MASTERCHEFCHALLENGE RECIPE BY

KIRSTEN TIBBALLS

ADVANCED

210 MINS

MAKES

3 FINANCIERS

6 LOLLIPOPS

1 ENTREMET

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

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DARK CHOCOLATE MOUSSE

TROPICAL STENCILCLEAR GLAZE

RUBY FINANCIERPB&J CREAM

CREATED WITH ENTREMET RING 130 D X 45MM

PB&J CREAM

LATTICE TUBE

RASPBERRY AND RUBY FINANCIER

CREATED WITH FASHION ECLAIR80 SILICON MOULD

Ready to conquer Kirsten’s MasterChef Australia challenge? Re-create the Ruby Financier, Exotique Entremet and Style Rebellion Lollipops all in one go! Learn how to take components from a recipe and apply them to a variety of different desserts in this innovative online class.

PB&J GANACHE

RASPBERRY AND RUBY FINANCIER

INGREDIENTS

240g (8.47oz) unsalted butter288g (10.16oz) caster (superfine) sugar150g (5.29oz) almond meal (almond flour)60g (2.12oz) plain (all purpose) flour15g (0.53oz) lemon zest10g (0.35oz) fresh lemon juice210g (7.41oz) egg white120g (4.23oz) Callebaut Ruby RB1 47.3% Chocolate, roughly chopped130g (4.59oz) raspberries

FINANCIER

EQUIPMENT

stand mixer spatula sieve thermometer disposable piping bag 10mm plain piping tube Fashion Eclair80 Silicon Mould Flexipat Half Baking Mat large angled palette knife 100mm round cutter

METHOD

Heat the oven to 165˚C (329˚F). Create a Beurre Noisette by boiling the butter until it becomes a golden-brown colour. Strain the Beurre Noisette into a bowl and allow to cool to at least 50˚C (122˚F). In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, almond meal and plain flour and mix to combine. Add in the lemon zest, juice and egg white and con-tinue to mix on low speed. Gradually add the Beurre Noisette and mix until completely incorporated. Gently fold through the Ruby chocolate and raspberries. Transfer the mixture into a pip-ing bag fitted with a 10mm plain piping tube. Pipe the mixture into three of the Fashion Éclair silicon mould inserts, filling each one just below the top. Place the remaining batter into the Flexi-pat baking mat and spread the mixture out evenly with an angled palette knife. Place both the Fashion Éclair mould and Flexipat mat into the pre-heated oven. Bake the Flexipat financier for 15-17 minutes and the Fashion Éclair financiers for 20-22 minutes. Allow them to cool at room temperature before placing them into the freezer for a minimum of 2 hours. Once frozen, use a serrat-ed edged knife to trim the tops off the financiers in the Fashion Éclair mould. Unmould the financiers from the Fashion Éclair mould while they are still frozen. Remove the financier from the Flexipat mat and cut 2 x 100mm discs. Place the discs in the freezer until they are required for the Exotique entremet. Using the piping tube, cut 6 x 10mm discs from the remaining Flexipat financier and set them aside for the Style Rebellion Lollipops.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

RUBY FINANCIER

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INGREDIENTS

80g (2.82oz) caster (superfine) sugar40g (1.41oz) water5g (0.18oz) Heilala Vanilla Bean Paste1g (0.04oz) sea salt 50g (1.76oz) Callebaut Ruby RB1 47.3% Chocolate100g (3.53oz) smooth peanut butter15g (0.53oz) unsalted butter, diced200g (7.05oz) fresh cream 35% fat, semi-whipped1-2 drops Dusty Pink Americolor Gel Paste

PB&J CREAM

EQUIPMENT

stand mixer whisk thermometer spatula

METHOD

In a saucepan, combine the water, vanilla bean paste, sugar and salt and bring to the boil. Meanwhile, place the Ruby chocolate and peanut butter into a bowl and set aside. Once boiled, pour the syrup over the chocolate and peanut butter and whisk to combine. Add 1-2 drops of the pink gel paste and continue to whisk until the colour is completely incorporated. Add the butter one piece at a time and whisk after each addition until complete-ly incorporated. Allow the ganache to cool to between 32-34˚C (90-93˚F) at room temperature or over an ice bath. Set aside 60g (2.12oz) of the ganache for the Style Rebellion Lollipops. Fold the semi-whipped cream through the remaining mixture. Store in the refrigerator until required.

INGREDIENTS

150g (5.29oz) Callebaut Ruby RB1 47.3% Chocolate

EQUIPMENT

spatula thermometer disposable piping bag 3 acetate rectangle 160mm x 130mm

METHOD

Temper the Ruby chocolate ( see our online video for in-structions). Using a paper piping bag ( see our online video for instructions), pipe the chocolate in a circular motion over 2 thirds of each acetate rectangle. Before the chocolate sets, lift the acetate rectangle and transfer it to a clean section of the workbench. Once the chocolate is set to touch roll it around the Teflon rod, secure the tube with a piece of tape and slide it off the rod immediately. Set aside at room temperature and then place into the refrigerator 5 minutes prior to use.

LATTICE ROLL

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS

2 freeze dried raspberries

EQUIPMENT

spatula disposable piping bag 10mm plain round piping tube sieve

METHOD

Transfer the PB&J cream to a piping bag fitted with a 10mm plain piping tube and pipe in a coil pattern on top of the financier. Place the remaining PB&J Cream into the refrigerator until required for the Exotique Entremet. Sieve the freeze dried raspberries over the top of the cream. Gently remove the lattice tubes from the acetate and place them, seam side down, on top of the piped PB&J cream.

RUBY FINANCIER ASSEMBLY

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INGREDIENTS

financier 10mm discs* 6 white chocolate truffle shells60g (2.12oz) PB&J ganache* 60g (2.12oz) Callebaut Velvet 32% White Chocolate, tempered

LOLLIPOPS

EQUIPMENT

thermometer disposable piping bags spatula lollipop sticks

METHOD

Place a 10mm financier disc into the base of each truffle shell. Once the PB&J ganache has cooled to below 29˚C transfer it to a piping bag and fill each truffle shell until it is just below the rim. Make a paper piping bag ( see our online video for instructions). Fill the paper piping bag halfway with the tempered white chocolate ( see our online video for instructions). Cut approximately 2mm off the tip of the piping bag. Pipe the white chocolate into the truffle shells to seal the opening and insert a lollipop stick straight into the centre of the ganache before the chocolate sets. Allow to set at room temperature for approxi-mately 20 minutes or place in the refrigerator for no more than 5 minutes. Use a sharp knife to remove the chocolate seam from around the truffle shell.

INGREDIENTS

1200g (42.33oz) Callebaut Velvet 32% Chocolate, tempered4g (0.14oz) black oil soluble colour powder4g (0.14oz) pink oil soluble colour powder200g (7.05oz) Callebaut Ruby RB1 47.3% Chocolate, tempered

EQUIPMENT

spatula thermometer heat gun sieve paper piping bags lollipop stand

METHOD

Temper the white and ruby chocolate separately ( see our online video for instructions). Using a heat gun, warm a large bowl before transferring 70% of the tempered white chocolate into it. Divide the remaining white chocolate evenly between 2 bowls. Sieve the black colour powder into one bowl and mix to incorporate. Sieve the pink colour powder into the other bowl and mix to incorporate. Place the ruby, pink and black coloured chocolates in separate paper piping bags. Pipe a grid pattern, approximately 10mm apart, on top of the white chocolate one colour at a time. Dip the lollipop into the prepared chocolate twisting it as it gets pulled out. Gently shake the lollipop to remove the excess chocolate. Hang the lollipop upside down pressed into an elevated lollipop stand to set. Repeat this process with the remaining lollipops, ensuring each new lollipop is dipped into the chocolate in an area that still has the grid pattern. Allow the lollipops to set at room temperature for at least 10 minutes.

FINISHING

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

STYLE REBELLION LOLLIPOPS

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INGREDIENTS

150g (5.29oz) Callebaut Cocoa Mass30g (1.06oz) cocoa butter

TROPICAL STENCIL

EQUIPMENT

spatula thermometer silk screen perspex decorating workboard acetate sheet aluminium baking tray entremet ring 130 d x 45mm Blu Tack, modelling clay or plasticine

METHOD

Place the cocoa mass and cocoa butter into a bowl. Heat in the microwave until you have 50% liquid and 50% solids and then stir vigorously until the solids have completely melted. Place the silk screen on top of an acetate sheet lined perspex board. Once the melted mixture reaches 40˚C (104˚F), pour it into the top edge of the screen and squeegee the mixture through the silk screen and onto the acetate sheet. Lift the silk screen off to re-veal the acetate sheet. Once the cocoa mass is set to touch, cut out the 45mm strips. Position the entremet ring on top of the acetate sheet with the round floral design, ensuring the cocoa mass side is facing up. Secure the ring with Blu Tack. Line the inside of the ring with the strip of acetate, ensuring the pattern is upside down and the cocoa mass side is facing inwards.

INGREDIENTS

2 x Ruby financier 100mm discs*PB&J Cream*

EQUIPMENT

spatula disposable piping bag 10mm plain round piping tube

METHOD

Transfer the PB&J cream into a piping bag fitted with a 10mm plain piping tube and pipe a coil on top of each financier disc. Place the discs into the freezer for at least an hour.

CAKE INSERTS

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

EXOTIQUE ENTREMET

INGREDIENTS

135g (4.76oz) caster (superfine) sugar100g (3.53oz) water

METHOD

Place the water and sugar in a saucepan over medium heat and bring to the boil until the sugar has completely dissolve.

SUGAR SYRUP 30°β

NOTE

This syrup can be stored in the fridge for up to 6 weeks in a sealed container.

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INGREDIENTS

130g (4.59oz) sugar syrup 30°β* 75g (2.65oz) egg yolk 280g (9.88oz) Callebaut Origin Madagascar 67.4% Chocolate600g (21.16oz) fresh cream 35% fat, semi-whipped

DARK CHOCOLATE MOUSSE

EQUIPMENT

stand mixer whisk thermometer spatula

METHOD

Place the 30°β syrup and egg yolks into a bowl and whisk to combine. Place the bowl over a saucepan of simmering water to create a Bain-Marie and whisk until the mixture reaches 75˚C (167˚F). Immediately transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment and whip for approximately 2 minutes to create a bombe paste. Meanwhile, in a separate bowl, heat the chocolate in the microwave in 30 second increments, stirring in between, until it reaches approxi-mately 75˚C (167˚F). Fold a small amount of the semi-whipped cream through the chocolate to create a similar consistency to the bombe paste. Fold a spoonful of the chocolate through the bombe paste before folding through the remaining chocolate. Add the remaining cream and gently fold through until complete-ly incorporated.

EQUIPMENT

spatula disposable piping bag medium angled palette knife

METHOD

Immediately transfer the mousse into a piping bag fitted with a 12mm plain piping tube and pipe a generous amount into the base of the prepared entremet ring. Using an angled palette knife, push the mousse up the sides of the ring. Place a frozen financier disc, PB&J cream side down, into the mousse base. Pipe another layer of chocolate mousse into the ring. Place the second financier disc, PB&J cream side down, into the mousse until it is flush with the top of the ring and scrape the excess chocolate mousse off using a palette knife. Place into the freezer overnight. Unmould the entremet and peel away the acetate immediately after taking it out of the freezer. Place the entremet back into the freezer while you prepare the glaze.

ENTREMET ASSEMBLY

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS

100g (3.53oz) neutral glaze100g (3.53oz) water130g (4.59oz) mirror glaze

METHOD

Place the water and neutral glaze into a saucepan over low heat and gently stir until the neutral glaze dissolves. Pour the mixture over the mirror glaze and stir to combine. Transfer the glaze into a jug and stir until it reaches 33-35˚C (91-95˚F). Place the entremet on top of a metal ring over a Flexipat mat. Pour the glaze over the entremet and remove the excess glaze from the top using a palette knife. Once the glaze stops dripping, use a sharp knife to remove the excess glaze from around the base of the entremets.

CLEAR GLAZE

EQUIPMENT

spatula 70mm ring Flexipat Baking Mat or tray with sides large angled palette knife

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