Tag Archives: becoming a chef

Tropical Mince Pies | Recipe by Kirsten Tibballs

Kirsten Tibballs' tropical fruit mince tarts

INGREDIENTS

Shortbread

      450g flour
      250g butter
      150g sugar
      52g egg
      25ml water

Tropical fruit filling

      435g brown sugar
      58ml orange juice
      174g mango, diced
      130g banana, diced
      420g pineapple, diced
      2.5g gingerbread spice
      116g dried apricots
      58g candied orange peel or dried orange peel
      14g vinegar
      35g sultanas

METHOD

For the shortbread, combine sifted flour and butter to form a crumb. It is important that you do not over mix at this stage.

Combine sugar, water and egg and add to the crumb mixture combine until smooth dough is formed without excessive mixing.

Allow to rest in the fridge and roll out once the dough has firmed up again.

For the filling, dice the fresh and dried fruit to approximately 8mm.

Melt brown sugar in a pan with the orange juice and add in the diced mango and pineapple. Then add in the gingerbread spice.

Cook on a high flame and add banana and the dried fruits.

Add the vinegar and reduce until you achieve a chutney consistency.

Place the prepared chutney into a bowl and cover with plastic wrap and allow to cool.

To assemble, roll the prepared shortbread pastry to a thickness of 3mm and cut 30 x 80mm discs for the base.

Line individual tart moulds 60mm in diameter and height 23mm, with the pastry and fill with the cooled fruit mince.

Roll the remaining pastry to 3mm thickness and cut tops for the tart with a 60mm round cutter.

Place the cut pastry disc directly on top of the fruit mince and press the edges to remove the excess pastry.

With a small knife puncture a small hole in the top of the pastry.

Roll additional pastry or keep your offcuts flat and roll out to a 2mm thickness, and with a holly cutter cut three holly leaves per tart. Using a brush place a small amount of water on top of the tart to adhere each holly leaf.

Create three small holly berries per tart with the left over pastry and place in the middle of the tart.

Bake at 200°C for approximately 8 minutes.

Remove from the mould while they are still warm. Store in an airtight container at room temperature.

Christmas Wreath | Recipe by Kirsten Tibballs

Kirsten Tibballs' Christmas wreath

INGREDIENTS

130g Callebaut 811 Dark Couverture
12 roasted hazelnuts, quartered
18 whole almonds with skin roasted
18 pistachios
18 golden raisins
6 glace cherries, quartered
ribbon

METHOD

Temper the dark chocolate by melting it in a plastic bowl on high in the microwave for 30 seconds at a time until you have half liquid chocolate and half solid chocolate.

Stir it vigorously without additional heat until all the chocolate is melted.

If you have some stubborn pieces of unmelted chocolate, gently melt them for a few seconds with a hair dryer.

Use a silicon ring or silicon doughnut mould and place all the fruit and nuts in the base. Pipe the prepared chocolate on top and place it in the fridge for 10 minutes to set.

Unmould and tie ribbon on to hang.

Decadent Chocolate Tart by Kirsten Tibballs

Decadent-Chocolate-Tart-by-Kirsten-Tibballs

Kirsten TibballsMy Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot.

It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats.


Biscuit Tart Base

Baking Time: 15 minutes

250g      Chocolate Ripple BiscuitsDecadent Chocolate Tart
15g        Desiccated Coconut
110g      Unsalted Butter, melted

Crush the biscuits and combine with the coconut and melted butter. Press the mixture into the base and sides of a 25cm fluted flan tin and cool in the fridge for 10 – 15 minutes to allow the base to set.

Crispy Almonds

70g         Caster (Superfine) Sugar
50g         Water
250g       Almond Splinters

Preheat the oven to 160°C. Boil the sugar and water together in a small saucepan until all the sugar has dissolved. Pour the prepared sugar syrup over the almonds that have been placed in a bowl and mix together. Place the slithered almonds onto a lined baking tray and roast into the oven for 15-18 minutes or until golden brown. Turn the almonds every 5 minutes to ensure they roast evenly. Remove from the oven and leave at room temperature to cool.

Chocolate Filling

150ml     Bulla Thickened Cream
395g       Condensed Milk
30g         Unsalted Butter
400g       Callebaut Dark Chocolate
135g       Crispy Almonds (recipe above)

Boil the cream in a medium saucepan. Once the cream has boiled, immediately add in the condensed milk and butter. Using a spatula, stir gently over a low heat for a couple of minutes. Remove from the heat, add in the chocolate and whisk to combine. Pour the mixture into a bowl and add in two thirds of the slithered almonds. Mix until combined and pour into the prepared tart base. Place in the fridge for 3-4 hours to set.

Finishing

1 block          Good Quality Milk Chocolate
1 Piece          Fresh Coconut
10 Pieces      Fresh Raspberries
QS                  Remaining Crispy Almonds*

Using a vegetable peeler, create some chocolate shavings with the chocolate block. Use the same technique to create some coconut shavings. Sprinkle a combination of the shavings, fresh raspberries and almonds on top of the tart just prior to serving.

Mix n Make with Kirsten Tibballs released on App Store

“Mix n’ Make” your way through thousands of combinations of patisserie products in a new and unique live recipe app, available for free now on the app store.

COMBINE YOUR FAVOURITE FLAVOURS

You want chocolate everything? Sure. How about passionfruit and coconut cream? No problem. When you “Mix n’ Make” you don’t have to conform to the classics. Make anything (and everything) that your taste buds desire. You’re a lemon and coffee person? We don’t judge, that’s cool with us!

CREATE, SAVE AND PRINT YOUR OWN RECIPES

Love your work? You can print a copy of your recipe to keep in your kitchen. Make these go-to recipes your signature creations at dinner parties. You’ll be an instant hit!

A LIVE ACTION RECIPE BOOK

Change a macaron colour and voila, the recipe also changes colour. Change a beginner element to a complex element and you’ll see the difficulty level increase. Your recipes can be as easy, difficult, colourful or interchangeable as you want, with all changes in REAL TIME. Give it a go!

RECIPES DEVELOPED BY KIRSTEN TIBBALLS

Beautiful tarts, macarons and eclairs created exclusively for the app by Kirsten Tibballs, world renowned, award winning celebrity pastry chef.

OVER 1,500 MACARON COMBINATIONS

Mix over a thousand different variations, each macaron with their own unique names. Can you create Midnight Blue or the Irish Coffee macaron?

SHARE YOUR CREATIONS WITH FAMILY AND FRIENDS

Drop a not-so-subtle hint to your loved one by sending your fabulous recipe to family and friends through Airdrop, Email, SMS and more. We can’t guarantee they’ll make it for you, but it’s worth a shot, right?

RIGOROUSLY TRIED AND TESTED

Kirsten and her team at the world renowned Savour Chocolate & Patisserie School have spent months testing and developing each combination of recipe. You can be assured that not only these recipes work perfectly, but of course, are also scrumdiddlyumptious to eat. Trust us, we’ve tasted everything!

GET VIDEO TIPS FROM THE ‘QUEEN OF CHOCOLATE’

Don’t worry, you’re not alone. Kirsten is here to help guide you on your patisserie journey, giving you tips and tricks to increase your skills and knowledge.

IMPERIAL OR METRIC – YOUR CHOICE!

How time consuming is it to download a recipe, only to have to use a unit converter to change all weights? In “Mix n’ Make” all the recipes are converted for you. Now you can use all that extra time to make even more products. You’re welcome.

UNLOCK NEW RECIPES AND LEVEL UP

Want a challenge? Unlock more complex and advanced recipe combinations to create. You’ll be a bona fide patisserie star in no time!

Download Mix n Make with Kirsten Tibballs now on the app store.

Coconut Hot Chocolate Recipe

160410 081500ml             Full Cream Milk
500ml             Coconut Milk
100ml             Bulla Thickened Cream 35% fat
400g               Callebaut Arriba Milk Couverture 39%
100g               Shredded Coconut

Bring milk, coconut milk and cream to a boil.

Fold in the shredded coconut and wrap with glad wrap leave for 30 minutes to infuse.

Strain and pour over the Callebaut Arriba milk chocolate.

Blend with a stick blender.

Reheat to serve.