Tag Archives: top culinary schools

Tropical Mince Pies | Recipe by Kirsten Tibballs

Kirsten Tibballs' tropical fruit mince tarts

INGREDIENTS

Shortbread

      450g flour
      250g butter
      150g sugar
      52g egg
      25ml water

Tropical fruit filling

      435g brown sugar
      58ml orange juice
      174g mango, diced
      130g banana, diced
      420g pineapple, diced
      2.5g gingerbread spice
      116g dried apricots
      58g candied orange peel or dried orange peel
      14g vinegar
      35g sultanas

METHOD

For the shortbread, combine sifted flour and butter to form a crumb. It is important that you do not over mix at this stage.

Combine sugar, water and egg and add to the crumb mixture combine until smooth dough is formed without excessive mixing.

Allow to rest in the fridge and roll out once the dough has firmed up again.

For the filling, dice the fresh and dried fruit to approximately 8mm.

Melt brown sugar in a pan with the orange juice and add in the diced mango and pineapple. Then add in the gingerbread spice.

Cook on a high flame and add banana and the dried fruits.

Add the vinegar and reduce until you achieve a chutney consistency.

Place the prepared chutney into a bowl and cover with plastic wrap and allow to cool.

To assemble, roll the prepared shortbread pastry to a thickness of 3mm and cut 30 x 80mm discs for the base.

Line individual tart moulds 60mm in diameter and height 23mm, with the pastry and fill with the cooled fruit mince.

Roll the remaining pastry to 3mm thickness and cut tops for the tart with a 60mm round cutter.

Place the cut pastry disc directly on top of the fruit mince and press the edges to remove the excess pastry.

With a small knife puncture a small hole in the top of the pastry.

Roll additional pastry or keep your offcuts flat and roll out to a 2mm thickness, and with a holly cutter cut three holly leaves per tart. Using a brush place a small amount of water on top of the tart to adhere each holly leaf.

Create three small holly berries per tart with the left over pastry and place in the middle of the tart.

Bake at 200°C for approximately 8 minutes.

Remove from the mould while they are still warm. Store in an airtight container at room temperature.

Christmas Wreath | Recipe by Kirsten Tibballs

Kirsten Tibballs' Christmas wreath

INGREDIENTS

130g Callebaut 811 Dark Couverture
12 roasted hazelnuts, quartered
18 whole almonds with skin roasted
18 pistachios
18 golden raisins
6 glace cherries, quartered
ribbon

METHOD

Temper the dark chocolate by melting it in a plastic bowl on high in the microwave for 30 seconds at a time until you have half liquid chocolate and half solid chocolate.

Stir it vigorously without additional heat until all the chocolate is melted.

If you have some stubborn pieces of unmelted chocolate, gently melt them for a few seconds with a hair dryer.

Use a silicon ring or silicon doughnut mould and place all the fruit and nuts in the base. Pipe the prepared chocolate on top and place it in the fridge for 10 minutes to set.

Unmould and tie ribbon on to hang.

Savour’s VIP Programme

Savour’s VIP Programme is your entry to a world of patisserie and chocolate. Whether you’re an experienced chef wanting to upskill or simply fancy a change in career, the VIP course offers a high level of training and development in the industry. As one of the most reputable chocolate school’s in Asia Pacific, the VIP programme is the only way to assist our award-winning chefs. You’ll have access to over 30 classes as well as the finest ingredients and state of the art equipment. Our expert instructors have a wealth of knowledge in the industry and will be there to guide and nurture you. As you progress throughout the course, you’ll also have the opportunity to support our teachers during classes so you can apply the skills and knowledge you’ve learnt.

To top it all off, the VIP course is fantastic value for money – with up to 50% off classes! Depending on the term you choose (3 month or 6 month),  you can book as many classes as you like up to the value of that course. It’s a winner, we say. But don’t just listen to us, here’s what our previous VIP students have to say…

VIP Students“What can I say apart from the best experience I have ever had in my career! The amount of knowledge that Savour offers is incredible. They make you feel like you’re part of their team thanks to the amazing and professional staff. If I had my chance I would do it again and again. I loved every minute and if you’re passionate about anything and everything chocolate or patisserie, the VIP membership is what you need. I met some amazing people in my 3 months, and lifelong friends. Worth its weight in chocolate!”

Chris Scard
Former VIP student

VIP Student

“The amount of information you can learn in such a short space of time is invaluable. Doing many classes back to back will help cement all the information that is given. It gives you an opportunity to practice without the pressures of production or deadlines. It can really set you up for whatever the next step is in your journey. I would always recommend people to consider doing the program.”

Jean Kirkland
Former VIP student

To find out more about joining our VIP programme click here.

Decadent Chocolate Tart by Kirsten Tibballs

Decadent-Chocolate-Tart-by-Kirsten-Tibballs

Kirsten TibballsMy Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot.

It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats.


Biscuit Tart Base

Baking Time: 15 minutes

250g      Chocolate Ripple BiscuitsDecadent Chocolate Tart
15g        Desiccated Coconut
110g      Unsalted Butter, melted

Crush the biscuits and combine with the coconut and melted butter. Press the mixture into the base and sides of a 25cm fluted flan tin and cool in the fridge for 10 – 15 minutes to allow the base to set.

Crispy Almonds

70g         Caster (Superfine) Sugar
50g         Water
250g       Almond Splinters

Preheat the oven to 160°C. Boil the sugar and water together in a small saucepan until all the sugar has dissolved. Pour the prepared sugar syrup over the almonds that have been placed in a bowl and mix together. Place the slithered almonds onto a lined baking tray and roast into the oven for 15-18 minutes or until golden brown. Turn the almonds every 5 minutes to ensure they roast evenly. Remove from the oven and leave at room temperature to cool.

Chocolate Filling

150ml     Bulla Thickened Cream
395g       Condensed Milk
30g         Unsalted Butter
400g       Callebaut Dark Chocolate
135g       Crispy Almonds (recipe above)

Boil the cream in a medium saucepan. Once the cream has boiled, immediately add in the condensed milk and butter. Using a spatula, stir gently over a low heat for a couple of minutes. Remove from the heat, add in the chocolate and whisk to combine. Pour the mixture into a bowl and add in two thirds of the slithered almonds. Mix until combined and pour into the prepared tart base. Place in the fridge for 3-4 hours to set.

Finishing

1 block          Good Quality Milk Chocolate
1 Piece          Fresh Coconut
10 Pieces      Fresh Raspberries
QS                  Remaining Crispy Almonds*

Using a vegetable peeler, create some chocolate shavings with the chocolate block. Use the same technique to create some coconut shavings. Sprinkle a combination of the shavings, fresh raspberries and almonds on top of the tart just prior to serving.

Coconut Hot Chocolate Recipe

160410 081500ml             Full Cream Milk
500ml             Coconut Milk
100ml             Bulla Thickened Cream 35% fat
400g               Callebaut Arriba Milk Couverture 39%
100g               Shredded Coconut

Bring milk, coconut milk and cream to a boil.

Fold in the shredded coconut and wrap with glad wrap leave for 30 minutes to infuse.

Strain and pour over the Callebaut Arriba milk chocolate.

Blend with a stick blender.

Reheat to serve.