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Nicolas Haelewyn’s Galette

Also known as a pithivier, Nicolas Haeleywn’s galette is the perfect balance of texture and flavour with flaky puff pastry, tangy lemon paste and hazelnut cream.

Nicolas Haelewyn

17/12/2019

Advanced

27 mins

Yeild 2

1 hour 10 mins

Nicolas’s Pear Tart

Nicolas’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!

Nicolas Haelewyn

30/12/2019

Intermediate

30 mins

Yeild 4

1 hour 30 mins

Mouchete

These moulded chocolates have a tangy lemon ganache, pairing well with the sweetness of the caramel and the milk chocolate.

Note* Tiem To Prepare Takes 70mins Plus 24 hours to produce.

Kirsten Tibballs

10/02/2017

Intermediate

25 mins

Yeild 90

1 hour 10 mins

Black Forest

Internationally acclaimed pastry chef, Jerome Landrieu, shows you how to make a black forest ‘tarte a la creme’.

Jerome Landrieu

06/04/2017

Advanced

55 mins

Yeild 8

1 hour 10 mins

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First featured on Kirsten’s Livestream as a special thank you to her 500k Instagram followers, this delicious tart is an absolute showstopper! Chocolate peanut pastry, raspberry compote, gianduja ganache, a unique hazelnut jaconde sponge pinwheel, chocolate cremeux and gold Chantilly cream. Topped with a peanut pastry disc, fresh raspberries, meringue kisses and raspberry jellies. Garnished with roasted hazelnuts and micro mint.

Kirsten Tibballs

16/07/2019

Advanced

45 mins

Yeild 2

2 hours 49 mins

Eternity Entrement

This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.

Kirsten Tibballs

15/04/2015

Advanced

52 mins

Yeild 3 Entremets

3 hours 40 mins

Bombi Chocolate Bar

First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.

Kirsten Tibballs

01/05/2015

Intermediate

24 mins

Yeild 64

1 hour

Sunshine Entremet

Explore the mix of vanilla and fruity flavours and interesting textures of this Sunshine entremet.

Kirsten Tibballs

26/05/2017

Intermediate

55 mins

Yeild 1

2 hours

Antonio Bachour’s Lemon Basil Tart

A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!

Antonio Bachour

16/06/2017

Intermediate

18 mins

Yeild 3

1 hour 30 mins

Antonio Bachour’s Cappuccino Entremet

Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.

Antonio Bachour

14/07/2017

Advanced

33 mins

Yeild 2

1 hour 37 mins

Manderin Petit Gateaux

This beautiful mandarin fruit from the Masterchef Australia finale is bursting with flavours from hazelnut to vanilla

Kirsten Tibballs

24/07/2017

Advanced

35 mins

Yeild 20

4 hours

Pear Petit Gateaux

Kirsten Tibballs pear from the Masterchef Australia finale tastes as beautiful as it looks. Challenge yourself with the recipe below.

Kirsten Tibballs

24/07/2017

Advanced

35 mins

Yeild 20

4 hours

Apple Petit Gateaux

Discover the exclusive recipe to this exquisite apple, created especially by Kirsten Tibballs for the MasterChef Australia finale

Kirsten Tibballs

24/07/2017

Advanced

35 mins

Yeild 20

4 hours

Shortbread Christmas Wreath

This wreath is all about festiveness, with its coconut shortbread and cinnamon and nutmeg ganache.

Kirsten Tibballs

12/12/2018

Beginner

13 mins

Yeild 10

1 hour

Chocolate Caramel Truffles

Milk chocolate truffles filled with decadent caramel and roasted peanuts. Dipped in chocolate and finished with a dusting of metallic gold powder to create an opulent, textured truffle ideal for gifts or an indulgent treat. – Gluten free.

Kirsten Tibballs

10/07/2014

Beginner

13 mins

Yeild 56

1 hour

Crocodile Bars

Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.

Kirsten Tibballs

10/07/2014

Beginner

28 mins

Yeild 24

1 hour 30 mins

Strawberry Chocolate Wheels

A delicious milk chocolate dipped biscuit with an exciting centre. Strawberry jam and egg-free strawberry marshmallow sandwiched between two hazelnut pastry biscuits and then enrobed in milk couverture topped with a beautiful chocolate leaf garnish.

Kirsten Tibballs

19/01/2016

Intermediate

14 mins

Yeild 80

1 hour 15 mins