Page 68 - Pastry & Baking Magazine

Grand Gateaux
Pastry & Baking North America
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 Australian Ambassador
for Callebaut and Cacao Barry Chocolate and she
established the Savour Chocolate and Patisserie
School in Melbourne in 2002. For more information
visit www.
This little petit gateaux is a delightful creation full
of flavour with an abundance of texture. I love the
elegance of the quenelle shape that fits perfectly on
top of the oval savarin to surprise the consumer with
the strawberry confit hidden inside.
Almond paste 50%
Boiron strawberry puree
Citrus pectin
Callebaut dark couverture Madagascar 66% cocoa
Callebaut cocoa butter
Callebaut dark couverture 53.8% cocoa
PCB red oil based colour
Callebaut white chocolate W2
Demarle oval savarins ref #1116
Demarle mini quenelles ref #1150
Air compressor
Gravity fed spray gun
Plastic guitar sheets
Almond Cakes
g Almond paste 50%
g Whole eggs
g Unsalted butter
Beat almond paste on a mixer with the paddle attachment
until completely smooth. Add the eggs very slowly to
avoid lumps. Scrape the bowl down at regular intervals.
Melt the butter to 30°C and slowly add it into the mixture.
Pipe the almond cake mixture into Demarle Flexipan oval
savarins ref #1116 and bake at 170°C for 10 – 12 minutes
or until golden brown.
Strawberry Confit
g Boiron strawberry puree
g Mint leaves
g Fresh strawberries, diced
g Citrus pectin
g Caster sugar
g Lemon juice
Combine the strawberry purée and mint leaves and bring
to a boil. Cover and infuse the mint for 20 minutes. Strain
the strawberry purée mixture through a sieve into another
small pot. Add the finely diced strawberries and bring
the mixture back to a boil. Mix pectin and sugar together
and add to the boiling strawberry purée mixture. Boil for
minutes and then add the lemon juice. Allow to cool
slightly before ladling into the almond cake.