$8.50 AUD
World Chocolate Master Frank Haasnoot shows you the technique to creating this stunning chocolate ‘Noir’ garnish for use on products such as petit gateaux. With the use of guitar sheets, the garnish is both shiny and rigid. – Egg free, gluten free, vegan.
Frank Haasnoot
12/03/2015
Beginner
5 mins
Yeild NA
15 mins
A French classic, Tarte Tatin is created with the inverted puff pastry base recipe and topped with beautifully sweet, caramelised apple pieces. – Egg free.
Kirsten Tibballs
30/05/2015
Intermediate
8 mins
Yeild 2
2 hours 30 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 timeless biscuit recipe to add to your repertoire. Delicious lemon biscuits dipped in a simple lemon glaze. The lemon can be substituted with other fruits such as orange or mandarin.
Kirsten Tibballs
12/01/2016
Beginner
7 mins
Yeild 42
25 mins
A beautiful tart full of summer flavour. Pistachio pastry filled with layers of mango compote, cheesecake, mango jelly and topped with a chocolate disc and lashings of decorative Swiss meringue.
Kirsten Tibballs
03/02/2016
Intermediate
27 mins
Yeild 15
2 hours 5 mins
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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