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Kirsten Tibballs
Australia
Registrace 24. 06. 2013
Welcome to the official Kirsten Tibballs CZcams Channel.
Your go-to destination for learning how to make yummy and beautiful chocolate and patisserie artistry online. Every week, Kirsten will teach you easy techniques for you to make at home. So if you want to become a better dessert chef, feel free to subscribe and enjoy the FREE tutorials.
Kirsten Tibballs is a leading pastry chef and chocolatier in the industry. She is often referred to as the ‘Queen of Chocolate’ for her contribution to the chocolate industry. She founded "Savour Chocolate & Patisserie School", the first of its kind in the Asia Pacific region, where professional chefs and passionate foodies can expand their knowledge and skills.
For more advanced tutorials please visit: www.savourschool.com.au
Thank you and have a great day.
Your go-to destination for learning how to make yummy and beautiful chocolate and patisserie artistry online. Every week, Kirsten will teach you easy techniques for you to make at home. So if you want to become a better dessert chef, feel free to subscribe and enjoy the FREE tutorials.
Kirsten Tibballs is a leading pastry chef and chocolatier in the industry. She is often referred to as the ‘Queen of Chocolate’ for her contribution to the chocolate industry. She founded "Savour Chocolate & Patisserie School", the first of its kind in the Asia Pacific region, where professional chefs and passionate foodies can expand their knowledge and skills.
For more advanced tutorials please visit: www.savourschool.com.au
Thank you and have a great day.
Coffee Croquembouche | Full Recipe | Kirsten Tibballs
Coffee cravings? Look no further! My Coffee Croquembouche is a dream come true ☕️
Featuring delicate choux buns, generously filled with luscious coffee and chocolate crème pâtissière (thanks to @jura_au espresso!), and coated in a satisfying crunch of toffee, It’s fun to put together, and absolutely delicious!
You can find the recipe below, or find it here: savourschool.com.au/recipes/coffee-croquembouche/
Ingredients
* Choux Pastry:
* 660g water
* 12g caster sugar
* 1 tsp salt
* 260g unsalted butter
* 400g plain flour
* 11 whole eggs
* Coffee & Chocolate Crème Pâtissière:
* 700ml full cream milk
* 1 tsp vanilla bean paste
* 57g cornstarch
* 190g caster sugar
* 7 egg yolks
* 180g unsalted butter, room temperature and cubed
* 150g good-quality dark chocolate
* 25ml coffee, Jura Espresso Cold Brew
* Toffee (Make in 2 batches):
* 600ml water per batch
* 1500g caster sugar total (split between batches)
* 300g liquid glucose total (split between batches)
* Spun Sugar:
* Vegetable oil spray
* 200ml water
* 500g caster sugar
* 100g liquid glucose
Method
Choux Pastry:
1. Heat oven to 170°C (fan-forced).
2. In a saucepan, bring water, sugar, salt, and butter to a boil.
3. Remove from heat, add flour, and stir vigorously into a paste.
4. Return to heat and cook, stirring constantly, until dough develops an oily sheen.
5. Transfer dough to mixer and gradually beat in eggs, one at a time, until dough becomes glossy and holds its shape.
6. Transfer to piping bag and pipe 3cm rosettes onto a baking sheet and bake for 12 mins, then reduce heat to 150°C and bake for another 15 minutes, or until golden-brown.
7. Turn off oven, open door slightly, and let puffs cool for 10 mins to dry.
Coffee & Chocolate Crème Pâtissière:
1. Boil milk with vanilla.
2. Whisk cornstarch, sugar, and egg yolks.
3. Gradually whisk hot milk into yolk mixture.
4. Return mixture to pan and whisk constantly until boiling, then whisk continuously on the heat for another minute.
5. Transfer to a bowl and whisk in butter until smooth.
6. Divide creme patissiere in half.
7. Melt chocolate into one half, whisk coffee into the other.
8. Chill both for at least 4 hours.
9. Transfer to piping bags with an 8mm round piping tips.
10. Using a knife, create a hole in the base of each choux bun.
11. Fill half the choux buns with the chocolate crème pâtissière, and the other half with coffee crème pâtissière.
Toffee:
1. Heat water and sugar in a saucepan until 170°C.
2. Dip saucepan base in ice water briefly to stop cooking.
3. Dip choux puffs in toffee, and place on baking paper.
4. Repeat for all puffs, reheating toffee if needed. Make a second batch if toffee runs low.
Assembly:
1. Dip choux puffs in toffee to adhere them to your serving plate in a circular pattern.
2. Build layers by insetting each row by 3-4mm and sticking with toffee.
Spun Sugar:
1. Spray wooden spoon handles with oil and position over a protected surface.
2. Make another batch of toffee, allow to sit to thicken up.
3. Dip forks in toffee and flick between spoons to create sugar strands.
4. Drape spun sugar over the assembled croquembouche.
Featuring delicate choux buns, generously filled with luscious coffee and chocolate crème pâtissière (thanks to @jura_au espresso!), and coated in a satisfying crunch of toffee, It’s fun to put together, and absolutely delicious!
You can find the recipe below, or find it here: savourschool.com.au/recipes/coffee-croquembouche/
Ingredients
* Choux Pastry:
* 660g water
* 12g caster sugar
* 1 tsp salt
* 260g unsalted butter
* 400g plain flour
* 11 whole eggs
* Coffee & Chocolate Crème Pâtissière:
* 700ml full cream milk
* 1 tsp vanilla bean paste
* 57g cornstarch
* 190g caster sugar
* 7 egg yolks
* 180g unsalted butter, room temperature and cubed
* 150g good-quality dark chocolate
* 25ml coffee, Jura Espresso Cold Brew
* Toffee (Make in 2 batches):
* 600ml water per batch
* 1500g caster sugar total (split between batches)
* 300g liquid glucose total (split between batches)
* Spun Sugar:
* Vegetable oil spray
* 200ml water
* 500g caster sugar
* 100g liquid glucose
Method
Choux Pastry:
1. Heat oven to 170°C (fan-forced).
2. In a saucepan, bring water, sugar, salt, and butter to a boil.
3. Remove from heat, add flour, and stir vigorously into a paste.
4. Return to heat and cook, stirring constantly, until dough develops an oily sheen.
5. Transfer dough to mixer and gradually beat in eggs, one at a time, until dough becomes glossy and holds its shape.
6. Transfer to piping bag and pipe 3cm rosettes onto a baking sheet and bake for 12 mins, then reduce heat to 150°C and bake for another 15 minutes, or until golden-brown.
7. Turn off oven, open door slightly, and let puffs cool for 10 mins to dry.
Coffee & Chocolate Crème Pâtissière:
1. Boil milk with vanilla.
2. Whisk cornstarch, sugar, and egg yolks.
3. Gradually whisk hot milk into yolk mixture.
4. Return mixture to pan and whisk constantly until boiling, then whisk continuously on the heat for another minute.
5. Transfer to a bowl and whisk in butter until smooth.
6. Divide creme patissiere in half.
7. Melt chocolate into one half, whisk coffee into the other.
8. Chill both for at least 4 hours.
9. Transfer to piping bags with an 8mm round piping tips.
10. Using a knife, create a hole in the base of each choux bun.
11. Fill half the choux buns with the chocolate crème pâtissière, and the other half with coffee crème pâtissière.
Toffee:
1. Heat water and sugar in a saucepan until 170°C.
2. Dip saucepan base in ice water briefly to stop cooking.
3. Dip choux puffs in toffee, and place on baking paper.
4. Repeat for all puffs, reheating toffee if needed. Make a second batch if toffee runs low.
Assembly:
1. Dip choux puffs in toffee to adhere them to your serving plate in a circular pattern.
2. Build layers by insetting each row by 3-4mm and sticking with toffee.
Spun Sugar:
1. Spray wooden spoon handles with oil and position over a protected surface.
2. Make another batch of toffee, allow to sit to thicken up.
3. Dip forks in toffee and flick between spoons to create sugar strands.
4. Drape spun sugar over the assembled croquembouche.
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The pronunciation is so bad!!! There are silent letters in French for God's sake!! At least out of respect to the country and the pastry chefs, do your HW, girl! You're ruining the whole atmosphere.
Where can I find a brush like that? Is it just a normal paint brush?
Hi, Yes just have a look at either a pastry brush, or a paint brush at an arts & crafts store. Make sure you give it a nice shake and a few washes first to ensure no loose bristles from the brush will get into your chocolates :)
Masterpiece
Thank you :)
Mind-blowing should learn from experts like u
Thank you, I have a website with over 500 recipes and video tutorials as well :)
Thank you as I have just received my first chocolate order.
Hope you enjoy it!
Complimenti 👏
Thank you! :)
Thanks Kristen! This was really helpful! My chocolate always used to melt while not in freezer. So we can use that chocolate wrap and cover that again with plastic wrap and can we send that through transport to other places? Could you please clarify me over here?
Also, if you have any links for that material of packaging the chocolate online buying can you please share that as well.
Hi! That chocolate wrap will help keep away moisture and a bit of melting, but its very difficult in hotter climates. We try not to ship chocolate during heatwaves, as unless you're sending it with an ice cooler in the shipping it will most likely melt.
I do not have a link for the wrappers sorry, I would search for "Chocolate Bar Foil Wrappers" and look for somewhere close to your location :)
Enjoy that delicious Diabetes
Tempting ❤
Do it! You won't regret making it!
Yummy amazing
Top❤
Stupid musics in thses videos
Yum! Love cheese, fruit combo!!! My go to snack. ❤️
So good!
❤
May I ask, where is the full recipe/video? ❤
Hi, the recipe is available on our Savour Online Classes platform, theres a link in my profile :)
Amazing Techniques Thank You So Much For Sharing ❤❤❤❤❤
You are so welcome!
Why do they call the titanium?
No Gelatin is it possible to not Dead animals products, all the time and pastries or even eggs?
😮Gelatin Oh!… Noooo!… that from Animals😮😮
Which chocolate is the best for decoration, I see that it doesn't melt in your hand? how long can it be in the freezer and it remains shiny?
You can use whichever chocolate you like, just make sure it's tempered! Chocolate won't melt as easy when tempered and maintain shine longer. If you have hot hands, grab a bag of frozen peas out of the freezer and hold it for a minute before handling your chocolate work :)
Bahda 😁
You forgot sediment-shaped sediment!
How to store it in Summer???
In as dry and cool a place as possible!
Ouch! I did the same with blue cocoa butter.. still covered with a cat scratcher and my wife has not discovered yet! 😮😂
Nice work:D
Thank you!
Bonjour je suis intéressé par la formation sur les l'enrobages svp comment procéder ?
Your chocolate receipes are awsome with detailed explainations. I always enjoy your programs. Wish to be near you to watch live. ❤❤❤❤
So nice of you
Det er ren kagekunst og æstetik ❤
Skal prøve med min søster når vi skal til Paris
Great
Loved the creativity of molding chocolate....I would like to know how to make small hollow chocolate tubes representing coral fencing posts around the sides of a cake...
Bravissima...well done.
Great to watch you and as always an amazing job showing us how to make this beautiful product ourselves…..still not quite at your level but having fun trying with you. Thanks again 👏👏👏
What an Incredible labour of Love. A Fantastically Awesome job Kristin ❤
Thank you so much!
Hi Kirsten, thanks for your in-depth step by step guide. I had this as my sons b'day cake for his 18th - I know, a bit extravagant, but it was a French theme and our gift was a European trip. Since then, I haven't been able to find anyone who would make it at a reasonable price, so thanks to you I think I'm brave enough to give it a go. ❤
Glad it was helpful! How did it go?
I absolutely adore you and your channel Kristen, that looks amazing. Thank you and hi from Melbourne Australia 😌💕
Thank you so much!!
❤❤❤❤❤
there is no white chocolate in a Black Forest cake, nor chocolate frosting. Not Schwarzwaelderkirschtorte. Not original. not authentic.
Thank you 😊
You're welcome 😊
hello, @Kirsten! I love this funny bunny rabits and the clear white of them❤ can you, please, share with me the cooking temperature and timing as welll… my macarons get the “cooking” colour. Thank you so much 🌷
Avoid pink colour in choclate decoration. It looks tacky
Welcome. Please where can I buy an Easter egg mold like this? I need this mold?!
We sell Easter Moulds at Savour!
Hello Chef Kristen! I am loving your helpful videos on how to make delicious and beautiful baked goods and chocolate-based desserts. When you incorporate the butter into the crème pâtissière here are you using a fresh off the stove, still warm mixture and cold butter straight out of the fridge? Or are you using a cooled down, room temperature mixture and butter warmed to room temperature? Thanks in advance!
I wanna see Paris so bad
It's beautiful!
Awesome!
Awesome explanation! Question, can we use gelatin for cold sauces, like for desserts? I'm making a "Tres leches" sauce for mini pancakes. Would this work? Thanks
❤
Thanku ❤
ugh...gotta go...on a strict diet right now. if i watch anymore, that's it, I'm done. thanx...but um....no thanx? lol
does it have to be a plastic bowl, I don't have one.
Plastic is best as it doesn't retain heat like ceramic will.
You know your chocolate