Category Archives: Uncategorized

Kirsten’s YouTube Relaunch

Kirsten Tibballs of Savour School
Kirsten Tibballs

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.

Subscribe to Kirsten Tibballs on YouTube to make sure you don’t miss this special event! 

Savour’s Open Day!

Chocolates & Pralines Level 2

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.

Kirsten Tibballs Explores Cocoa in Ghana

Kirsten Tibballs in Ghana

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!

Learn more

Watch the highlights here for free or sign up to Savour Online Classes for the full version by clicking here.

Shop

Browse our entire cocoa and chocolate range online and in-store at Savour.

The word on viennoiserie

Savour’s coloured croissants

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?

Daniel Alvarez at Savour

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.

You can learn how to make viennoiserie at Savour with our hands-on classes and online classes. Daniel Alvarez has also filmed a selection of online tutorials in viennoiserie which will be available on Savour Online Classes in 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.