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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.

 

 

Versawhip: Whipping Our Chefs into a Frenzy

VERSAWHIP 600K MODIFIED SOY PROTEINRecently, our talented chefs have begun experimenting with a new product that is fast becoming popular in modern patisserie creations.  Versawhip™ 600K is a pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam.  Used to assist in the stabilization of foams, especially whipped ones, it’s a great substitute for egg-albumin or gelatine in foam recipes.  Versawhip has greater strength than egg whites and a wider temperature range than gelatine and when used in combination with egg-albumin or gelatine, Versawhip will actually increase their effectiveness.  Here we give you the essential facts to get you on your way to creating a perfect foam!

Benefits

Versawhip is a desirable ingredient because it has no egg taste and can withstand conditions that egg foams would not be stable in.  It provides double the aerating capability of egg whites and has very little synaereses, or weeping, than egg foam.  It has great flavour release, greater acid and heat tolerance than egg whites and a lower bacteria risk.

Versawhip results in a much more stable foam that cannot be over-whipped and can be used in hot or cold foams.  It has a lighter mouthfeel and can be thickened with xanthan or sugar.

Versawhip Foam

Foam made with Versawhip

How to use

Versawhip can be used in hot or cold foams and is ideal for making vegan meringues, macarons and foams.  It is best mixed in a blender and will need to be refrigerated for several hours after mixing to ensure a durable foam is achieved.  The mixture can then be foamed either by whipping or charging in a whipping siphon.

By itself, Versawhip will create an airy foam in low concentrations and a creamier, but still airy foam in higher concentrations.  Versawhip can be used with very acidic ingredients, such as lime juice, but cannot be used with products containing fat.  It will foam if used with alcohol, but the foam weakens as alcohol concentration increases.

Versawhip™ 600K is now available to purchase at the Savour retail shop in Brunswick and through our online retail store

To see Versawhip in action, subscribe to our Online Classes where internationally renowned pastry chef, Antonio Bachour, uses the product to create a sensational Apple Foam as part of his Crème Brulee and Apple recipe.

Antonio Bachour's Creme Brulee and Apple

Cherry Baby Recipe by Kirsten Tibballs

Cherry BabyCHERRY BABY
I love this Silikomart mould shape. It is very inspiring and gives a modern look that is easy to garnish.
Makes 2 Gateaux

CHOCOLATE PAIN DE GENE
Makes 4 X 150mm discs baked in Demarle Flexipan ref 1548
270g Almond Paste 50%
46g Caster Sugar
150g Whole Eggs
30g Egg Yolks
1g Salt
34g Callebaut Dutched Cocoa Powder 22-24%
3g Baking Powder
56g Unsalted Butter, clarified

Mix the almond paste and sugar in a mixer with the paddle attachment and slowly add the eggs, egg yolks and salt. Mix in the sifted dry ingredients and add in the clarified butter. Divide equally between 4 x 150mm Demarle Flexipan discs and bake at 170°C for 8 to 12 minutes.

Place the glace cherries and raspberry jam into a food processor and bring to a paste.

Place the glace cherries and raspberry jam into a food processor and bring to a paste.

RASPBERRY JAM*
200g Frozen Raspberries
90g Caster Sugar
40g Glucose

Place the raspberries, sugar and glucose into a saucepan and bring to a boil. Continue to heat while stirring gently until you reach a temperature of 104°C. You can also test the consistency on a chilled plate. Place in a bowl and cover with plastic wrap touching the surface.

CHERRY BERRY JAM
192g Raspberry Jam*
230g Glace Cherries
65g Desiccated Coconut

Combine glace cherries and jam in a food processor until combined. Remove from the food processor and add in the coconut. Set aside.

SUGAR SYRUP*
135g Caster Sugar
100g Water

Boil the sugar and water together, just until the sugar is dissolved, and then remove from the saucepan. Once cool, store in the fridge in a sealed container.

DARK CHOCOLATE MOUSSE
260g Callebaut Madagascar Couverture 66%
140g Sugar Syrup 30°B*
75g Egg Yolk
600g Semi Whipped Cream

Pipe the prepared chocolate mousse into the Silikomart Eclipse entremet mould.

Pipe the prepared chocolate mousse into the Silikomart Eclipse entremet mould.

Melt the Madagascar couverture in the microwave to 60°C, stirring a regular intervals. Place the egg yolks in a bowl and whisk on a machine. Place the sugar syrup in a saucepan and boil to 123°C. Pour the boiled syrup directly in when it reaches temperature while continuing to mix to create a bombe paste. Fold a small amount of the whipped cream through the couverture until you reach a consistency similar to the bombe paste. Then fold the couverture mixture through the bombe paste and lastly add the remaining semi whipped cream.

Assembly
Coat all four layers of the chocolate pain de gene with the cherry berry jam mixture. Pipe the chocolate mousse into the base of the mould and spoon it up the sides. Place in a layer of the coated pain de gene, with the pain de gene side facing up. Fill the mould with chocolate mousse and place the remaining pain de gene discs on to create a base. Freeze the cakes.

RED GLAZE
25g Gold Gelatine Sheets
Bowl of chilled water
220g Water
300g Caster Sugar
200g Glucose
200g Mirror Glaze
200g Condensed Milk
300g Callebaut W2 White Chocolate 28%
Red Gel Colour

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.

Boil the water, sugar and glucose, remove from the heat and add in the mirror glaze, condensed milk and pre-soaked gelatine. Pour over the white chocolate, add in the red colour and emulsify with a stick blender. Place plastic wrap on the surface of the glaze and cool it to 34°C-35°C. If the glaze is too thick adjust as necessary with sugar syrup or water. Once at the right temperature glaze the entremets and garnish.

Glaze the entremets, whipping off the excess with a palette knife.

Glaze the entremets, whipping off the excess with a palette knife.

MARSHMELLOW
63g Egg Whites
3g Cream of Tartar
125g Water
125g Caster Sugar
88g Inverted Sugar
45g Liquid Glucose
38g Powdered Gum Arabic / Gum Acacia Powder
14g Gold Gelatine Sheets
1 Vanilla Bean

Place the sugar, water, inverted sugar, glucose and the gum Arabic in a saucepan and heat to 115°C, stirring continuously with a whisk. Once it reaches 110°C start whisking the egg whites with the cream of tartar until you reach a soft peak. Pour the cooked syrup slowly onto the whisked egg whites. Continue whisking and add the pre-soaked gelatine and cut and scraped vanilla bean. Continue to mix until the marshmallow reaches approximately 30°C. Immediately pipe onto prepared chocolate discs. Leave at room temperature to set. Spray the tips of the marshmallow with purple cocoa butter.

Garnishing
– Purple meringue kisses
– Lavender flowers
– Chocolate sticks
– Micro mint

Q&A with Kirsten Tibballs – Director of Savour Chocolate & Patisserie School

Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. She’s an author, an award winner and an ambassador for Callebaut.

Kirsten Tibballs - Savour Chocolate & Patisserie SchoolTo transfer her knowledge to other passionate foodies and professional chefs in Australia, Kirsten established Savour Chocolate and Patisserie School in Melbourne in 2002. Savour School has a state of the art facility in Brunswick and plays host to renowned international chefs each year. Many of the school’s students have gone on to open their own boutique chocolate shops and patisseries around the world.

Tell us about your beginnings as a pastry artisan?
I have had a passion for chocolate and patisserie from a young age. I started a small birthday and wedding cake business from home from the age of 12 as I didn’t attend High School. At the age of 15 I started my pastry chef apprenticeship and I haven’t looked back. I have always enjoyed harmonising flavours and the artistry of a pastry chef.

What are the most important moments in your professional career?
So far I have had some amazing highlights in my career, representing Australia and winning a gold medal at the Pastry Olympics in Germany. Competing for Australia at The World Pastry Team Championships, judging The World Chocolate Masters in Paris, managing the Australian Pastry team in The Patisserie Grand Prix Japan, demonstrating as an ambassador for Callebaut chocolate and of course opening Savour.

Why did you decide to open your own school in Melbourne?
I noticed a large gap in what was being created in Europe in comparison to what was being produced in Australia. We really had no artesian chocolate stores and very few patisseries. I was fortunate to have had some experience and training in Europe so I not only wanted to share my knowledge but also bring some of the leading pastry chefs and chocolatiers from around the world to teach at Savour.

Savour Chocolate & Patisserie School

Midnight Entremet by Kirsten Tibballs

How was Savour Chocolate & Patisserie School when it opened and how it has evolved to today?
When Savour first opened I taught about 2 classes a week from a small kitchen I did everything from teaching, office work and cleaning. I now employ ten staff and operate seven days a week. We moved the school two years ago to a great new facility which includes a retail outlet selling chocolate and speciality equipment.

Which are the main principles of your training philosophy?
Savour offers boutique chocolate & patisserie classes. Our short courses are structured to suit the beginner through to the dedicated professional. We always aim to use the best ingredients and offer expert tuition in an encouraging learning environment. We aim to innovate and inspire professionals throughout the world.

Louros Entremet - Savour Chocolate & Patisserie School

Louros Entremet – Savour Chocolate & Patisserie School

What pastry level you may find in Australia nowadays? 
The pastry standard, and more so the chocolate, has improved dramatically in Australia over the last 10 years. Melbourne is the food capital of Australia with some fantastic chocolate & patisserie stores.

What future plans do you have for your school?
I would like to keep Savour as a boutique school that focuses on being leaders in the industry.

What is the most important message you transmit to your students that want to become good patissiers and chocolatiers?
We have had more than 80 students so far open successful chocolate and patisserie business around the world. The most important advice I can give to a student is that they need to continue learning to maintain success.

You regularly attend the most important pastry championships in the world, why?
I have viewed every world championship over the last two years. I always learn a great deal from viewing the competitions and I love meeting other passionate pastry chefs. I would like to compete again internationally one day!

This Q&A was originally published in So Good Magazine.

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.