Tag Archives: petit fours

Preview our NEW recipes & classes with Savour BETA Classes

BETA-Entremets-GateauxIn 2015 Savour is launching ALL NEW recipes and BRAND NEW classes…and we want YOU to be a part of it!


BETA Classes have been designed to help us test and preview our new classes before they are released to the public. We are inviting you to participate in these ONCE OFF classes before we release them to the public in 2015.


BETA-Entremets-Gateaux-Continuing-EducationBETA Classes will have HUGE discounts and include 30 minutes at the end of the class for you to give us your honest feedback.


As is typical with our classes you will also take home a selection of the products you have created.





Each BETA class will only be offered once! Learn next years’s recipes today!

Places limited!

Flash Sale – 1 Week Only at Savour Chocolate & Patisserie School

Chocolate Bars with Ganache Fillings | Sun, May 25
Chocolates & Pralines Level 2 | Mon – Tues, May 26 – 27
Chocolate Showpieces | Wed – Fri, May 28 – 30
Sale ends Wednesday 28th May 11:59pm (EST)


Almond Cake – Petit Fours Recipe

Almond-Cake---Petit-FourIt’s all about ‘Soul’ with this light, easy and delightful petit four. A delicious recipe for you to serve with coffee or to savour on it’s own.


Almond Cake
1100g Odense almond paste 60%
600g Eggs
300g Melted unsalted butter at 30°C

Beat almond paste until completely Smooth and add eggs very slowly to avoid lumps. Finally add melted butter.
Place the mix in Demarle Flexipan
alternate bake proof mould.
Cook at 180°C for about 40 minutes
depending on your oven.

Strawberry Confit
180g Boiron Strawberry Puree
120g Strawberries, diced
3g Mint Leaves
15g Citrus Pectin
60g Caster Sugar
6g Lemon Juice

Combine strawberry puree, and mint leaves, bring to a boil.
Strain the strawberry puree mixture through a chinoise into another small pot.
Add small diced strawberry and bring the mixture back to boil. Mix pectin and sugar. Then, gradually add to boiling strawberry puree mixture. Boil for 2 minutes and add lemon juice.

Chocolate Mousse
300 g Caster sugar
90 g Water
270 g Whole eggs
120 g Egg yolks
720 g Dark couverture chocolate Madagascar 66% cocoa
960 g Whipped cream

Beat the eggs and egg yolks with an electric mixer. Cook the sugar with the water at 118°C then pour over the whisked eggs and yolks to make a bombe mixture. Continue whisking until completely cold. Melt the chocolate at 36°C. Incorporate 1/5 of the whipped cream into the chocolate; add the bombe mixture then the rest of the whipped cream. Pipe into Demarle flexipan sphere mould.

For more recipes visit Savour Online Classes

Online Classes now available at Savour

Eclairs - Savour Online ClassesSavour Chocolate & Patisserie School has launched online classes, just in time for Christmas.


Sign up to Online Classes now to receive the following benefits:


– Access to a library of videos, with more added every month.

– Videos include recipes and techniques covering topics such as chocolate & pralines, desserts, pastry, entremets, petit gateaux, macarons, petit fours, tarts, tea cakes and more.

– Videos and recipes suited to all levels, from non-professional beginners through to advanced chefs.

– Downloadable recipes with detailed methods.

– Access to the forum where you can ask questions, make comments and connect with other passionate foodies and chefs around the world.


Receive the special price of $11.95 per month (normally $14.95) or only $99.00 for a full year (normally $145.00).


Treat yourself, your friends or your family to the ultimate Christmas gift!


Let’s get cooking!

Click here to view more information about our online classes