?

It’s never to late to whip up some festive desserts and this year is no different. Kirsten Tibballs has released a Christmas special to YouTube to show you how to create this very cute and festive sleigh. These mini petit gateaux cakes are full of chocolate and uplifted with a hint of fresh raspberry. Watch here.

Sleigh Petit Gateaux by Kirsten Tibballs

Sleigh Petit Gateaux by Kirsten Tibballs

Subscribe to the Kirsten Tibballs YouTube channel for this recipe and even more over the coming months!



Christmas is coming and it’s time to get baking with Savour! Try this festive Yule Log recipe from Kirsten Tibballs and have a very merry Christmas!

Christmas Yule Log Recipe

Christmas Yule Log Recipe

Christmas Yule Log

Makes: 2

Raspberry Jam
500 g frozen raspberries*
50 g caster sugar

1. Combine the raspberries and sugar in a saucepan and place on a medium heat.
2. Stir continuously until you reach 103˚C.
3. Allow to cool to room temperature for use in the sponge below. You can pour any leftover jam into individual sterilized jars and immediately turn upside down to seal the jar.

*Substitute:
500 g frozen raspberries or blueberries {for}
500 g frozen raspberries

Vanilla Sponge

236 g whole eggs
5 g Heilala vanilla bean paste
123 g caster sugar
123 g plain flour
2 g salt
22 g unsalted butter
1 dessert spoon of water
QS caster sugar, for sprinkling

1. Whisk the eggs, vanilla and caster sugar together for approximately 8-10 minutes until light and fluffy.
2. Fold through the sifted flour and salt.
3. Melt the butter and add a little bit of the sponge mixture to it. Add in the water before folding back into the remaining sponge mixture.
4. Spread the mixture into a three quarter size Flexipat and bake at 190˚C for 6-8 minutes.
5. As soon as it comes out of the oven, sprinkle with caster sugar.
6. Place a clean, damp tea towel on top and roll it on along the long side of the sponge with the tea towel still in place.
7. Unroll the sponge and remove the tea towel. Spread the jam on top.
8. Reroll the sponge and cut out 2 lengths of 22cm.
9. Freeze.

Chocolate Truffle Mousse

9 g gold gelatine sheets
800 ml fresh cream 35% fat
100 g caster sugar
100 g liquid glucose
100 ml water
320 g Callebaut 811 dark couverture 53.8%

1. Soak the gelatine sheets in a bowl of cold water until soft and pliable.
2. Semi-whip the cream in the bowl of a stand mixer and set aside in the fridge.
3. Boil the sugar, glucose and water together in a saucepan. As soon as the sugar has dissolved, add in the pre-soaked and drained gelatine. Immediately pour over the dark couverture in a bowl.
4. Whisk together until the couverture is fully melted then fold in the semi-whipped cream.

Chocolate Glaze

104 g water
250 g caster sugar
250 g liquid glucose
140 g condensed milk
30 g Van Houten Intense Deep Black cocoa powder 10-12%
110 g Callebaut 2815 dark couverture 58%
22 g gold gelatine sheets
208 g mirror glaze

1. Soak the gelatine sheets in a bowl of cold water until soft and pliable. Drain the gelatine and melt in the microwave in 30 second intervals.
2. Heat the water, sugar and glucose together in a saucepan.
3. Add the condensed milk, couverture and cocoa powder and combine.
4. Add the gelatine and mirror glaze.
5. Emulsify with a stick blender and allow to rest overnight.
6. Use the glaze between 30˚C – 32˚C.

Cocoa Sable Dough

110 g unsalted butter
17 g Callebaut cocoa powder 22-24%
55 g pure icing sugar
44 g whole eggs
1 g salt
1 Heilala vanilla bean
20 g almond meal
180 g plain flour
3.5 g baking powder

1. Combine the butter, icing sugar and cocoa powder in the bowl of a stand mixer.
2. Add the eggs, salt and cut and scraped vanilla bean.
3. Add the remaining dry ingredients.
4. Remove from the mixer and press into a flat, even square. Cover with plastic wrap and cool in the fridge for 1 hour.
5. Roll the chilled dough out to a 4mm thickness and cut into rectangles 29cm x 13cm.
6. Place the dough on a perforated tray lined with a perforated Silpain mat. Bake at 170˚C for 8-10 minutes.

Cocoa Streusel

24 g Van Houten Intense Deep Black cocoa powder 10-12%
75 g plain flour
2 g Maldon sea salt
90 g caster sugar
90 g hazelnut meal
2 fresh limes, zested
75 g unsalted butter

1. Combine all the ingredients in a food processor until you achieve a crumb consistency.
2. Spread the mixture onto a Silpat mat and cool in the fridge.
3. Once chilled, bake at 180˚C for 8 minutes.

Mushroom Caps

200 g Callebaut W2 white chocolate 28%
20 g orange oil soluble colouring
20 g Callebaut cocoa butter, melted
QS Callebaut W2 white chocolate 28%, tempered

1. Temper the white chocolate and add in the orange colouring.
2. Add the melted cocoa butter and combine.
3. Transfer the mixture to a piping bag and pipe the mushroom cap shapes onto a sheet of baking paper.
4. Allow to set for 5-10 minutes.
5. Transfer the tempered white chocolate (without any orange colour) to a paper piping cone and pipe random dots of chocolate on top of the set mushroom caps.

Mushroom Stems

200 g Callebaut W2 white chocolate 28%
3 tbsp of water

1. Temper the white chocolate and add the water to thicken it.
2. Transfer to a piping bag and pipe the mushroom stems onto a sheet of baking paper.
3. Allow to set for 5-10 minutes. Before the stems are completely set, smooth the sides with a sharp knife.
4. Adhere the stems to the mushroom caps with some leftover tempered white chocolate.

Assembly

QS micro herbs

1. Pipe a layer of chocolate mousse into the base of the Silikomart ‘Kit Buche’ mould (ref. TOR250 x 90).
2. Tap the mould on the bench to eliminate air bubbles.
3. Spread the mousse up the sides of the mould with a spoon.
4. Place the Swiss roll into the centre of the mousse and pipe more mousse on top.
5. Smooth the mousse with a palette knife and ensure the sponge is covered.
6. Freeze for 24 hours.
7. Unmould and pour the glaze on top at the correct temperature. Allow to sit for a few minutes until it stops dripping, then clean the edges with a sharp knife.
8. Place on top of the rectangle of sable dough and decorate with the mushrooms and streusel.
9. Finish with micro herbs.