9-piece ROUND nylon cutter set
Premium nonporous composite material; Temperature resistant up to 400-Degree
Packaged in clear acrylic storage container
Luscious whipped caramel sandwiched between 2 shortbread cookies that have been dipped in a caramelised hazelnut milk chocolate glaze. Simple, decadent and sure to delight!
Class tags: biscuit, biscuits, cookie sandwich, sable
Originally designed in Paris, this French patisserie classic is simply fantastique! Coils of choux pastry piped onto an inverted puff pastry base and topped with creme patissiere. Finished with craquelin encrusted choux puffs that are filled with more creme patissiere and coated in toffee. Lastly, it is topped with white chocolate Chantilly cream piped with the signature Saint Honore tip.
Class tags: choux bun, croustillant, France, piping, profiteroles, sable, st honore
3 hours 45 mins
A delicious brioche pastry baked with berry compote, a combination of creme patissiere and almond cream, berries and flaked almonds. This delectable pastry is finished with sugar syrup and a dusting of icing sugar.
Class tags: berries, blueberries, blueberry, frangipane, raspberries, raspberry, vanilla creme patissiere
1 hour 30 mins
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
Recreate Kirsten Tibballs’ show stopping Exotique Entremet, as seen on MasterChef Australia. Layers of raspberry and Ruby chocolate financier, PB&J cream and dark chocolate mousse. Covered in a silk screen floral design and an ultra-shiny clear glaze.
1 hour 20 mins
Join Kirsten as she recreates an Italian classic, the cannoli. Crisp pastry tubes filled with a sweet, creamy ricotta filling, studded with dark chocolate, pistachios and a hint of lemon.
1 hour 30 mins
Create these individual chocolates that are full of flavour and texture. In one bite you will experience crisp spiced hazelnut sable, the crunch of roasted hazelnuts and smooth gianduja ganache. Enrobed in dark couverture and finished with silver leaf flakes, these chocolates are not only delicious but visually stunning.
An understated Parisian classic that you will love! Choux pastry with a sable crust, filled with a hazelnut crunch and lashings of hazelnut cream, a touch of gold powder and roasted hazelnuts to finish.
1 hour 30 mins
Layers of caramel mousse, chocolate and banana cream, financier with Gold chocolate malt crumb crunch, coated with a stunning, super-shiny condensed milk glaze and finished with a simple chocolate garnish.
Crunchy on the outside, soft and plush on the inside — this is the perfect doughnut recipe! Finished with a glossy chocolate glaze and pastel-coloured Swiss meringue kisses.
1 hour 55 mins
Originally created for the famous bike race from Paris to Brest, the classic Paris-Brest is levelled up with the help of Nicolas Haelewyn’s pistachio crispy choux and creme legre.
Recreate Kirsten’s innovative MasterChef Apple Pie — a cinnamon and cardamom shortbread shell filled with decadent layers of salted caramel,
the addition of cinnamon tea cake, sauteed apples, apple jelly, vanilla creme and a crumble top decorated with submerged glazed apple spheres.
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Yeild 3 Entremets
3 hours 40 mins
These Japanese inspired Italian macaron shells are garnished with a chocolate transfer sheet and filled with strawberry cheesecake filling. – Gluten free.
Yeild 85 filled macarons
Internationally acclaimed pastry chef, Johan Martin, creates these bright, lactose free, tropical petit gateaux. A soft pistachio biscuit base, mango, passionfruit and banana cream, exotic mousse, a green glaze and finished with an apple garnish. – Gluten free.
Yeild 18 petit gateau