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.
We are very excited to announce the relaunch of Kirsten’s YouTube channel in March of this year!
The new and improved channel will take a fresh look at some classic content, such as simple recipes and quick tips that can be easily completed in the home kitchen, complete with a free written recipe for your favourite treats – as well as some fantastic new creations for you to try. Kirsten will also be introducing behind-the-scenes footage of event preparation, stage and media appearances, and the sacred, messy, fun, creative process of recipe testing for all of her newest delicious experiments.
Recently, Kirsten has taken a tour of one of the most famous foodie cities in the world – Paris – and we’ve got some incredible footage of all that Paris has to offer, including a list of Kirsten’s favourite chocolate and patisserie shops in the famous City of Love.
So, keep an eye out for some brand new content next month! Coming up, we have interviews with French Master Pâtissier, Christophe Michalak, and world-famous pastry chef, Christophe Adam, of L’Eclair de Genie.
It’s that time of year again! Savour Chocolate & Patisserie School will be hosting its biannual open day on Saturday 23rd March. For one day only, you can watch free chocolate and patisserie demonstrations from Kirsten Tibballs and Paul Kennedy. Explore our state of the art kitchen, which hosts some of the world’s most iconic pastry chefs and eat plenty of treats on the day!
It’s the perfect opportunity for budding bakers, pastry chefs and chocolatiers to see what it’s all about before enrolling in one of our popular hands-on classes. You’ll also get to find out about online classes and our exclusive VIP programme, which is ideal for more long term training. Four demonstrations will run every hour from midday and each will display the same products, so you won’t miss out.
Admission is free but limited spaces are available and reservations are required. Book here.
Cocoa is the essential ingredient in chocolate and transforming cocoa beans into chocolate is an arduous process. We all love chocolate, but what do we know about the process and where does cocoa come from? Kirsten Tibballs travelled to Ghana to meet those involved in every aspect of cocoa, from growing and fermentation to drying and grading, before we see the final product as chocolate.
Released as an exclusive to subscribers of Savour Online Classes, this 3 part documentary series, Cocoa Plantations of Ghana, was an absolute hit. Due to the success of the series, we’ve released a 15 minute highlights video on YouTube to show you what you can expect!
Viennoiserie may not be a familiar term to all, but it refers
to a category of lesser sweet pastries, such as croissants, Danish pastries and
pain au chocolat. Said to be brought to France by bakers from Vienna, these
pastries are absolutely delicious and equally tricky to create! The method
involves folding or kneading large quantities of butter with the pastry and a
process of rolling the dough, known as lamination. Precision is imperative to
creating luscious layers and flaky pastry.
Traditionally eaten as breakfast, these boulangerie
favourites have garnered a huge interest recently, becoming one of the
industry’s biggest trends and forcing pastry chefs to think outside the box. You’ve
got the iconic croissant, but now we’ve introduced the bicolour croissant; there
has been the amalgamation of a muffin and croissant to produce the ‘cruffin’;
and ‘cronuts’ (croissant + doughnut) now exist in all their glory. We’ve even
seen a croissant cube! But, what’s next?
One of the masters of viennoiserie, Daniel Alvarez, came to Savour this month to share his recipes, techniques and fresh perspective on these butter rich pastries. Daniel has been in the industry all his life, having come from a family of pastry chefs where he recalls sleeping on bags of flour when he had to! Now the owner of Dalua pastry shop in Spain, Daniel is famous for his millefeuille, croissants, panettone and cookies. He remembers his father saying to him, “the first thing you have to do in the morning is viennoiserie, and if it turns out good, the rest of the day will be easy”. For this reason, viennoiserie is embedded in his DNA. Daniel sees viennoiserie doughs as living products and he is humble to their tradition. He enriches his creations with all kinds of fillings, such as creams, ganache, almonds and fruit, staying true to the original product but adding a worthwhile twist.
Nowadays, consumers are drawn to colours and intriguing flavour combinations – the underlying theme being that it is “Instagrammable”. But, how far will the hybrid trend go? Will pastry do the full circle and revert to the classics? Only time will tell, but for now we’re enjoying the creativity surrounding viennoiserie.