The Silpain Mat Half has a perforated texture, covered with food grade silicon making it non-stick. It is ideal for biscuits, breads, tarts and pizzas. The mat must be used on a tray, preferably perforated as is allows for better heat circulation, resulting in a crisp base.
Size: 400 x 300mm
Temperature Range: -40ºC to +280ºC
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
This sticky date tart tastes as delicious as it sounds! A shortbread tart shell filled with an irresistibly chewy caramel, a layer of date cake and a luscious, creamy caramel topping. Garnished with milk chocolate curls, dates and caramel cubes.
Class tags: pastry, sable, tarts
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
This technical class covers the ins and outs of creating shortbread dough as well as rolling, lining and sealing a tart shell. Kirsten shares The Ultimate Shortbread recipe, as well as several variations including the addition of nuts, baking powder, reducing sugar and flour, just to name a few!
Class tags: sable, shortcrust pastry, tart case, tart ring, tart rings, tart shell, tart shells, tarts
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
An elegant plated dessert that looks as beautiful as it tastes! On the plate you will find a smooth lemon curd, meringue kisses and coconut meringue sticks, white chocolate curls, crisp vanilla shortbread discs, a luscious white chocolate no-churn ice cream from the Savour Online Classes library and to finish, fresh raspberries and mint.
Class tags: lemon cream, lemon dessert, piped meringue, piping, sable, vanilla sable
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
A modern interpretation of the classic tiramisu. The tiramisu tart is comprised of a rich chocolate sable, coffee infused chocolate mousse, a sponge finger insert which is soaked in coffee and marsala syrup and topped with a luscious mascarpone cream. Finished with a traditional dusting of cocoa powder and chocolate curl garnishes.
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!