$6.95 AUD
$6.95 AUD
In stock
The Palette Knife Small Angled is ideal for spreading and smoothing icing or cream. It can also be used to even cake batter for a consistent, smooth baked result.
Material: Wooden handle, stainless steel blade
Handle Size: 100mm
Blade Size: 90mm
Kirsten turns this French classic upside down! Coated in Florentine and filled with whipped coffee caramel and a luscious gold chocolate cream, this choux puff sits proudly on a sable pastry base. To finish, the choux is topped with more piped cream and caramel, then garnished with a Florentine shard.
Class Tags: choux bun, choux pastry, piping, shortbread, whipped caramel
Kirsten Tibballs
23/09/2021
Beginner
33 mins
Yeild 15
3 hours
Kirsten recreates the classic Bombe Alaska comprised of a delectable chocolate ice-cream, vanilla and raspberry roulade, raspberry and white chocolate parfait and finished with toasted Italian meringue piped in an eye-catching rose design.
Kirsten Tibballs
13/04/2021
Advanced
35 mins
Yeild 1
1 hour 30 mins
A fusion between Challah and Babka, Babkallah is a sweet, braided bread with swirls of chocolate filling throughout. In this class Kirsten creates a Babkallah with a cardamom, orange and chocolate filling.
Kirsten Tibballs
15/03/2021
Beginner
22 mins
Yeild 1
2 hours
Teacake is a traditional afternoon tea staple and Kirsten has added a modern twist with the cut out centre and an almond and chocolate coating!
Kirsten Tibballs
31/10/2018
Beginner
27 mins
Yeild 1
1 hour
A light petit gateau with a refreshing grapefruit jelly, decadent caramel and a delicious almond mousse.
Kirsten Tibballs
06/08/2019
Intermediate
38 mins
Yeild 24
2 hours
A festive spiced pumpkin petit gateau perfect for autumn and thanksgiving, or take it one step further and turn it into a jack-o’-lantern for Halloween!
Kirsten Tibballs
25/09/2019
Intermediate
30 mins
Yeild 12
2 hours
Immerse yourself in the unusual flavour of sobacha, a roasted buckwheat from Asia. In this recipe, Jerome binds the unique flavour with hazelnut, caramel and chocolate for a modern update on the petit gateaux.
Jerome Landrieu
17/08/2018
Advanced
40 mins
Yeild 4
3 hours
Flavours of coconut, mango, yuzu and passionfruit are encased in crispy choux, bringing you to a tropical paradise. It’s easy to see why Ricky Wong’s eclair won at Savour Patissier of the Year!
Ricky Wong
29/06/2018
Advanced
37 mins
Yeild 30
3 hours
Phil Khoury pushes the boundaries of pastry with his Homage Tart. The use of laminated puff pastry with the characteristics of filo, is innovation at its finest. Now, you can learn the secrets to this award winning tart!
Philip Khoury
20/07/2018
Advanced
45 mins
Yeild 20 individual or 2 large
4 hours
These Japanese inspired Italian macaron shells are garnished with a chocolate transfer sheet and filled with strawberry cheesecake filling. – Gluten free.
Kirsten Tibballs
01/04/2016
Beginner
22 mins
Yeild 85 filled macarons
45 mins
Explore the mix of vanilla and fruity flavours and interesting textures of this Sunshine entremet.
Kirsten Tibballs
26/05/2017
Intermediate
55 mins
Yeild 1
2 hours
Learn how to create each element of this zebra Easter egg. Piped zebra stripes and sprayed coloured cocoa butter in a moulded egg shell sitting on a chocolate ring base. The zebra egg is completed with ears made with guitar sheets, and a tail and mane made with modelling chocolate. – Egg free, gluten free.
Kirsten Tibballs
21/03/2016
Intermediate
17 mins
Yeild N/A
30 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
A fusion of texture and flavour is what sets this tart apart, with lemon crumble, pain de gene, meringue and chocolate mousse.
Kirsten Tibballs
28/09/2017
Advanced
45 mins
Yeild 8mm round
2 hours
Layers are the intrinsic element to the Neptune bar. Enjoy caramel, nougat, marshmallow and puffed rice layers enrobed in smooth milk chocolate.
Kirsten Tibballs
01/12/2017
Intermediate
24 mins
Yeild 26
1 hour
Learn to use plastic frames to create these cut pralines. Hazelnut praline topped with coffee ganache, enrobed in dark chocolate with a textured finish. Egg free, gluten free.
Kirsten Tibballs
25/08/2014
Intermediate
34 mins
Yeild 204
1 hour 30 mins
A towering display of white chocolate truffles filled with coconut ganache and finished with a metallic spray.
Kirsten Tibballs
21/02/2018
Advanced
24 mins
Yeild 1
3 hours 47 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 modern interpretation of the classic Paris Brest. Sable topped choux pastry filled with raspberry jelly and vanilla custard arranged on a Brenton shortbread base with salted caramel, crowned with a dark chocolate disc and garnished with raspberry jelly cubes, thin white chocolate curls, edible flowers and micro mint.
Kirsten Tibballs
05/01/2016
Advanced
46 mins
Yeild 1
2 hours 35 mins
Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.
Jerome Landrieu
13/09/2018
Advanced
34 mins
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