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46 Pastry & Baking
North America
Grand Gateaux
Publisher’s Note:
Kirsten Tibballs is one of
Australia’s most celebrated and internationally
respected pastry chefs. Specialising in chocolate
and patisserie, Kirsten is the Austral ian
Ambassador for Callebaut and Cacao Barry
Chocolate and she established the Savour
Choco l a t e and Pa t i s ser i e Schoo l i n
Melbourne in 2002. For more information visit
A crunchy coconut dacquiose base coated with a
creamy layer of coconut bavaroise interspersed with
cherry jellie with another layer of dacquiose. Created
in a modern square mould with cherry truffles on
top creating the garnish.
I like the design of this recipe because of the
structure of the gateaux and the contrasting spheres
on top and a burst of creamy cherry flavour.