Page 60 - Pastry & Baking Magazine

In Italy a Palazzo is a grand building of architectural ambition.
I wanted to create an entremet with an innovative structure
and an impressive and unique appearance.This entremet
consists of multiple layers of delicious honeycomb, mousse,
coffee cream and delicate hazelnut biscuit; which create
an amazing range of textures and flavours.
58
Pastry & Baking
North America
Grand Gateaux
Photography by Greg Elms
Composition
Cocoa Sable
Honeycomb
Hazelnut Biscuit
Milk Chocolate Mousse
Coffee Cream
Equipment
Demarle Silpain
Demarle Flexipat
Demarle flexipan ref 1441
Ingredients
Callebaut Cocoa Powder
Callebaut Milk Couverture 823
Good quality coffee beans
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.
Cocoa Sable
150
g Unsalted butter
25
g Callebaut cocoa powder
75
g Pure icing sugar
2
g Salt
1
Vanilla bean
63
g Whole eggs
25
g Almond powder
250
g Plain flour
5
g Baking powder
Palazzo
1.
Cream the butter, icing sugar and cocoa powder
together in an electric mixer.
2.
Add the eggs, salt and cut and scrapped vanilla
pod. Then add all the dry ingredients. Mix until
all the ingredients are combined then wrap in
cling film and place in the fridge to chill.
3.
Roll out 3mm thickness and cut a 12cm disc.
Place on a lined Demarle Silpain mat on a
perforated tray. Bake at 170
°
C for 5-8 minutes.