MASTERCHEF
CHALLENGE
RECIPE BY
KIRSTEN TIBBALLS
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
ADVANCED
desserts in this innovative online class.
210 MINS
LATTICE TUBE
PB&J CREAM
RASPBERRY AND RUBY FINANCIER
MAKES
3 FINANCIERS
CREATED WITH FASHION ECLAIR80 SILICON MOULD 6 LOLLIPOPS
1 ENTREMET
RASPBERRY AND RUBY FINANCIER
PB&J GANACHE
CLEAR GLAZE
TROPICAL STENCIL
DARK CHOCOLATE MOUSSE
PB&J CREAM
RUBY FINANCIER
CREATED WITH ENTREMET RING 130 D X 45MM
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
RUBY FINANCIER
FINANCIER
METHOD
INGREDIENTS
Heat the oven to 165˚C (329˚F). Create a Beurre Noisette by
240g (8.47oz) unsalted butter
boiling the butter until it becomes a golden-brown colour. Strain
288g (10.16oz) caster (superfine) sugar
the Beurre Noisette into a bowl and allow to cool to at least
150g (5.29oz) almond meal (almond flour)
50˚C (122˚F). In the bowl of a stand mixer fitted with a paddle
60g (2.12oz) plain (all purpose) flour
attachment, add the sugar, almond meal and plain flour and mix
15g (0.53oz) lemon zest
to combine. Add in the lemon zest, juice and egg white and con-
10g (0.35oz) fresh lemon juice
tinue to mix on low speed. Gradually add the Beurre Noisette
210g (7.41oz) egg white
and mix until completely incorporated. Gently fold through the
120g (4.23oz) Callebaut Ruby RB1 47.3%
Ruby chocolate and raspberries. Transfer the mixture into a pip-
Chocolate, roughly chopped
ing bag fitted with a 10mm plain piping tube. Pipe the mixture
130g (4.59oz) raspberries
into three of the Fashion Éclair silicon mould inserts, filling each
EQUIPMENT one just below the top. Place the remaining batter into the Flexi-
pat baking mat and spread the mixture out evenly with an angled
stand mixer palette knife. Place both the Fashion Éclair mould and Flexipat
spatula mat into the pre-heated oven. Bake the Flexipat financier for 15-
sieve 17 minutes and the Fashion Éclair financiers for 20-22 minutes.
thermometer Allow them to cool at room temperature before placing them into
disposable piping bag the freezer for a minimum of 2 hours. Once frozen, use a serrat-
10mm plain piping tube ed edged knife to trim the tops off the financiers in the Fashion
Fashion Eclair80 Silicon Mould Éclair mould. Unmould the financiers from the Fashion Éclair
Flexipat Half Baking Mat mould while they are still frozen. Remove the financier from the
large angled palette knife Flexipat mat and cut 2 x 100mm discs. Place the discs in the
100mm round cutter 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.au
Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
PB&J CREAM
METHOD
INGREDIENTS
In a saucepan, combine the water, vanilla bean paste, sugar and
80g (2.82oz) caster (superfine) sugar
salt and bring to the boil. Meanwhile, place the Ruby chocolate
40g (1.41oz) water
and peanut butter into a bowl and set aside. Once boiled, pour
5g (0.18oz) Heilala Vanilla Bean Paste
the syrup over the chocolate and peanut butter and whisk to
1g (0.04oz) sea salt
combine. Add 1-2 drops of the pink gel paste and continue to
50g (1.76oz) Callebaut Ruby RB1 47.3%
whisk until the colour is completely incorporated. Add the butter
Chocolate
one piece at a time and whisk after each addition until complete-
100g (3.53oz) smooth peanut butter
ly incorporated. Allow the ganache to cool to between 32-34˚C
15g (0.53oz) unsalted butter, diced
(90-93˚F) at room temperature or over an ice bath. Set aside
200g (7.05oz) fresh cream 35% fat, semi-
60g (2.12oz) of the ganache for the Style Rebellion Lollipops.
whipped
Fold the semi-whipped cream through the remaining mixture.
1-2 drops Dusty Pink Americolor Gel Paste
Store in the refrigerator until required.
EQUIPMENT
stand mixer
whisk
thermometer
spatula
LATTICE ROLL
INGREDIENTS METHOD
Temper the Ruby chocolate ( see our online video for in-
150g (5.29oz) Callebaut Ruby RB1 47.3%
structions). Using a paper piping bag ( see our online video
Chocolate
for instructions), pipe the chocolate in a circular motion over 2
EQUIPMENT thirds of each acetate rectangle. Before the chocolate sets, lift
the acetate rectangle and transfer it to a clean section of the
spatula workbench. Once the chocolate is set to touch roll it around the
thermometer Teflon rod, secure the tube with a piece of tape and slide it off
disposable piping bag the rod immediately. Set aside at room temperature and then
3 acetate rectangle 160mm x 130mm place into the refrigerator 5 minutes prior to use.
RUBY FINANCIER ASSEMBLY
INGREDIENTS METHOD
Transfer the PB&J cream to a piping bag fitted with a 10mm
2 freeze dried raspberries
plain piping tube and pipe in a coil pattern on top of the
financier. Place the remaining PB&J Cream into the refrigerator
EQUIPMENT until required for the Exotique Entremet. Sieve the freeze dried
raspberries over the top of the cream. Gently remove the lattice
spatula tubes from the acetate and place them, seam side down, on top
disposable piping bag of the piped PB&J cream.
10mm plain round piping tube
sieve
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
STYLE REBELLION LOLLIPOPS
LOLLIPOPS
METHOD
INGREDIENTS
Place a 10mm financier disc into the base of each truffle shell.
financier 10mm discs*
Once the PB&J ganache has cooled to below 29˚C transfer it
6 white chocolate truffle shells
to a piping bag and fill each truffle shell until it is just below
60g (2.12oz) PB&J ganache*
the rim. Make a paper piping bag ( see our online video for
60g (2.12oz) Callebaut Velvet 32% White
instructions). Fill the paper piping bag halfway with the tempered
Chocolate, tempered
white chocolate ( see our online video for instructions). Cut
EQUIPMENT approximately 2mm off the tip of the piping bag. Pipe the white
chocolate into the truffle shells to seal the opening and insert a
thermometer lollipop stick straight into the centre of the ganache before the
disposable piping bags chocolate sets. Allow to set at room temperature for approxi-
spatula mately 20 minutes or place in the refrigerator for no more than
lollipop sticks 5 minutes. Use a sharp knife to remove the chocolate seam
from around the truffle shell.
FINISHING
INGREDIENTS METHOD
Temper the white and ruby chocolate separately ( see our
1200g (42.33oz) Callebaut Velvet 32%
online video for instructions). Using a heat gun, warm a large
Chocolate, tempered
bowl before transferring 70% of the tempered white chocolate
4g (0.14oz) black oil soluble colour powder
into it. Divide the remaining white chocolate evenly between 2
4g (0.14oz) pink oil soluble colour powder
bowls. Sieve the black colour powder into one bowl and mix to
200g (7.05oz) Callebaut Ruby RB1 47.3%
incorporate. Sieve the pink colour powder into the other bowl
Chocolate, tempered
and mix to incorporate. Place the ruby, pink and black coloured
EQUIPMENT chocolates in separate paper piping bags. Pipe a grid pattern,
approximately 10mm apart, on top of the white chocolate one
spatula colour at a time. Dip the lollipop into the prepared chocolate
thermometer twisting it as it gets pulled out. Gently shake the lollipop to
heat gun remove the excess chocolate. Hang the lollipop upside down
sieve pressed into an elevated lollipop stand to set. Repeat this
paper piping bags process with the remaining lollipops, ensuring each new lollipop
lollipop stand 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.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
EXOTIQUE ENTREMET
TROPICAL STENCIL
METHOD
INGREDIENTS
Place the cocoa mass and cocoa butter into a bowl. Heat in the
150g (5.29oz) Callebaut Cocoa Mass
microwave until you have 50% liquid and 50% solids and then
30g (1.06oz) cocoa butter
stir vigorously until the solids have completely melted. Place the
EQUIPMENT 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
spatula edge of the screen and squeegee the mixture through the silk
thermometer screen and onto the acetate sheet. Lift the silk screen off to re-
silk screen veal the acetate sheet. Once the cocoa mass is set to touch, cut
perspex decorating workboard out the 45mm strips. Position the entremet ring on top of the
acetate sheet acetate sheet with the round floral design, ensuring the cocoa
aluminium baking tray mass side is facing up. Secure the ring with Blu Tack. Line the
entremet ring 130 d x 45mm inside of the ring with the strip of acetate, ensuring the pattern
Blu Tack, modelling clay or plasticine is upside down and the cocoa mass side is facing inwards.
CAKE INSERTS
INGREDIENTS METHOD
Transfer the PB&J cream into a piping bag fitted with a 10mm
2 x Ruby financier 100mm discs*
plain piping tube and pipe a coil on top of each financier disc.
PB&J Cream*
Place the discs into the freezer for at least an hour.
EQUIPMENT
spatula
disposable piping bag
10mm plain round piping tube
SUGAR SYRUP 30°β
INGREDIENTS METHOD
Place the water and sugar in a saucepan over medium heat and
135g (4.76oz) caster (superfine) sugar
bring to the boil until the sugar has completely dissolve.
100g (3.53oz) water
NOTE
This syrup can be stored in the fridge for up to 6 weeks in a
sealed container.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
DARK CHOCOLATE MOUSSE
METHOD
INGREDIENTS
Place the 30°β syrup and egg yolks into a bowl and whisk to
130g (4.59oz) sugar syrup 30°β*
combine. Place the bowl over a saucepan of simmering water
75g (2.65oz) egg yolk
to create a Bain-Marie and whisk until the mixture reaches
280g (9.88oz) Callebaut Origin Madagascar
75˚C (167˚F). Immediately transfer the mixture to the bowl
67.4% Chocolate
of a stand mixer fitted with a whisk attachment and whip for
600g (21.16oz) fresh cream 35% fat, semi-
approximately 2 minutes to create a bombe paste. Meanwhile,
whipped
in a separate bowl, heat the chocolate in the microwave in 30
EQUIPMENT second increments, stirring in between, until it reaches approxi-
mately 75˚C (167˚F). Fold a small amount of the semi-whipped
stand mixer cream through the chocolate to create a similar consistency to
whisk the bombe paste. Fold a spoonful of the chocolate through the
thermometer bombe paste before folding through the remaining chocolate.
spatula Add the remaining cream and gently fold through until complete-
ly incorporated.
ENTREMET ASSEMBLY
METHOD
EQUIPMENT
Immediately transfer the mousse into a piping bag fitted with a
spatula
12mm plain piping tube and pipe a generous amount into the
disposable piping bag
base of the prepared entremet ring. Using an angled palette
medium angled palette knife
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.
CLEAR GLAZE
INGREDIENTS METHOD
Place the water and neutral glaze into a saucepan over low heat
100g (3.53oz) neutral glaze
and gently stir until the neutral glaze dissolves. Pour the mixture
100g (3.53oz) water
over the mirror glaze and stir to combine. Transfer the glaze
130g (4.59oz) mirror glaze
into a jug and stir until it reaches 33-35˚C (91-95˚F). Place the
EQUIPMENT entremet on top of a metal ring over a Flexipat mat. Pour the
glaze over the entremet and remove the excess glaze from the
spatula top using a palette knife. Once the glaze stops dripping, use a
70mm ring sharp knife to remove the excess glaze from around the base of
Flexipat Baking Mat or tray with sides the entremets.
large angled palette knife
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
