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Christmas with the Queen of Chocolate

Christmas Wreath from Cake Bake & Sweet Show Melbourne 2016

By Kirsten Tibballs at Savour
www.savourschool.com.au

 

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Makes 1 x mousse cake in the Silikomart Lady Queen mould

Equipment

  • Freezer
  • Microwave
  • Plastic bowl for the microwave
  • 5 x flat trays
  • Disposable piping bags
  • Scissors
  • Ladle
  • Small sieve
  • Assorted bowls
  • Stand Mixer x 1
  • Whisk attachment for mixer
  • Wire rack for glazing
  • Stone surface for chocolate work
  • Thermometer
  • Tweezers
  • Saucepans

Shortbread base

  • 150g      Unsalted butter
  • 250g      Plain Flour
  • 65g        Free Range Eggs
  • 100g      Icing Sugar
  • 25g        Almond Meal
  • Pinch of Salt
  • Plain flour for dusting

 

Combine the butter and flour in a bowl with a paddle attachment on a KitchenAid Mixer. Bring it to a crumb texture and add in the eggs and dry ingredients. Bring together as a dough and press into an even flat square. Place the shortbread in the fridge for up to an hour or until it becomes firm enough to roll out. Lightly dust the bench surface with flour and roll out the shortbread to a 3mm thickness. Cut a ring 50mm inside and 200mm outside. Bake 170°C for 10-12 minutes or until a light golden brown colour.

 

Raspberry Jelly

  • 22g        Gold Gelatine Sheets
  • 500g      Frozen Raspberry Puree, defrosted
  • 375g      Caster Sugar

 

Pre-soak the gelatine in cold water until soft and pliable. Place an additional 2 large frames on the prepared frames. Take one third of the defrosted raspberry puree and combine with the sugar. Heat until all the sugar is dissolved and then add in the pre-soaked gelatine. Remove from the heat and add the remaining defrosted puree and mix well. Place into a Silikomart Lady Queen insert mould and freeze.

 

Sugar coated almonds

  • 25g        Water
  • 35g        Caster Sugar
  • 125g      Almond Splinters
  • 10g        Pure Icing Sugar

 

Place the water and sugar into a saucepan and boil until the sugar dissolves. Remove from the heat and pour the sugar syrup over the slithered almonds and combine. Place the coated almonds onto a tray lined with a Silpat mat and dust with the icing sugar.

Place the prepared almonds into the oven and bake at 170°c. for approximately 10-12 minutes. In short intervals turn over the almonds with a spatula to ensure even roasting. Cool the almonds at room temperature.

 

Festive Mousse

  • 60g        Caster Sugar
  • 30g        Water
  • 60g        Egg Yolks
  • 2             Heilala Vanilla beans
  • 3.5g       Gold Gelatine Leaves
  • 130g      Callebaut White Chocolate Velvet
  • 25g        Glaze cherries
  • 25g        Glace orange
  • 25g        Sugar coated almond*
  • 25g        Dark Chocolate Chips
  • 345g      Bulla Thickened Cream 35% fat, semi whipped

 

Boil the sugar and water to 123°C. Pour over the whisked egg yolks, add the glaze cherries and glace orange and continue to whisk until it cools slightly (to create a pate bombe). Soak the gelatine in cold water until soft and pliable. Once soft drain off the excess water and heat in the microwave for 30 seconds or until melted, do not heat above 80°C. Melt the white chocolate to approximately 60°C and fold through ¼ of the semi whipped cream. Continue folding and add the pate bombe. Add a small amount of this mixture to the melted gelatine and mix together before adding back into the mousse and folding through. Lastly fold through the remainder of the semi whipped cream and add the vanilla beans. Weigh in 150g per mould on top of the raspberry jelly, level it out and place in the freezer.

 

Assembly

Pipe the festive mousse halfway into a Silikomart Lady Queen mould. Push it up the sides of the mould with a spoon. Place in the frozen raspberry jelly and fill to the top of the mould with remaining mousse. Freeze for a minimum of 6 hours.

 

Chocolate Glaze

 

Ingredients

  • 240g      Fresh Cream 35% Fat
  • 50g        Water
  • 360g      Caster Sugar
  • 120g      Callebaut Cocoa Powder 22-24%
  • 100g      Neutral Glaze
  • 10g        Gold Gelatine Sheets

Method

Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable. Drain off the excess water and leave the gelatine at room temperature. Bring the cream, water and sugar to boil. Add the cocoa powder and neutral glaze and return to a boil. Emulsify with a stick blender, add the pre-soaked gelatine and strain. Place plastic wrap on the surface of the glaze. Allow the glaze to cool to between 32-35°C before glazing the frozen mousse.

Finishing

  • Chocolate holly leafs
  • Chocolate pinecones
  • Chocolate reindeers
  • Gold Metallic powder
  • 24 carat gold leaf
  • Chocolate bells
  • Red chocolate ribbon loops

 

Garnish the wreath with prepared chocolate garnishes and dust with gold metallic.

 

 

Jordi Bordas joins Savour Online Classes

World Champion Jordi Bordas joins Savour Online Classes as a guest chef to give you the recipes and show you the techniques for replicating two of his amazing creations.

In 2011, Jordi won the Coupe de Monde in Lyon (with Julien Alvarez). He has his own school in Barcelona and has developed B·Concept – taking classic recipes and making them healthier, whilst maintaining flavour and texture.

The two products Jordi will teaching you with Savour Online Classes to create is:

TROPICAL ENTREMET

A delicious gluten free and lactose free entremet with the main flavours being coconut and passionfruit.

MANDARINA PETIT GATEAUX

Learn how to create the Mandarina Petit Gateaux as seen on MasterChef España. The contestants on Masterchef were only given 2 hours to complete the task, fortunately you have all the time in the world!

Jordi Bordas will be teaching classes at his school in English from 2017. You can follow Jordi on Instagram.

 

2015 Callebaut Easter Chocolate Showpiece Competition Winners!

Chocolate Showpiece

John Law (3rd Place) works on his showpiece

Callebaut in association with Savour Chocolate & Patisserie School, Crown Melbourne and F Mayer Imports invited apprentices, pastry chefs and professionals around Australia to compete in Callebaut Easter Chocolate Showpiece Competition.

This year contestants were given the opportunity to create a quirky, beautiful, innovative or outrageous chocolate showpiece based around the theme was ‘flight’. All the decorations must be edible and must include a Easter egg as part of the showpiece.

The winner would receive a trip to the Callebaut Chocolate Academy in Belgium or USA, with 2nd Prize a $500 gift voucher from Savour Chocolate & Patisserie School.

Chocolate Showpiece

1st Prize Chocolate Showpiece

The contestants, from various chocolate shops and patisseries around Australia, arrived early in the morning, and from the outset the competition was fierce. As the competition was drawing to a conclusion the room was very tense. Some ambitious centerpieces to adorn the top of the showpiece were showing signs of giving way under the weight.

Fortunately, there was no major catastrophes and each of the contestants managed to get their showpiece up in time.

The winner was Santiago Cuyugan, for his highly detailed ‘bird in a cage’ showpiece. Judges Paul Kennedy (Savour Chocolate & Patisserie School), Deniz Karaca (Cuvee by Deniz Karaca) and Tim Clark (Cacao Fine Chocolates & Patisserie) were

Chocolate Showpiece

2nd Place Chocolate Showpiece

highly impressed at the level of detail, engineering and overall chocolate skill that was executed.

Second prize, missing out on first by only a fraction, was Hieu Ho, who created a beautiful colorful showpiece, fully showcasing the theme with a remarkably crafted Easter egg.

Overall, it was a successful competition, allowing talented individuals the opportunity to showcase their skills to a large audience and potential employers.

The Top 6 Easter Egg Showpieces were displayed at the Crown Melbourne Complex.

You can find more photos of Showpiece Challenge of the Savour Chocolate & Patisserie School Facebook Page.

Frank Haasnoot teaches on Savour Online Classes

Frank-Haasnoot---Savour-Online-ClassesWorld Chocolate Master Frank Haasnoot is making an exclusive guest appearance on Savour Online Classes, giving you all the secrets to enable you to replicate his amazing designs.

Frank was a Guest Chef at Savour Chocolate & Patisserie School in November teaching hands-on classes in our hands-on facility in Brunswick. We were very fortunate to be able arrange a free day with Frank to film his Online Classes.

With so many recipes and techniques in Frank’s repertoire, it was almost impossible to decide what to film. We could have spent the entire day to film one of his spectacular and complex recipes, but Frank had another idea.

‘How do you make your garnishes?’ That’s the number 1 question World Chocolate Master Frank Haasnoot is asked. His suggestion, why not give the people want they want to know. We spent approximately 7 hours filming the five chocolate garnish videos.

Frank Haasnoot PDF Recipe

Starting today, subscribers will be able to get unlimited access to the first of his five part video series. Each video will focus on a particular garnish technique. The will also be able to download a PDF of with more notes to help you learn.

CLICK NOW to subscribe and watch Frank’s five part video series on Savour Online Classes.

Frank-Haasnoot---Matcha-GarnishFrank Haasnoot was born in the Netherlands and worked in several pastry shops around the world. In 2007, Frank placed 4th in the World Chocolate Masters won in 2011, placing him in a very select group of pastry chefs. Since his victory, he has worked at The Victorian in Kuwait and is currently working at the Mandarin Oriental Hotel in Taipei, Taiwan.

Behind the Scenes of Savour Online Classes

Online Classes
Savour Online Classes
is nearing its 1st Birthday, and to celebrate we thought we’d give you a quick behind the scenes look at the making of our Lamington recipe, just to show you the 5 week process in creating one of our videos and releasing it online.

STEP 1: RECIPE IDEA – 5 WEEKS PRIOR
It all starts with an idea. A recipe idea is conceived by award winning pastry chef and host of Savour Online Classes Kirsten Tibballs, with the weights and measurements crudely drawn on a scrap piece of paper.

In the case of the Lamington, the recipe was voted by our subscribers as the recipe they most wanted to see (36% of the votes). The Lamington was a creation from Kirsten Tibballs’ debut cookbook Chocolate to Savour, so the recipe was mostly already constructed.

Lamington - Savour Online ClassesSTEP 2: RECIPE DEVELOPMENT – 4 WEEKS PRIOR
Kirsten will give the recipe to the Savour team to create it for the first time. They will meticulously follow the recipe and method to ensure that it looks right, the measurements are correct and most importantly, it tastes good.

Once the product is created, Kirsten will work with the team on the notes taken about how the recipe went, plus also providing a yield, difficulty and the time taken to create this particular product.

If adjustments are needed to the recipe, Kirsten and the Savour team will continue to make the product to ensure the recipe is perfect. Nothing goes any further until it is!

STEP 3: FILMING – 3 WEEKS PRIOR
Filming of our online classes is done in our studio setup at Savour Chocolate & Patisserie School.

We genially have our hands-on classes running simultaneously whilst we filming, so if you can hear our resident teacher and pastry chef Paul Kennedy in the audio, you know why. Yes, it’s sound proof and yes, he has a loud voice.

Some of our recipes have taken up to 2 full days (16 hours) just to complete the filming. In the case of the Lamington, we managed to get it finished in 8 hours.

Lamington - Savour Online ClassesKirsten also doesn’t use cue cards, or any prompts with her product knowledge. Basically, she’s a walking encyclopaedia of all things chocolate and patisserie.

The finished recipes are normally given away as gifts or devoured by our hungry staff.

STEP 4: EDITING – 2 WEEKS PRIOR
One of the longest stages in creating a video recipe is the editing process.

Some videos can take up to 5 full days to edit some of the largest recipes. In the hours spent filming, mistakes sometimes do happen. Kirsten might flub her lines, or spill some chocolate on the bench and need it cleaned. But, we don’t want to bore you with all that.

For the lamington recipe we took approximately 7 hours of footage and cut it down to 42 minutes. Much better!

STEP 4: FINAL RECIPE – 1 WEEK PRIOR
At this stage, the final changes and editing of the recipe take place. We pretty up the downloadable recipe with a picture and make sure it’s good to go.

Lamington - Savour Online ClassesNow with the edited video and the formatted recipe, Kirsten watches the video to ensure it correctly matches the recipe.

STEP 5: UPLOAD AND RELEASE
We have a finished recipe and video…yay!

The video and recipe is uploaded to the server, ready for you to create in your own kitchen.

As you can see it’s a long process, but we really enjoy bringing these video recipes to you.  This is why we have to plan well in advance with some of the recipes we make, but also to give you an idea as to why the Lamington recipe couldn’t just be available the day after the poll ended.

If you have any questions, or feedback, please visit us on our Forum, or find us on Facebook or Instagram.

You can subscribe to Savour Online Classes as a yearly or monthly subscriber. You get unlimited access to a wide range of recipes from beginner, intermediate to advanced.

Click here to find out more