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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.

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!

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.

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.