$49.95 AUD
$49.95 AUD
In stock
The Silpain Mat Half has a perforated texture, covered with food grade silicon making it non-stick. It is ideal for biscuits, breads, tarts and pizzas. The mat must be used on a tray, preferably perforated as is allows for better heat circulation, resulting in a crisp base.
Size: 400 x 300mm
Temperature Range: -40ºC to +280ºC
A fusion between Challah and Babka, Babkallah is a sweet, braided bread with swirls of chocolate filling throughout. In this class Kirsten creates a Babkallah with a cardamom, orange and chocolate filling.
Kirsten Tibballs
15/03/2021
Beginner
22 mins
Yeild 1
2 hours
Create these individual chocolates that are full of flavour and texture. In one bite you will experience crisp spiced hazelnut sable, the crunch of roasted hazelnuts and smooth gianduja ganache. Enrobed in dark couverture and finished with silver leaf flakes, these chocolates are not only delicious but visually stunning.
Kirsten Tibballs
09/03/2021
Beginner
22 mins
Yeild 85
1 hour
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
A classic Christmas treat, gingerbread people are fun to both make and eat with family and friends. This gingerbread recipe can also be used to create a gingerbread house.
Kirsten Tibballs
22/12/2014
Beginner
10 mins
Yeild 18
20 mins
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
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
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
Learn to make both plain and hazelnut Palmiers. A traditional French treat, these delicious crispy biscuits use puff pastry as the base. – Egg free.
Kirsten Tibballs
19/05/2015
Beginner
8 mins
Yeild 52
2 hours 30 mins
An indulgent éclair sure to please. Piped choux pastry filled with coffee infused cream, dipped in a dark chocolate glaze and topped with crunchy cinnamon crumble, white chocolate curls, salted caramel crispearls and cocoa nibs.
Kirsten Tibballs
31/07/2015
Intermediate
27 mins
Yeild 30
1 hour 10 mins
A classic festive treat, the fruit mince tart is recreated here with a tropical twist. Shortbread crust filled with mango, banana, pineapple, apricot and sultana chutney and finished with a simple holly garnish.
Kirsten Tibballs
07/11/2014
Beginner
14 mins
Yeild 30
30 mins
A deliciously comforting tart ideally served warm. Sweet shortcrust pastry, salted caramel, almond cream, figs and caramelised almonds. For a sweeter flavour, replace the figs for apples or pears.
Kirsten Tibballs
23/06/2016
Beginner
20 mins
Yeild 2 x 200mm tarts
35 mins
A fusion of texture and flavour is what sets this tart apart, with lemon crumble, pain de gene, meringue and chocolate mousse.
Kirsten Tibballs
28/09/2017
Advanced
45 mins
Yeild 8mm round
2 hours
Whether it’s for dipping in chocolate, using as an ingredient or simply snacking on, this liquorice is super versatile!
Kirsten Tibballs
05/10/2017
Beginner
11 mins
Yeild 6/7
30 mins
Layers are the intrinsic element to the Neptune bar. Enjoy caramel, nougat, marshmallow and puffed rice layers enrobed in smooth milk chocolate.
Kirsten Tibballs
01/12/2017
Intermediate
24 mins
Yeild 26
1 hour
Have a holly, jolly Christmas with this charming Gingerbread House. Build, bake and decorate!
Kirsten Tibballs
08/12/2017
Intermediate
29 mins
Yeild 1
1 hour 30 mins
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
Internationally acclaimed pastry chef, Johan Martin, reveals his secrets to creating the perfect chocolate croissant and demonstrates how to create a coloured dough.
Johan Martin
01/09/2016
Advanced
15 mins
Yeild 16 croissants
3 hours
A modern interpretation of the French classic, Mille Feuille. Crunchy inverted puff pastry, chocolate Chantilly cream, fresh raspberries, vanilla Chantilly cream, almond crumble and caramel ice cream, topped with a chocolate disc and garnished with raspberry gel, roasted hazelnuts and mint.
Kirsten Tibballs
09/09/2016
Intermediate
22 mins
Yeild 6 plated desserts
2 hours 40 mins
A trio of apricot, lemon and coconut flavours brings this tart to a new level
Kirsten Tibballs
03/01/2018
Beginner
17 mins
Yeild 1
1 hour 30 mins
Lamington is an Australian icon and this one has been given a modern twist with a gluten free sponge and shiny chocolate glaze.
Kirsten Tibballs
22/01/2018
Advanced
35 mins
Yeild 8
3 hours
This playful entremet layers a range of textures with light summer flavours. Coconut shortbread pastry, salted caramel, coconut financier, passionfruit crème, white chocolate mousse covered in a pink chocolate glaze and garnished with fun, colourful chocolate sticks.
Kirsten Tibballs
31/07/2014
Advanced
46 mins
Yeild 2
3 hours 10 mins
Winner of Savour Patissier of the Year 2016, Deniz Karaca, presents his award winning tart that’s bursting with flavour – and it all stemmed from a banoffee pie!
Kirsten Tibballs
16/02/2018
Intermediate
37 mins
Yeild 2
3 hours
Deniz Karaca gives us tropical flavours of coconut and mango fused with olive sherbet and smooth white chocolate – an eggcellent match!
Kirsten Tibballs
22/03/2018
Advanced
42 mins
Yeild 8
3 hours
Be it croissants, Danish pastries or pain aux raisins, laminated dough is the multi-layered and buttery base to so many viennoiserie products!
Kirsten Tibballs
06/04/2018
Intermediate
20 mins
Yeild NA
1 hour
Luscious layers of buttery, flaky pastry make these croissants so satisfying. Perfect the method with our recipe for laminated dough, rolling, proving and baking!
Kirsten Tibballs
06/04/2018
Intermediate
15 mins
Yeild 30
3 hours 30 mins
Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.
Kirsten Tibballs
27/02/2014
Advanced
60 mins
Yeild 4
2 hours 30 mins
Linzer pastry filled with berry compote and an Italian meringue chocolate ganache, covered with a chocolate glaze and finished with a piped chocolate garnish. This class will teach you all the components for creating these decadent Chocolate Berry Tarts.
Kirsten Tibballs
10/01/2014
Intermediate
43 mins
Yeild 10 x 80mm
2 hours 10 mins
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
Kirsten Tibballs
26/12/2013
Advanced
60 mins
Yeild 20
3 hours
A modern interpretation of the classic Paris Brest. Sable topped choux pastry filled with raspberry jelly and vanilla custard arranged on a Brenton shortbread base with salted caramel, crowned with a dark chocolate disc and garnished with raspberry jelly cubes, thin white chocolate curls, edible flowers and micro mint.
Kirsten Tibballs
05/01/2016
Advanced
46 mins
Yeild 1
2 hours 35 mins
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
A traditional Scottish style shortbread with a beautiful buttery flavour and crumbly texture. These can be enjoyed all year round and make for the perfect Christmas treat.
Kirsten Tibballs
20/11/2015
Beginner
5 mins
Yeild 8
25 mins
A beautifully rustic baked tart with speculoos spiced pastry, vanilla custard and berries.
Kirsten Tibballs
09/09/2015
Beginner
19 mins
Yeild 2
35 mins
Jerome Landrieu presents Olivia’s Favourite as a tribute to his daughter’s love of pastry. Inside this petit gateaux you’ll find tropical flavours of mango, yuzu and lime.
Jerome Landrieu
14/06/2018
Intermediate
33 mins
Yeild 12
1 hour 30 mins
Pâte à Foncer is French shortcrust pastry that can be used for both sweet and savoury applications due to its low sugar content. It’s a perfect base for any tart!
Kirsten Tibballs
23/05/2018
Intermediate
13 mins
Yeild NA
1 hour 30 mins
Kevin Gully brings you his winning entremet from Savour Patissier of the Year! Layers of crunchy pecan, tonka rice pudding, cremeux caramel, soft caramel, caramel sponge, passionfruit jelly and pecan mousse, all topped off with a caramel glaze and chocolate garnishes. – Gluten Free
Kevin Gully
06/07/2018
Advanced
38 mins
Yeild 30.4%
4 hours
Go nuts for this petit gateau featuring almonds, pecans and peanuts! Smooth layers of sponge and mousse are contrasted with a crumble and crunch.
Kirsten Tibballs
31/08/2018
Advanced
47 mins
Yeild 16
4 hours
Peanut pastry is offset with smooth passionfruit cream, chocolate honey cremeux and an airy Swiss meringue – not to mention a touch of salted caramel to bring it all together!
Kirsten Tibballs
21/12/2018
Beginner
25 mins
Yeild 1
3 hours
These pain aux chocolat are far from traditional, with chocolate plaque garnishes to tempt the tastebuds even more!
Kirsten Tibballs
31/01/2019
Advanced
23 mins
Yeild 22
1 hour
Whether your interest lies in patisserie or chocolate work, it is important to have the right equipment and utensils. Kirsten takes you through her list of versatile and essential kitchen must-haves.
Kirsten Tibballs
05/06/2015
Beginner
5 mins
Yeild
min
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