$20.00 AUD
You are bound to love Kirsten’s twist on the classic Mille Feuille! In this cake you will find decadent layers of caramelised puff pastry and passionfruit mousse, sandwiched with a cinnamon shortbread and finished with a simple stencil design.
Class tags: caramel powder, inverted puff pastry
Kirsten Tibballs
21/06/2022
Beginner
43 mins
Yeild 2
4 hours
Join guest chef, Guillaume Lopvet, as he creates an entremet that showcases the texture and nutty flavour of sobacha. Sitting on a sobacha cocoa sable base, the entremet consists of layered chocolate sponge, pear confit and pear and vanilla cremeux, encased in chocolate mousse and a shiny chocolate glaze. It is finished with a chocolate band, textured chocolate branch and flowers.
Class tags: buckwheat, chocolate garnish, Japan, Japanese, sable, shortbread
Guillaume Lopvet
06/06/2022
Advanced
40 mins
Yeild 1
5 hours
A classic torte which originated in the Austrian city of Linz. The Linzer Torte features a nutty, cardamom-spiced pastry with a red fruit filling and topped with a lattice design.
Class tags: Austria, cherries, cherry, compote, hazelnut, hazelnuts, piping, raspberries, raspberry
Kirsten Tibballs
23/02/2022
Beginner
25 mins
Yeild 1
2 hours
A tropical treat! This refreshing entremet contains a cinnamon shortbread base, coconut fudge, sauteed pineapple jelly, whipped pineapple and coconut cream, and topped with a gold chocolate garnish.
Kirsten Tibballs
17/08/2021
Beginner
27 mins
Yeild 1
2 hours 30 mins
A coconut shortbread base topped with strawberry jam, strawberry soaked vanilla sponge, custard and Chantilly cream. Finished with fresh strawberries, a touch of micro mint and a dusting of icing sugar. This strawberry shortcake is as sweet as it sounds!
Kirsten Tibballs
14/07/2021
Beginner
17 mins
Yeild 2
2 hours
Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls.
Kirsten Tibballs
25/05/2021
Beginner
37 mins
Yeild 1
2 hours
A stunning upgrade on the classic black forest with a moist chocolate cake, airy chocolate mousse, white chocolate Chantilly cream, sour cherries, garnished with an elegant chocolate bark.
Kirsten Tibballs
19/10/2020
Intermediate
25 mins
Yeild 1
2 hours
Our latest class is a modern interpretation of the classic black forest in tart form, with a chocolate sable shell, chocolate mousse, white chocolate chantilly cream and sour cherries, finished with a chocolate spray and chocolate bark garnish!
Kirsten Tibballs
15/09/2020
Intermediate
30 mins
Yeild 2
2 hours 20 mins
A quick and easy dacquoise cake filled with berry compote, topped with fresh berries.
Kirsten Tibballs
01/05/2020
Beginner
13 mins
Yeild 1
30 mins
A decadent level-up of a classic carrot cake. Sandwiched between 3 layers of moist carrot cake is an abundance of luscious caramel cream cheese frosting and salted caramel.
Kirsten Tibballs
09/10/2019
Beginner
21:17 mins
Yeild 1 x 3-tiered 18cm cake
1 hour
Create the ultimate baked white chocolate, raspberry and orange cheesecake with a crunchy muesli base.
Kirsten Tibballs
05/05/2017
Beginner
10 mins
Yeild 2
35 mins
Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.
Antonio Bachour
14/07/2017
Advanced
33 mins
Yeild 2
1 hour 37 mins
An entremet with a delicious combination of flavours and textures. Layers of hazelnut dacquoise, crumble, chocolate mousse, pear and tea infused crème brulee, almond nougatine discs, praline glaze, finished with sugar and chocolate garnishes.
Kirsten Tibballs
28/07/2016
Advanced
49 mins
Yeild 2 x 180mm entremets
2 hours 30 mins
Full of flavour and strikingly dramatic! Internationally acclaimed pastry chef, Johan Martin, demonstrates an entremet comprised of an almond and raspberry sponge, raspberry compote, dark chocolate and raspberry ganache and finished with a shiny red mirror glaze.
Johan Martin
15/09/2016
Intermediate
20 mins
Yeild 3 x 18cm desserts
50 mins
Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.
Kirsten Tibballs
27/02/2014
Advanced
60 mins
Yeild 4
2 hours 30 mins
A delightful flourless almond cake filled with sweet cherry jam. These can be made as individual mini oval cakes or one large tea cake. – Gluten free.
Kirsten Tibballs
19/12/2013
Beginner
17 mins
Yeild 30
1 hour
An entremet bursting with summer flavour by World Champion Pastry Chef, Jordi Bordas. Coconut crunch, coconut biscuit, mango compote, mango mousse, coconut mousse, passion glaze filled insert and sprayed with white cocoa butter. – Gluten free, lactose free.
Jordi Bordas
24/06/2016
Advanced
20 mins
Yeild 4
3 hours
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