In a saucepan large enough to dip the croissants, boil the
sugar and water until the sugar is dissolved and set aside. Cut the croissants
in half and dip the cut sides in the prepared sugar syrup, place them on a
2 Free Range Eggs
170g Almond meal
100g Flaked Almonds
Icing sugar for dusting
Pre-heat the oven at 170°C. Combine the butter and sugar
until all the lumps of butter have been eliminated. Add the eggs slowly into
the butter. Add the almond meal and mix until combined. Spread or pipe the
prepared almond cream onto the syrup soaked base and then place the top half of
the croissant on. Soak the top of the croissant in additional syrup and then
pipe or spread almond cream on top and cover with a sprinkle of flaked almonds.
Place the croissants on a lined tray and bake at 170°C for 20-25 minutes.
Catch Kirsten all year-round in Savour Online classes. There’re currently over 290 classes online, each of which include a video tutorial and a detailed recipe, with new ones each week with Kirsten or an esteemed guest chef! Recipes are developed and tested over and over for weeks and are exclusive to the Savour online platform.
Step into the Savour kitchen to get hands-on with our in-depth classes for all levels of expertise. There’re more than 20 classes to choose from in chocolate, macarons, pastry and tarts, patisserie and cakes, and vennoiserie – with introduction classes, pop-up and seasonal classes, and classes with esteemed guest chefs from around the world. You’ll get a detailed recipe booklet, an apron, lunch and all your creations packaged to take home on the day ! Kirsten teaches pop-up classes throughout the year, so keep an eye on our website to find out when!
A go-to destination for tips, tricks and simple chocolate
and patisserie recipes with Kirsten! It’s also a place where Kirsten can take
you along on her travels, near and far, to give you a behind-the-scenes insight
into working in the industry.
Chocolate: A book for the everyday baker, with easy-to-follow
recipes from a delicious sticky chocolate donut to the best brownies you’ve
Chocolate to Savour: Designed for professionals boasts complex recipes to broaden an experience repertoire and inspire creativity in the industry. This is out of print but you might find a few copies floating around online!
Put it in your diary: Kirsten Tibballs is coming to SBS Food! Her television show The Chocolate Queen is hitting Australian screens 6pm weeknights from Monday June 3rd on SBS Food!
With Kirsten’s favourite tips and
tricks, you don’t need to be a professional to make showstopping creations
in your own kitchen. According to Kirsten, chocolate is THE most versatile
ingredient out there and she proves it with a range of quick and easy recipes.
From levelling-up dessert classics like chocolate mousse, to making a quick
chocolate rose garnish using only plastic wrap, you’ll be a master in no time.
Kirsten may be a leader in the chocolate industry but having been
baking since she was a child with her mother and grandmother, and now passing
those recipes onto her son, she has a soft spot for wholesome homemade treats. The Chocolate Queen brings you reliable
crowd-pleasers and family favourites from a decadent brownie to a chocolate taco,
and even a chocolate toastie.
All the recipes from the show are available on the SBS Food website, so you can add them to your repertoire and create them for your loved ones at home. They’re sure to impress and will have your family and friends hanging out for more.
So, tune in and join the Chocolate
Queen herself for some simple, yet beautiful, homemade chocolate recipes –
including a banana split like one you’ve never seen before!
As a pastry chef I am committed to supporting local
producers and milk and cream are ingredients I use in my work every day, but
not often enough do I stop to think about the consistency of supply and where
it comes from. Australia’s dairy industry is entering an uncertain future as
the drought blazes on, stalling growth in milk production.
The milk shortage started back in 2016 when Murray Goulburn,
one of Australia’s biggest dairy co-ops, buying milk from farmers and selling
it both nationally and internationally left a lot of dairy farmers high and
dry. Withholding information about global milk prices dropping, Murray
Goulbourn slapped large debts on farmers, causing many to leave the industry
which has contributed to today’s shortage in production.
The Australian milk shortage has been a somewhat hot-topic
in the media in the past few years, with supermarket giants like Coles and
Woolworths reducing their home-brand retail prices to $1 and $1.10 a litre, but
the issue runs deeper as the drought continues to blaze through rural
With weather conditions effecting feed quality and quantity,
skyrocketing prices of feed and water, there’s no drought-relief in sight. With
the drought expected to worsen in the foreseeable future, the Bureau of
Meteorology recorded 2018 as Australia’s 39th-driest from the year
1900, the input costs are expected to rise for Australian farmers. As a result,
Rabobank reported that we’ve seen a 15% increase of Australian dairy farmers
sending their herd off to meat markets, causing a 12% reduction in the
Australian milk pool in the last 12 months.
Milk supply has not only been affected in Australia but has
stalled the world over. As one of the global Big 7 exporters — along with the
US, EU, New Zealand, Brazil, Argentina and Uruguay — we’ve seen the combined
milk-supply growth continue to slow. Unfortunately, this isn’t expected to
improve all that much in the next year.
According to Dairy Australia, Australia exports around a
third of its overall dairy production but farmers are looking to nurture
long-term relationships with Australian companies. John Hayes, the National
Sales Manager of Bulla Dairy Foods, says ‘Over the past 2 years, Bulla Family
Dairy have committed to increasing their direct supply from partnerships with
Australian farms, rather than relying on co-operatives, as part of their
commitment to integrity and sustainability.’ One thing we don’t consider when
we talk about milk is how we also need milk to create cream. The market is
seeing such a shortage of milk that Bulla, a family owned company, is one of
the few in the Australian market still producing cream which many of their
competitors have had to stop producing, instead focussing on other products.
To develop my recipes, I endeavour to use the highest calibre ingredients and in sourcing my milk locally I can be sure of its quality. As a business owner, I understand the mutually beneficial relationship between consumer and supplier and will continue to keep it local and support our dairy industry as they support me.
Pectins, you say. What are they and how are they used? Now is the time to find out! Kirsten Tibballs travelled to Spain recently to speak to the experts at Sosa and now she’s bringing you an exclusive series of videos on Savour Online Classes.
First up is the back to basics class. Kirsten explains the facts about some of the most common pectins such as jaune, NH, X58, low sugar pectins and acid free pectins. Kirsten also outlines what pectins can be used for certain applications and how to achieve the ultimate gelification.
Once you’ve nailed the basics, we’ll be releasing our practical application videos with some of our favourite recipes that utilise pectin. Tune in by subscribing to Savour Online Classes.