{
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  "name": "Chocolate Tempters, A Choux In",
  "url": "/posts/chocolate-tempters-a-choux-in",
  "description": "

Kirsten Tibballs is regarded as the Queen of Chocolate for good reason. She’s arguably the most celebrated and internationally respected pastry chef and\n chocolatier in Australia with a host of accolades already to her name.\n
\n

\n

She is an ambassador for leading chocolate manufacturer, Callebaut; a Gold and Bronze medal winner in the Pastry Olympics in Germany; Australian representative\n at the World Pastry Team Championships in the USA, where she was recognised as the best in the world for her handmade chocolates; and a judge for the\n World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters selections in London.

\n

She’s a regular in magazines and on television including in 2017 presenting the final challenge for the MasterChef grand finale; has had Savour Chocolate\n & Patisserie School in Melbourne’s Brunswick since 2002; and her book Chocolate featuring over 80 recipes will give confidence to the most kitchen‐shy\n dessert lovers.

\n

“Chocolate is an incredibly versatile ingredient, a fabulous product to work with plus it’s rich in antioxidants,” Kirsten says. “Not many people have\n the chance to work with one of life’s guilty pleasures every day, so I feel truly lucky.”

\n

In an exclusive for IN Noosa Magazine she offers some hot tips for working with chocolate and a recipe for Strawberries and Cream Choux Puff:

\n
    \n
  • *When purchasing chocolate, try to avoid one with vegetable oil as it contains hydrogenated palm oil. Look for cocoa butter in the ingredients list\n to ensure a good quality product that’s a healthier option over vegetable fat. I always opt for Callebaut couverture, made from cocoa beans, and\n is around 50% cocoa butter and 50% dry cocoa solids. Compound chocolate is a cheaper alternative to couverture.
  • \n
  • *Storage of chocolate is equally important. It should be kept away from light and stored in an airtight container to prevent absorption of aromas and\n moisture. Products coated in chocolate are best stored at room temperature, as long as it doesn’t exceed 23˚C.
  • \n
  • *The easiest way to melt (as opposed to tempering) chocolate is in a plastic bowl in a microwave.
  • \n
\n

Strawberries and Cream Choux Puff

\n

Makes 25 approx

\n

Sable Pastry

\n

100 g unsalted butter\n
125 g caster sugar\n
125 g plain flour\n
2 g salt

\n
\n
    \n
  • Place all the ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix until combined.
  • \n
  • Remove the dough from the mixer and roll it to 2 mm between 2 sheets of baking paper using a rolling pin.
  • \n
  • Freeze.
  • \n
  • Cut out 5 cm round discs.
  • \n
\n

Choux Puffs

\n

125 mlfull cream milk\n
125 mlwater\n
10 g caster sugar\n
2 g salt\n
100 g unsalted butter\n
150 g plain flour, sieved\n
225 g whole eggs

\n
\n
    \n
  • Place the milk, water, sugar, salt and butter in a saucepan and bring to a boil.
  • \n
  • Remove from the heat and stir in the sifted flour until combined.
  • \n
  • Return to a low-medium heat and cook for approximately 2 minutes, stirring continuously until it has an oily sheen on the surface.
  • \n
  • Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and mix. Slowly incorporate the eggs in small amounts, stopping the\n mixer regularly to scrape down the sides.
  • \n
  • Transfer the mixture to a piping bag with a plain round 12mm nozzle.
  • \n
  • Prepare a tray with baking paper and pipe 3cm choux puffs onto the lined tray.
  • \n
  • Place a disc of sable pastry on top of each one and place in oven at 130°C for 15 minutes.
  • \n
  • After 15 minutes, increase the heat to 150°C and bake for a further 15 minutes.
  • \n
  • Finally, increase the heat to 170°C and bake for another 15 minutes.
  • \n
\n

Crumble

\n

280 g unsalted butter\n
125 g raw sugar\n
325 g plain flour\n
3 g salt\n
5 g ground cinnamon

\n
    \n
  • Place the butter and raw sugar in the bowl of a stand mixer and mix until smooth.
  • \n
  • Add in the dry ingredients and stop mixing when the mixture is still crumbly.
  • \n
  • Place the crumble on a lined tray and bake at 170°C for approximately 20-25 minutes.
  • \n
  • Remove from the oven and allow to cool at room temperature.
  • \n
\n

White Chocolate Chantilly Cream

\n

600 ml Bulla thickened cream (A)\n
60 g liquid glucose\n
2 teaspoons of Heilala vanilla bean paste\n
420 g Callebaut white chocolate

\n

880 mlBulla thickened cream (B)

\n
    \n
  • Boil the cream (A) with the glucose and vanilla in a saucepan.
  • \n
  • Pour the boiling mixture over the white chocolate in a bowl and whisk together.
  • \n
  • Add the cream (B) and combine.
  • \n
  • Place in the fridge for 6 hours prior to whipping. To whip, whisk it in a stand mixer or by hand to a piping consistency.
  • \n
\n

Strawberry Compote

\n

600 g fresh strawberries, diced\n
1½ teaspoons of Heilala vanilla bean paste\n
150 g caster sugar

\n
    \n
  • Combine all the ingredients in a saucepan and simmer for 2-3 minutes.
  • \n
  • Set aside to cool.
  • \n
\n

Assembly

\n

60 g freeze dried strawberries\n
400 g fresh strawberries, sliced

\n
    \n
  • Slice the top off the choux pastry.
  • \n
  • Place crumble in the base of the choux, followed by a layer of white chocolate chantilly cream and strawberry compote.
  • \n
  • Add in another layer of crumble and place some sliced fresh strawberries on top.
  • \n
  • Pipe some of the whipped white chocolate chantilly cream on top and garnish with the sieved freeze dried strawberries.
  • \n
\n

 

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There were melt-in-the-mouth moments aplenty at Noosa Food & Wine including a Masterclass which Helen Flanagan found irresistible.

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Noosa’s sophisticated charm, vibrant\nfood culture and the magnetism of a\nsubtropical paradise surrounded by\nnational parks, inveigled Helen’s manic\nworld and flipped it on its side. She\npursues the good life with gusto,\ninstinctively understanding the joys of\ntravel, the art of story-telling, a candid\nreview and surviving another reno whilst\nthriving on the motto Live Laugh Laugh!

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Bury your nose in gardenias, tear basil leaves over sliced heirloom tomatoes, buffalo mozzarella, pepper and extra virgin olive and let those olfactory\n juices flow with the indulgent nuanced elements of Champagne. Ahhh

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Chocolate Tempters, A Choux In

There were melt-in-the-mouth moments aplenty at Noosa Food & Wine including a Masterclass which Helen Flanagan found irresistible.

Kirsten Tibballs is regarded as the Queen of Chocolate for good reason. She’s arguably the most celebrated and internationally respected pastry chef and chocolatier in Australia with a host of accolades already to her name.

She is an ambassador for leading chocolate manufacturer, Callebaut; a Gold and Bronze medal winner in the Pastry Olympics in Germany; Australian representative at the World Pastry Team Championships in the USA, where she was recognised as the best in the world for her handmade chocolates; and a judge for the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters selections in London.

She’s a regular in magazines and on television including in 2017 presenting the final challenge for the MasterChef grand finale; has had Savour Chocolate & Patisserie School in Melbourne’s Brunswick since 2002; and her book Chocolate featuring over 80 recipes will give confidence to the most kitchen‐shy dessert lovers.

“Chocolate is an incredibly versatile ingredient, a fabulous product to work with plus it’s rich in antioxidants,” Kirsten says. “Not many people have the chance to work with one of life’s guilty pleasures every day, so I feel truly lucky.”

In an exclusive for IN Noosa Magazine she offers some hot tips for working with chocolate and a recipe for Strawberries and Cream Choux Puff:

  • *When purchasing chocolate, try to avoid one with vegetable oil as it contains hydrogenated palm oil. Look for cocoa butter in the ingredients list to ensure a good quality product that’s a healthier option over vegetable fat. I always opt for Callebaut couverture, made from cocoa beans, and is around 50% cocoa butter and 50% dry cocoa solids. Compound chocolate is a cheaper alternative to couverture.
  • *Storage of chocolate is equally important. It should be kept away from light and stored in an airtight container to prevent absorption of aromas and moisture. Products coated in chocolate are best stored at room temperature, as long as it doesn’t exceed 23˚C.
  • *The easiest way to melt (as opposed to tempering) chocolate is in a plastic bowl in a microwave.

Strawberries and Cream Choux Puff

Makes 25 approx

Sable Pastry

100 g unsalted butter
125 g caster sugar
125 g plain flour
2 g salt


  • Place all the ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix until combined.
  • Remove the dough from the mixer and roll it to 2 mm between 2 sheets of baking paper using a rolling pin.
  • Freeze.
  • Cut out 5 cm round discs.

Choux Puffs

125 mlfull cream milk
125 mlwater
10 g caster sugar
2 g salt
100 g unsalted butter
150 g plain flour, sieved
225 g whole eggs


  • Place the milk, water, sugar, salt and butter in a saucepan and bring to a boil.
  • Remove from the heat and stir in the sifted flour until combined.
  • Return to a low-medium heat and cook for approximately 2 minutes, stirring continuously until it has an oily sheen on the surface.
  • Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and mix. Slowly incorporate the eggs in small amounts, stopping the mixer regularly to scrape down the sides.
  • Transfer the mixture to a piping bag with a plain round 12mm nozzle.
  • Prepare a tray with baking paper and pipe 3cm choux puffs onto the lined tray.
  • Place a disc of sable pastry on top of each one and place in oven at 130°C for 15 minutes.
  • After 15 minutes, increase the heat to 150°C and bake for a further 15 minutes.
  • Finally, increase the heat to 170°C and bake for another 15 minutes.

Crumble

280 g unsalted butter
125 g raw sugar
325 g plain flour
3 g salt
5 g ground cinnamon

  • Place the butter and raw sugar in the bowl of a stand mixer and mix until smooth.
  • Add in the dry ingredients and stop mixing when the mixture is still crumbly.
  • Place the crumble on a lined tray and bake at 170°C for approximately 20-25 minutes.
  • Remove from the oven and allow to cool at room temperature.

White Chocolate Chantilly Cream

600 ml Bulla thickened cream (A)
60 g liquid glucose
2 teaspoons of Heilala vanilla bean paste
420 g Callebaut white chocolate

880 mlBulla thickened cream (B)

  • Boil the cream (A) with the glucose and vanilla in a saucepan.
  • Pour the boiling mixture over the white chocolate in a bowl and whisk together.
  • Add the cream (B) and combine.
  • Place in the fridge for 6 hours prior to whipping. To whip, whisk it in a stand mixer or by hand to a piping consistency.

Strawberry Compote

600 g fresh strawberries, diced
1½ teaspoons of Heilala vanilla bean paste
150 g caster sugar

  • Combine all the ingredients in a saucepan and simmer for 2-3 minutes.
  • Set aside to cool.

Assembly

60 g freeze dried strawberries
400 g fresh strawberries, sliced

  • Slice the top off the choux pastry.
  • Place crumble in the base of the choux, followed by a layer of white chocolate chantilly cream and strawberry compote.
  • Add in another layer of crumble and place some sliced fresh strawberries on top.
  • Pipe some of the whipped white chocolate chantilly cream on top and garnish with the sieved freeze dried strawberries.

 

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