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Kalamansi
64 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
Chocolate feuilletine base covered with baked streusel, lime
mouse and a vanilla crème insert. White glaze with a metallic
green stripe. Green velvet spray with vanilla teardrops glazed
and placed on top.
The finish of this recipe is very simple. I added the petals on
top as a garnish just to finish.
Key Ingredients
Puffed Rice
Callebaut Mycryo Cocoa Butter
Callebaut 823 Milk Couverture
Callebaut Pure Hazelnut Paste
Callebaut Almond Praline Paste 50%
Candied Lime
Gingerbread Spice
Kalamansi Puree
Pear Puree
Titanium
Mirror Glaze
Callebaut White Chocolate
Metallic Green Color
Equipment
16cm diameter Tart Ring
2 x 18cm diameter Cake Ring
Demarle Flexipan Ref 1128
Demarle Silpat Mat
Photos by Greg Elms and Seung Yun Lee
Caramelized Rice
100g Puffed Rice
140g Sugar
30g Water
5g Callebaut Mycryo Cocoa Butter
1. Boil the sugar and water in a saucepan to 114
º
C.
2. Turn off the heat and add the puffed rice and
caramelize.
3. Once you reach a caramel color add the cocoa
butter and spread out on a Demarle Silpat mat
to cool.