$3.50 AUD
$3.50 AUD
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Flexible enough to help you scrape out a bowl, yet strong enough to work macaron paste, dough scrapers are workhorses of the kitchen! Also essential to help in testing chocolate for crystallisation.
This is one of the standard products used at Savour Chocolate and Patisserie School.
Fougasse is a stunning French flat bread with a delightfully crisp crust and delicious centre. This beautiful bread, resembling a rustic leaf, is flavoured with roasted garlic, parmesan cheese and chives.
Class tags: autolyse, autolysing, egg free, egg-free, France, savoury
Kirsten Tibballs
20/12/2021
Intermediate
mins
Yeild 2
3 hours 20 mins
This delicious, filled brioche is traditionally served in France at Christmas, but we think it is wonderful all year round! Brioche soaked in an infused sugar syrup, filled with candied fruit diplomat cream, topped with toasted Swiss meringue, and finished with flaked almonds.
Class tags: cinnamon, French Christmas dessert, creme patissiere, glace cherries, glace orange, rum, vanilla
Kirsten Tibballs
08/12/2021
Beginner
17 mins
Yeild 15
3 hours
Join Tim Clark as he demystifies the macaron. Learn how to identify the common problems when making macarons and gain tips for troubleshooting. It may seem complex, but this class is sure to up your macaron game!
Tim Clark
07/04/2021
Beginner
10 mins
Yeild NA
0 min
Spice up your Easter with your new go-to hot cross bun recipe! The buttery brioche
base will have your family and friends wanting more.
Kirsten Tibballs
17/03/2020
Beginner
18 mins
Yeild 20
1 hour 30 mins
This ultimate brioche recipe is great on it’s own or used as a base recipe for other products.
Kirsten Tibballs
10/03/2020
Beginner
22 mins
Yeild NA
1 hour 30 mins
A crunchy hazelnut sweet dough filled with a roasted nut medley and a luscious vanilla caramel by Nicolas Haelewyn
Nicolas Haelewyn
20/01/2020
Beginner
12 mins
Yeild 5
2 hours 30 mins
Light and airy, this sweet bread from Daniel Alvarez will surprise with its bold flavours of chocolate and orange!
Daniel Alvarez
22/02/2019
Advanced
18 mins
Yeild 8
48 hours
This macaron cake will make your guests green with envy! The crunch of the macaron works seamlessly with the raspberry jam and smooth custard cream
Kirsten Tibballs
16/05/2018
Intermediate
24 mins
Yeild 2
1 hour 10 mins
Dazzle your guests with these lavish champagne macarons, filled with a punchy ganache and finished with a sparkling shine
Kirsten Tibballs
25/12/2017
Beginner
20 mins
Yeild 80
40 mins
A technique-based class for making inverted puff pastry. With a simple and easy to follow method, this is a base recipe which will be used to create various other products. – Egg free.
Kirsten Tibballs
18/05/2015
Beginner
16 mins
Yeild NA
2 hours 10 mins
Jerome Landrieu shares his recipe for a green apple and yuzu tart with hazelnut praline.
Jerome Landrieu
26/04/2017
Advanced
45 mins
Yeild 6
1 hour 20 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 the step-by-step method of making these Italian macarons which combine chewy and crunchy textures. This class will cover preparing your own tant pour tant, baking the perfect macaron shells and filling them with an irresistible peanut butter ganache. – Gluten free.
Kirsten Tibballs
19/12/2013
Intermediate
27 mins
Yeild 50
1 hour 30 mins
A beautifully rustic baked tart with speculoos spiced pastry, vanilla custard and berries.
Kirsten Tibballs
09/09/2015
Beginner
19 mins
Yeild 2
35 mins
Snacking? Jerome Landrieu’s Peanut Bar has you covered with perfect results everytime!
Jerome Landrieu
22/06/2018
Intermediate
13 mins
Yeild 32
1 hour 12 mins
A base recipe for a celebration cake — learn to layer and level the perfect chocolate mud cake with a rich chocolate ganache.
Alisha Henderson
22/03/2019
Intermediate
12 mins
Yeild N/A
45 mins
An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.
Kirsten Tibballs
04/12/2014
Intermediate
41 mins
Yeild 40
2 hours
This class will teach you how to temper couverture chocolate using the tabling technique producing a finished product with gloss, snap, smooth mouthfeel and good contraction. It will take you through the equipment required for crystallisation and the three points that are of paramount importance to tempering; time, movement and temperature. Egg free, gluten free.
Kirsten Tibballs
19/12/2013
Beginner
11 mins
Yeild N/A
min
This class will teach you how to temper couverture chocolate using the seeding or inoculation technique producing a finished product with gloss, snap, smooth mouthfeel and good contraction. It will take you through the equipment required for crystallisation and the t
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