$50.00 AUD
$50.00 AUD
In stock
Size: 400 x 300 x 20mm
Go nuts for this petit gateau featuring almonds, pecans and peanuts! Smooth layers of sponge and mousse are contrasted with a crumble and crunch.
Kirsten Tibballs
31/08/2018
Advanced
47 mins
Yeild 16
4 hours
Peanut pastry is offset with smooth passionfruit cream, chocolate honey cremeux and an airy Swiss meringue – not to mention a touch of salted caramel to bring it all together!
Kirsten Tibballs
21/12/2018
Beginner
25 mins
Yeild 1
3 hours
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
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
Kirsten Tibballs
26/12/2013
Advanced
60 mins
Yeild 20
3 hours
A delicious milk chocolate dipped biscuit with an exciting centre. Strawberry jam and egg-free strawberry marshmallow sandwiched between two hazelnut pastry biscuits and then enrobed in milk couverture topped with a beautiful chocolate leaf garnish.
Kirsten Tibballs
19/01/2016
Intermediate
14 mins
Yeild 80
1 hour 15 mins
Pâte à Foncer is French shortcrust pastry that can be used for both sweet and savoury applications due to its low sugar content. It’s a perfect base for any tart!
Kirsten Tibballs
23/05/2018
Intermediate
13 mins
Yeild NA
1 hour 30 mins
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