Category Archives: Online Shop

Versawhip: Whipping Our Chefs into a Frenzy

VERSAWHIP 600K MODIFIED SOY PROTEINRecently, our talented chefs have begun experimenting with a new product that is fast becoming popular in modern patisserie creations.  Versawhip™ 600K is a pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam.  Used to assist in the stabilization of foams, especially whipped ones, it’s a great substitute for egg-albumin or gelatine in foam recipes.  Versawhip has greater strength than egg whites and a wider temperature range than gelatine and when used in combination with egg-albumin or gelatine, Versawhip will actually increase their effectiveness.  Here we give you the essential facts to get you on your way to creating a perfect foam!

Benefits

Versawhip is a desirable ingredient because it has no egg taste and can withstand conditions that egg foams would not be stable in.  It provides double the aerating capability of egg whites and has very little synaereses, or weeping, than egg foam.  It has great flavour release, greater acid and heat tolerance than egg whites and a lower bacteria risk.

Versawhip results in a much more stable foam that cannot be over-whipped and can be used in hot or cold foams.  It has a lighter mouthfeel and can be thickened with xanthan or sugar.

Versawhip Foam

Foam made with Versawhip

How to use

Versawhip can be used in hot or cold foams and is ideal for making vegan meringues, macarons and foams.  It is best mixed in a blender and will need to be refrigerated for several hours after mixing to ensure a durable foam is achieved.  The mixture can then be foamed either by whipping or charging in a whipping siphon.

By itself, Versawhip will create an airy foam in low concentrations and a creamier, but still airy foam in higher concentrations.  Versawhip can be used with very acidic ingredients, such as lime juice, but cannot be used with products containing fat.  It will foam if used with alcohol, but the foam weakens as alcohol concentration increases.

Versawhip™ 600K is now available to purchase at the Savour retail shop in Brunswick and through our online retail store

To see Versawhip in action, subscribe to our Online Classes where internationally renowned pastry chef, Antonio Bachour, uses the product to create a sensational Apple Foam as part of his Crème Brulee and Apple recipe.

Antonio Bachour's Creme Brulee and Apple

Brilliant book – ‘Evolution’ by Jordi Puigvert’s in store at Savour

EvolutionThe brilliant book ‘Evolution’ by Jordi Puigvert is back in stock at Savour Chocolate & Patisserie School.

 

Jordi Puigvert has traveled the world teaching pastry and culinary professionals the results of his research and technical progresses. As for the regular courses he gives, places like Hong Kong, Italy, Singapore, the USA or Taiwan –among other– are usual on his agenda.

 

Filled with stunning photography, ‘Evolution’ seeks to answer questions every pastry chef wants to know, including:

Evolution7

 

How can we whip a meringue without applying heat, without using egg whites and still obtaining the greatest stability?

 

How can a gelatin withstand temperatures of up to 80ºC – for example inside a cake – and still hold its structure?

 

How can we keep a frozen product from losing water while thawing?

 

How can we make a cuttable pistachio praliné without the need for chocolate couverture or cocoa butter?

 

How can we easily turn a regular mousse into a frozen one without modifying the basic recipe?

 

Find the answers and more inside ‘EVOLUTION’. Purchase your copy from our store.

Boiron Puree available at Savour Chocolate & Patisserie School

Boiron fruit puree are available to purchase at Savour Chocolate & Patisserie School. Savour uses Boiron Frozen Puree is all our hands-on cooking classes in Melbourne and our Online Classes.

 

To make your own puree, it requires quite a lot of work. With Boiron frozen puree it is simple to use and it lasts a long time in the freezer. But most of all, the taste is delicious!

 

The Boiron currently in stock include:

– Blackcurrant Cassis

– Blood Orange

– Cherry

– Coconut

– Kalamansi

– Lemon

– Lime

– Lychee

– Mandarin

– Mango

– Passionfruit

– Raspberry

 

Boiron Frozen Puree can purchased only in-store at Savour Chocolate & Patisserie School, 22 Wilson Road in Brunswick, Victoria.

so good…issue 11 available now at Savour

We’re happy to report that so good.. issue #11 is now on sale at Savour Chocolate & Patisserie School.

 

Kirsten Tibballs, Director of Savour School, has a stunning entremet featured in the magazine called ‘midnight’. “This entremet contains all my favourite flavours and has a delectable mouth feel with its array of textures” explains Kirsten. “I like the open sides and combination of matte and shine finish”.

 

You can order your copy at the Savour Online Store for $39.95.

 

Other chefs featured in the magazine include:

 

so good 11Albert Adrià and Oriol Balaguer, ‘Being copied is an honor. Only the good ones are copied’
Emmanuel Ryon, freedom to create
John Kraus, Patisserie 46. A moment of happiness
Nathaniel Reid, well-rounded
Josean Alija, ‘Muina’ desserts with light essence
Nicolas Boussin, the soul of desserts
Cyril Lignac and Benoît Couvrand, dual harmony
Michael Laiskonis, the professor
Martin Chiffers, building a team
Luca Lacalamita, balancing knowledge and imagination
Yoshiaki Kaneko, overwhelming love for france
Antony Prunet, the squire of savoir faire
Martin Benn, where west and east meet
Jong Hun Won, korean eyes, pastry sight
Jordi Sempere, perseverance
Jerome Jacob, talent in its pure state
Florent Cantaut, emotion hunter
Nicolas Jordan, the four values of the trade
Hans Ovando, sweet passions
Anna Polyviou, sharing fun
Hofmann pastry shop, the restaurant-patisserie
Eric Bertoïa, Épicerie Bouloud. Clients first
Dimitri Fayard, variety is the spice of life
Louisa Ho, a change in chinese pastry

 

Kirsten Tibballs’ Signature Chocolate Mould now available!

Kirsten Tibballs - Chocolate Crocodile MouldRecently, I was given the honor of creating a signature chocolate mould to be available all around the world.

 

The crocodile is an iconic animal to Australia, so I designed the mould to mirror its beautiful texture and provide unlimited possibilities for adding colour to the shape.

 

The individual chocolates in the mould (Code: C1733)  measures 120 x 26 x 18.5mm and 3 x 2 pc/ 40gr, whilst the mould itself measures at 275 x 135 x 24.

 

This unique mould is now available at Savour Chocolate & Patisserie School in a limited quantity. You can order them here at our Online Store.