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Paris Brest Recipe | Kirsten Tibballs

Paris Brest Recipe by Kirsten Tibballs


Quantity: Makes one 220mm Paris Brest

Breton Shortbread

72g Egg Yolks
168g Caster Sugar
168g Unsalted Butter
4g Salt
230g Plain Four
22g Baking powder
QS Callebaut Mycryo Cocoa Butter

Mix the butter, caster sugar and the salt in an electric mixer with a paddle attachment. Add the egg yolks and then finally the flour and baking powder. Press the dough in a flat square, wrap and chill for an hour before rolling out.

Choux Pastry

125g Water
125g Milk
112g Unsalted Butter
5g Salt
238g Flour
250 – 275g Eggs

Bring the water, milk, butter and salt to a boil over a medium heat stirring occasionally. Remove from the heat and add the flour, mixing thoroughly to avoid any lumps being formed. Once a smooth paste has been achieved place over a low heat while stirring to dry the mixture out. It must reach the stage where it stops sticking to the sides of the saucepan and the spatula. Slowly add the eggs to reach the desired consistency. Pipe onto a perforated tray covered with a Silform® mat 3cm choux puffs. After piping cover choux pastry with prepared sable before baking at 130˚C for 15 minutes. Increase the temperature in the oven to 170°C until golden brown. Dry out before removing from the oven.

Sable

100g Brown Sugar
100g Plain Flour
85g Unsalted Butter

Mix all together to create dough, do not over mix. Cover in the fridge until required. Roll out 3mm thick and cut 4cm discs to place on top of the choux pastry. Store the discs in the freezer before placing on top of the choux pastry.

Raspberry Jelly

235g Raspberry Puree
3g Citrus Pectin
20g Caster Sugar
200g Caster Sugar
60g Glucose
3g Tartaric Acid
Boiling Water

Boil the raspberry puree and mix the 40g of sugar with the pectin. When the raspberry mixture is boiling incorporate the pectin and sugar mixture. Boil again and add the second group of sugar boil again and add the glucose and heat on a high heat whisking continuously until you reach a temperature of 107°c. Pour into two large Frames.

Vanilla Custard

375g Milk
2 Vanilla Beans
75g Sugar
15g Custard Powder
150g Yolks
130g Callebaut White Chocolate
10g Gold Gelatine Sheets
90g Unsalted Butter
150g Semi whipped cream

Boil the milk with the cut and scraped vanilla beans, mix the custard powder and sugar then add in the egg yolks. Pour the boiled milk onto the egg mixture and whisk together before placing back into the saucepan and whisking while it comes back to a boil. Cool to 50°C and add in the white chocolate and softened butter adding them gradually while whisking by hand. This process can also be done in a mixer. Once all the chocolate and butter is added press plastic wrap onto the surface of the bowl.

Salted Caramel

140g Fresh Cream
Pinch of Sea Salt
1 Vanilla Bean
5 Star Anise
150g Caster Sugar
60g Liquid Glucose
80g Unsalted Butter

Boil the cream with the sea salt and cut and scraped vanilla bean and star anise. Dry caramelize the sugar and stop it cooking by pouring the boiled cream over it. Add in the glucose and butter and whisk to combine.
Strain and place in a bowl with the plastic wrap touching the surface.

Crystallized Rose Petals

95g Gelatine Solution
150g Egg Whites
1 Red Rose
1 Hot Pink Rose

Rehydrate the gelatine sheets in cold water. Melt in the microwave.
Slightly warm the egg whites and combine with the melted gelatine.
Brush the rose petals with the egg white mixture and sprinkle with sugar.
Dehydrate for 4 hours or until crispy.

Finishing

Chocolate Garnishes
Rose Petals
Lavender Flowers
Micro Mint

World’s Largest Chocolate Flower Bouquet – Savour Chocolate & Patisserie School

Worlds Largest Chocolate Flower Display - Savour Chocolate & Patisserie School

Whose idea was it to attempt the World’s Largest Chocolate Flower Bouquet? Well mine, it sounded like a great idea at time. Chocolate Flowers is something Savour Chocolate & Patisserie School excels at so this would be easy right?

The flower making part was a pleasure with Paul Kennedy’s expertise and our working dynamic, this process was flawless.   Worlds Largest Chocolate Flower Display We decided on an Avatar inspired theme and F. Mayer Imports came on board sponsoring the event with Callebaut. We had a venue and a fantastic event with The Cake Bake & Sweet Show.

Everything looked great, and then we thought about the logistics. How do we transport 200kg of delicately made flowers the five kilometres from Savour in Brunswick to the Cake Bake & Sweet Show at the Melbourne Exhibition Centre?  For the Guinness record all the flowers had to be pre-made. So Paul and I started this painstaking flower making process six months ago recruiting Australian World Chocolate Master Rebecca Carins, my apprentice Jean Kirkland and Savour volunteers Janine Sang, Yuliana Sutanto, Maggy Wong, Jason Kwon and John Law.

Chocolate Flowers - Savour Chocolate & Patisserie School Some of the flowers have taken up to 8 hours to create just one flower, with a total of 1,500 hours of combined labour to create all the flowers. We have created and designed new concepts in flowers, utilizing different shaped petals, bases and stamens, with no two flowers the same.

The record was based on weight so each flower had a solid chocolate base to try and build up the weight criteria.   We start with a solid sphere or egg and then create and form the petals individually with a knife or spatula by dipping it into tempered chocolate and curve them before they fully set.

Once set we then dip each petal individually in tempered chocolate before attaching it to the base. Once the flower is complete we then colour the completed bloom with tempered and coloured cocoa butter often shading the flower with different colours.   Chocolate Flower

Then we come back to transportation.

19 individual trips to the Melbourne Exhibition centre feeling every bump and poorly maintained road along the way. A few casualties but the majority of the flowers made it in one piece.

Once the event was all over, we gave away all the chocolate flowers on display to the audience. How any of them managed to carry these extremely fragile flowers home in the 28 degree heat, I’ll never know!

The best part of this process is that Savour now has a whole botanical library of new flowers to incorporate into our hands-on chocolate flowers class at Savour Chocolate & Patisserie School or in our online classes. With events like this all the Savour staff put in that little bit extra, in particular Paul Kennedy. In the process we force ourselves to grow as pastry chefs and learn and adopt new techniques. Paul Kennedy - Savour Chocolate & Patisserie School

Here are the amazing facts and figures from the world record attempt:

  • The final weight of Callebaut couverture chocolate used in the display was 308.133kg.
  • The final length of the chocolate bouquet was 9 metres and the width was 1.8 metres.
  • $6162.66 in Callebaut couverture was used to create the bouquet
  • 131 individual chocolate flowers
  • 9750 petals
  • 82 chocolate twigs
  • 33 Butterflies
  • 2 ferns
  • 7 bunches of reeds
  • Over 100 leaves
  • Total of 10 contributors
  • 1,500 hours of combined labour

Kirsten Tibballs’ Crown of Savour Recipe from Cake, Bake & Sweets Show

Crown of Savour - KirstenTibballs

CROWN OF SAVOUR

Sweet Shortcrust Pastry
260g Unsalted Butter
180g Pure Icing sugar
105g Eggs
65g Ground almonds
500g Plain flour
Pinch Salt
50g Callebaut Mycryo Cocoa Butter

Mix the butter and flour until you create a crumb texture. Add the ground almonds, icing sugar and lastly add the eggs and salt. Store in the fridge at 5°C. Roll out to a 2mm thickness and line 2 x 200mm tart rings. Blind bake tart shells at 170°C for 7 minutes, then continue baking for an additional 5 minutes or until you achieve a light golden brown colour. Remove from the oven and sieve Mycryo over the tart whilst still hot. Cool.

Crunchy Almonds
56g Caster Sugar
37g Water
112g Slivered Almonds
37.5g Pistachios Chopped
18g Puffed Rice
22g Freeze Dried Paspberries
67g Callebaut Pistachio Paste
150g Callebaut W2 White Chocolate 28%, pre-crystallised

Combine the water and sugar in a saucepan and bring to a boil.
Coat the almonds in the syrup, and then spread them on a tray covered with a Silpat mat.
Bake the almonds at 160°C until they’re golden brown, stirring them every 5 minutes to ensure even baking.
Cool the almonds completely before mixing them with all of the other ingredients.

Vanilla Rose Cream
750g Full Cream Milk
3g Vanilla beans
280g Egg yolks
150g Caster Sugar
60g Custard powder or corn flour
80g Callebaut Mycryo Cocoa Butter
300g Unsalted Butter (room temperature)
40g Rose Paste or rose water
4g Salt

Warm the milk and infuse with the vanilla for 20 minutes in a container covered with cling film. Strain. Combine the egg yolks, sugar, custard powder slowly add the vanilla infusion and then place back in a saucepan and heat while stirring until boiling. Remove from the heat. Once the mixture reaches 40˚C, gradually incorporate the diced butter, Mycryo cocoa butter and rose paste. Cool for at least 1 hour in the fridge.

Swiss Meringue Sticks
180g Caster Sugar
125g Egg Whites
100g Icing Sugar
20g Cornflour

Heat the sugar and egg white together in mixing bowl over Bain Marie to 60°C. Remove from heat and mix in an electric mixer with the whisk attachment to create a meringue. Fold through the sieved icing sugar and cornflour. Pipe individual strips with a 2mm piping tube onto a tray lined with a Silpat® mat. Either place in a dehydrator for 4 hours at 60°C or bake in the oven at 90°C for 120 minutes.

Garnishes
150g Callebaut 811 Dark couverture
400g Fresh Raspberries
QS Freeze dried raspberries
QS Crystalized rose petals
QS Pistachio slithers

Temper the dark couverture and spread a thin layer on an acetate sheet. Cut two 160mm discs and place a tray on top before setting for 20 minutes in the fridge. Remove the chocolate discs from the acetate and sieve it with the freeze dried raspberries.

Assembly
Spread the crunchy almond mixture before it sets into the base of the tart and then place in a layer of fresh raspberries. Pipe the prepared rose cream on top with a 10mm piping tube. Place the prepared chocolate disc covered with the freeze dried raspberries on top of the rose cream and then place the prepared meringue discs around the side. Garnish with the pistachios and crystalized rose petals.

World’s Largest Flower Bouquet at Cake Bake & Sweets Show

Chocolate lovers will be salivating in October as Savour Chocolate and Patisserie School in Melbourne unveils the world’s largest chocolate flower bouquet at the Cake Bake and Sweets Show.

 

More than 100 kilograms of Callebaut Belgium White Chocolate will be used to construct the 7 metre long by 1.7 metre wide chocolate flower bouquet for an entry in the Guinness Book of World Records.

 

World renowned chocolatier and Savour School director Kirsten Tibballs is looking forward to the challenge and achieving the goal. However, she won’t be alone, with help from her experienced team of pastry chefs and chocolatiers. The team includes award winning chefs Paul Kennedy and Robyn Curnow who each have a combined experience of 50 years between them. Current and former students of the school including Jean Kirkland, Rebecca Carins, Yuliana Sutanto, Maggie Winata, Janine Sang and John Law are also getting behind the challenge and are helping  with the record attempt.

 

“Chocolate flowers class is something we regularly teach at Savour, so it is a great opportunity to show off the talent of our pastry chefs and allows the public to be able to view this spectacular display. Plus, to get the Guinness World Record will be a massive achievement,” Kirsten says.

 

It will take more than 900 hours to complete the task and work on the arrangement is commencing shortly. A full size version has been drawn, which will determine how many flowers are needed.

 

The challenge will be transporting the hundreds of individual flowers to the Cake Bake & Sweets Show and its painstaking assembly. Racing against the clock, and the pressures of a live event, the chocolate flower bouquet will aim to be completed late Saturday, or early Sunday, for assessment by the official Guinness adjudicator.

 

“We’re looking forward to creating something that’s never been done before and seeing the arrangement come to fruition. It’s going to be a big task but completely rewarding at the same time. I’ll enjoy watching people’s faces when they see the finished product,” Kirsten says.

 

Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kirsten represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London. Kirsten has also appeared as a regular judge on Masterchef.

 

The Guinness Book of World Records largest chocolate flower bouquet will be unveiled at the Cake, Bake and Sweets Show from October 3rd – 5th in Melbourne at the Melbourne Exhibition Centre.

 

Savour-Flower-Display

Entries open for Savour Australian Chocolate Champion 2014

Savour Chocolate & Patisserie School & F. Mayer Imports with Callebaut Chocolate present the ultimate chocolate competition.

 

Entries are now open to showcase your chocolate creativity, artistry and skills!

 

When: 23rd March, 2014

 

Where: Cake Bake and Sweets Show,
Sydney Showgrounds Olympic Park, NSW

 

Prizes:

  • Title of ‘Savour Australian Chocolate Champion’ 2014
  • A trophy
  • Attend an International Guest Chef class at Savour Chocolate & Patisserie School in Melbourne. Valued at $3000 which includes flights and accommodation.

 

For more information on the competition and entry form, please CLICK HERE