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Grand Gateaux
66 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. www.savourschool.com.au
Allure
I was inspired by Serendipi BlackVelvet Tea which is one of
my favorite drinks. I wanted to encapsulate my pleasure of
drinking tea into a delicious petit gateaux. It was important
to balance the flavours so the tea is still the highlight.
Makes 9 large glasses
Ingredients
Almond Paste 50%
Gold Gelatine
Cointreau
Flaked Almonds
Boiron Raspberry Puree
Equipment
Demarle Silpat Mat
Demarle Flexipat
BodumVerrine Glasses
Pain de gene
300g Almond Paste 50%
135g Caster Sugar
285g Whole Eggs
90g Plain Flour
90g Unsalted Butter
In an electric mixer with a paddle attachment combine
the almond paste, sugar and a small amount of egg.
Blend to a smooth paste. Gradually add the remaining
eggs, mixing in between additions. Process until smooth.
Pour the mixture into a large bowl. Fold in the sifted
flour, followed by the melted butter. Spread onto a large
Demarle Flexipat 555mm x 360mm. Bake at 170°C for
15-20 minutes. Freeze and cut individual 50mm discs.
Lemon Cream
600g Fresh Cream 35% fat
180g Caster Sugar
45g Unsalted Butter
10g Lemon zest
2 Vanilla bean
6g Gold Gelatine (pre-soaked in water)
12g Cointreau
600g Fresh Cream 35% fat
Semi-whip 600g of the cream and set aside in the fridge.
Boil the second group of cream, sugar, butter, lemon
zest and cut and scraped vanilla bean. Pre-soaked the
gelatine and incorporate into the mixture. Cool to 32˚C.
Gently fold through the semi whipped cream and lastly
the Cointreau.
Caramelised Almonds
175g Flaked Almonds
175g Caster Sugar
125ml Water
Boil the sugar and water in a saucepan. Add the flaked
almonds, combine and boil for a further 5 minutes.
Strain the mixture to remove excess sugar syrup. Spread
the almonds in an even layer onto a tray lined with a
Demarle Silpat and bake at 160°C for 20mins. Turn the
almonds at regular intervals so they bake evenly.