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Kirsten Tibballs’ Chocolate Eclairs Recipes from Cake Bake and Sweets Show

Kirsten Tibballs - Eclairs

Choux Pastry

160g Full Cream Milk
160g Water
5g Salt
5g Caster Sugar
120g Callebaut Mycryo Cocoa Butter
180g Plain Flour
300g Whole Eggs

Place the milk, water, salt, sugar and cocoa butter in a saucepan and bring to a boil. Once boiling turn off the heat and add in the sieved flour then turn the heat back on. Vigirously stir the choux pastry until it has a light oily sheen on the surface.

Remove from the heat and transfer the mixture to a mixing bowl with a paddle attachment. Break up the eggs and slowly add them in. Ensure that each addition of egg is completly mixed in before you add any more. Test the consistancy of the choux pastry before adding in all the eggs; once the mixture very slowly slides off a spoon it is ready to pipe.

Prepare a tray by greasing it and dusting with flour and marking where you will pipe your eclairs with a plastic scraper. Place a choux pastry piping tip into a disposable piping bag and fill with the prepared choux pastry. Pipe the choux pastry into straight even lines using your marked tray as a guide. You can freeze the eclairs before baking.

Do not open the oven door during the baking process or until the eclair have completely risen and are golden brown. Bake at 170°C for 10 minutes then drop the oven temperature to 150°C and continue to bake for a further 15 minutes, then once again drop the oven temperature to 130°C for a further 10 minutes. Once the eclairs are baked open the door to release the steam and continue to dry the eclairs out for a few minutes.

Chocolate Eclair

Milk Chocolate Honey Creamer

222g Bulla Thickened Cream 35% Fat
55g Egg Yolks
20g Honey
100g Callebaut 823 Milk Couverture 33.6%
80g Callebaut Sao Thome Dark Couverture 70%

In a medium saucepan bring the cream to a boil. In a large bowl mix the egg yolks and honey together with a whisk. Pour the boiled cream over the egg yolk and honey mixture. Place it back on the stove and, while stirring continuously, re-heat the mixture to 80°C to produce an anglaise. Strain the anglaise over the two chocolates and whisk until all the chocolate is melted.

Salted Caramel

180g Caster Sugar
185g Bulla Thickened Cream 35% Fat
1 Vanilla Bean
2g Maldon Sea Salt
50g Honey
50g Liquid Glucose
100g Callebaut 823 Milk Couverture 33.6%

IMG_7866aPlace the caster sugar in a large saucepan and on a medium heat melt and caramelise the sugar while gently stirring. At the same time in a separate saucepan, boil the cream with the cut and scraped vanilla bean. Once all the sugar is fully dissolved and caramelised pour the boiling cream over the caramelized sugar and whisk until combined. Add in the honey, glucose and sea salt cool to 80°c then pour over the milk couverture. Place in a bowl and cover with plastic wrap so it touches the surface. Store at room temperature.

Honeycomb & Chocolate Eclair

Honeycomb

160g Caster Sugar
40g Honey
60g Liquid Glucose
30g Water
8g Bicarbonate soda

Place the sugar, honey, glucose and water in a medium saucepan and stir until it starts to boil. Once boiling, stop stirring the mixture and continue heating. When it reaches 157°C sieve in the bicarbonate soda and whisk slightly to incorporate. Pour onto a Demarle Silpat mat until cool. Break up into small pieces.

Note: The honeycomb must be sealed as soon as it cools to avoid it absorbing moisture and going soft.

Milk Chocolate Honey Creamer

222g Bulla Thickened Cream 35% Fat
55g Egg Yolks
20g Honey
100g Callebaut 823 Milk Couverture 33.6%
80g Callebaut Sao Thome Origine Dark Couverture 70%

In a medium saucepan bring the cream to a boil. In a large bowl mix the egg yolks and honey together with a whisk. Pour the boiled cream over the egg yolk and honey mixture. Place it back on the stove and while stirring continuously re-heat the mixture to 80°C to produce an anglaise. Strain the anglaise immediately over the two couvertures and whisk until all the chocolate is melted. Cover with plastic wrap and store in the fridge for a minimum 1.5 hours until it firms up.

Garnish

QS Callebaut 811 Dark Couverture 53.7%
QS Black Oil Based Colour
QS Hazelnut Oil

Chocolate Mushrooms/ Chocolate Bamboo

QS Gold Leaf
QS Chocolate Crumb
QS Chopped Pistachios, Coated in Green Pistachios
QS Gold Kipetti

Assembly

IMG_7838aIt’s up to you what you fill your eclair with; you can use all three fillings or just one. Place three holes in the base of your eclair using a 1cm piping tube and firstly pipe a small amount of salted caramel into each hole. Break the honey comb into small pieces and place into the eclair and then fill with milk chocolate honey creamer. Temper the dark couverture and sieve in some oil based black colour and dip the top of the eclair into the prepared couverture. Before it sets place either chocolate mushrooms or bamboo on top and allow to set. Brush the eclair with oil, and on the mushroom eclair, sprinkle the different garnishes on the surface.

Note: For detailed instructions on making the mushrooms you can subscribe to Savour’s online classes and watch the Eve video. The bamboo video will be added to our online classes library in a few weeks.

Kirsten Tibballs’ ‘Eve’ recipe from MasterChef Australia

 

Eve-Kirsten Tibballs-Masterchef
INGREDIENTS
Pistachio dacquoise
145g egg whites, at room temperature2g cream of tartar
64g caster sugar
2 drops green food colouring
128g ground pistachios, sifted
100g icing sugar, sifted
24g plain flour, sifted
Good quality raspberry jam, for brushing

Crispy Almond Layer
70g Callebaut dark chocolate, broken into pieces
180g Hazelnut praline paste, or increase chocolate by 40g and add 1 tablespoon
almond oil
172g slivered almonds, roasted
30g Callebaut cocoa nibs or almonds

Chocolate Cremeux
690g thickened cream
156g egg yolks
76g caster sugar
265g Callebaut milk chocolate (33.6% cocoa), broken into pieces
265g Callebaut dark chocolate (60% cocoa), broken into pieces

Chocolate Leaves and Bark
100g good quality dark chocolate (57.8% cocoa)
Assorted fresh leaves, washed and dried with paper towel

Chocolate Mushrooms
150g Callebaut W2 white chocolate (28% cocoa)

Red chocolate heart tops
200g Callebaut velvet white chocolate
20g red soluble oil based powder
Edible pebbles
30g pistachios, roughly chopped
Edible green metallic

*You will need a 33cm x 23cm cake pan for this recipe.

METHOD
Pistachio dacquoise
1. For the pistachio dacquoise, preheat oven to 170C.2. Whisk egg whites and cream of tartar in the bowl of an electric mixer to soft peaks, on medium speed.2. Increase speed to high, then gradually add caster sugar while mixing continuously to allow sugar to dissolve. Add food colouring, whisking to combine.

3. Meanwhile, combine pistachios, icing sugar and flour in a bowl.

4. Gently fold meringue into bowl with pistachio mixture until just combined.

5. Using a palette knife, evenly spread mixture into a 35 x 25cm Flexipat or same-size tray lined with baking paper. Bake in oven for 15-18 minutes, then remove, and set aside to cool completely.

6. Trim dacquoise to 33cm x 23cm rectangle.

Crispy Almond Layer

1. For the crispy almond layer, grease and line the cake pan with baking paper.

2. Melt chocolate to 36°C in a microwave in 30 second increments. Add remaining ingredients and stir to combine.

3. Evenly press mixture into cake pan. Set aside until just before the almond layer sets, then place dacquoise layer on top.

4. Brush a thin layer of jam over the top of the pistachio dacquoise.

Chocolate Cremeux

1. For the chocolate cremeux, bring cream to the boil in a saucepan over medium heat.

2. Meanwhile, whisk egg yolks and sugar in a bowl until well combined. Whisking constantly, slowly add half of the warm cream to bowl with egg yolk mixture until combined.

3. Pour egg yolk mixture into pan with

remaining cream, and place over low heat. Using a wooden spoon, stir constantly until mixture reaches 80°C, and coats the back of the wooden spoon.

4. Meanwhile, place chocolate in a medium bowl. Strain cream mixture through a fine sieve over the chocolate, and stir until melted and combined.

5. Pour crémeux over the raspberry jam layer.

6. Refrigerate for 4 hours or until set. You can freeze for up to 1 month in the freezer.

Chocolate Leaves and Bark

1. For the chocolate leaves and bark, temper dark chocolate as per instructions below.

2. For the bark, brush a thin layer of

chocolate onto a piece of baking paper and roll up and set aside.

3. For the leaves, brush a thin layer on each leaf, until you can’t see the leaf. Once the chocolate has set, carefully remove the leaf.

Chocolate Mushrooms

1. For the chocolate mushrooms, temper chocolate as per instructions below. Add a few drops of water at a time, stirring until the chocolate thickens to a piping consistency. With a disposable piping bag fitted with a 1cm nozzle, pipe 3 mushroom bases onto a tray lined with baking paper. Set aside until firm.

Red Chocolate Heart Tops

1. For the heart tops, temper chocolate as per instructions below. Sift the red powder into ¾ of the white chocolate and mix until combined. Transfer red chocolate to a piping bag made of baking paper. Pipe red chocolate into heart shapes, using a template as a guide underneath a sheet of baking paper. (see last page) Set the chocolate for 20-30 minutes before removing from the paper.

2. Use the remaining white chocolate to pipe white dots onto the mushroom tops, and to stick the tops and stems together.

Edible Pebbles

1. Place pistachios in a bowl and add green metallic, tossing to coat.

To Assemble

1. To assemble, temper the dark chocolate as per instructions below. Brush a thin layer of chocolate onto the surface of the cake to create a rough texture. Brush with gold metallic once set.

2. Garnish with chocolate leaves, bark, chocolate mushrooms, pebbles, raspberries and hazelnuts.

Tempering Chocolate

1. Place required chocolate in a plastic bowl (glass retains too much heat).

2. Melt chocolate in a microwave for no more than 30-second increments, stirring in between.

3. Melt chocolate until you have 50% solid chocolate and 50% melted chocolate. Continue stirring without applying any additional heat. It may take a few minutes for all of the solid chocolate to melt. Stir continuously during this time.

4. If the chocolate does not melt completely, apply gentle heat with a hair drier. Do a test by spreading a small amount of chocolate onto a piece of baking paper, in a room at a temperature no higher than 22C. The chocolate should set at room temperature in 5-10 minutes.

a. Dark couverture should set in approximately 5 minutes.

b. Milk couverture should set in approximately 7 minutes.

c. White chocolate should set in approximately 10 minutes.

5. It is necessary to maintain the chocolate in a liquid state by reheating if necessary. Be sure to take a new test every time you reheat.

6. To test if your chocolate is tempered correctly, dip a teaspoon or a square of acetate in the couverture and leave it to set. This should take around 5-10 minutes at room temperature. If the couverture does not set after 10 minutes, it is not tempered correctly. If it sets but there are streaks on the surface, you will need to continue stirring the couverture, then take another test.

For a step-by-step video recipe on how to create ‘Eve’, subscribe to Savour Online Classes.