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50 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
www.savourschool.com.au
Sweet pastry tart coated with yuzu jam and filled with milk
chocolate honey creamer inserted with walnut black sesame
Florentine. Finished with a praline glaze then topped with caramel
mousse velvet sprayed yellow.
The finish of today’s entremets are all about texture, matt
and gloss finishes and of course the flavor. I have included all of
these elements in thisYarra tart. I have named it after theYarra
River in Melbourne.
Photos by Greg Elms Photography