Hazelnut Petit Gateau (Full Recipe) | Kirsten Tibballs
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- Опубліковано 20 вер 2024
- Today's Kirsten shows you a more complicated recipe that they feature on the Savour School online classes.
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Ingredients and instructions are below ⬇️
220g - Marzipan / 50% Almond Paste
60g - Caster Sugar
25g - Egg Yolks
120g - Whole Eggs
1 - Orange, zested
1g - Salt
28g - Callebaut Cocoa Powder 22-24%, sifted
1g - Baking Powder, sifted
45g - Unsalted Butter, melted
Preheat the oven to 165°C. Place the marzipan (almond paste) and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat well on a medium to low speed to combine.
While mixing, slowly add the egg yolks, followed by the zest. Break up the remaining eggs in a bowl with a spatula. Continue mixing and very slowly add in the remaining eggs, regularly scraping down the sides.
Please note, if the eggs and yolks are added too quickly, lumps will develop and cannot be removed.
When the eggs are fully incorporated, add the salt. Stop mixing, and using a spatula, gently fold in the sieved cocoa powder and baking powder by hand until just combined. Add a small amount of the almond paste mixture to a bowl with the melted butter and whisk until well combined - this will make it easier to incorporate the butter into the ingredients.
Fold this into the remaining almond paste mixture to combine. Spread the mixture onto a half Flexipat or a tray lined with baking paper. Angle the palette knife as you spread it out. Bake at 160°C for approximately 15 minutes or until cooked. When you touch the cake it should bounce back slightly.
Vanilla Cream
5g - Gold Gelatine Sheets
380g - Fresh Cream 35% Fat
2 - Vanilla Beans, cut and scraped
90g - Egg Yolks
75g - Caster Sugar
Soak the gelatine in a bowl of chilled water until it becomes soft and pliable. Bring the cream and cut and scraped vanilla beans to a boil in a saucepan. Place the sugar and egg yolks in a bowl and whisk together by hand until combined.
Pour the hot cream over the sugar and yolks and combine with a whisk. Return the mixture into the same saucepan and cook to 80°C, stirring slowly on a low heat.
Add in the drained gelatine and mix with a spatula before straining the mixture into a bowl. Transfer the mixture into a depositor and pour it into each crevice of the silicon mould.
Freeze for 2-3 hours in a domestic freezer or 30 minutes in a blast freezer. The cream can be stored for 6 weeks in a domestic freezer or 3 months in a blast freezer.
#KirstenTibballs #Hazelnut #PetitGateau
Just love the way you explain everything in so much detail. Generally people do not share minute details you do
Thanks, Sharma.
It's really proud of you chef sharing your experience thank you so much chef
Love the way everything is explained in full and easy to follow.....keep up the great work.
Thank you, Michael. These are the tutorials found on the Savour online courses. Very detailed. Have a great day!
Astonishing and it looks tasty! Kirsten, please, could you perform a ‘chocolate crystal’ Sacher cake? Thank you, love all your creations. Best regards from Spain 😄
Thank you for your recommendation Daniel! I will look into it :)
U r my superstar😘😘😘cant take my eyes from ur creation
Thank you so much, Minu
that looks amazing
Thank you
What's your opinion on the new Bosch mixer? One huge advantage seems to be having full access to the bowl, unlike traditional mixers. One huge downside is that the Bosch mixer is completely plastic. What to buy either a KitchenAid or a Bosch around Black Friday.
I have only used it once on a television show. So I am not sure how it goes. Sorry I couldn’t be more help.
@@KirstenTibballs No worries, thanks though
i love chocolat 💞💞💞💞💞👍👍👍👍
Yay!
Why are you so awesome 🥰🥰
Aww, Thank you
Is there a typo in the recipe? This marzipan doesn't look like 20 grams...
Hello, recipe is correct we would have been making a bigger batch on the day :)
@@KirstenTibballs thank you very much for clarifying!
Hello,the recipes make are so so beautiful,but it’s so unfortunate that there isn’t much of eggless that you’ve done as I do t eat eggs
اذا في احد عربي يفهمني اذا مقدار عجينة اللوز صحيح 🤔🤔🤔🤔🤔
its 220grams*
Would you have any thing videoed in detail something eggless please
20 g or 200g of pate damende🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔
Hi, thanks for point that out. It's 220g :)
Everything looks good only that was not full recipe
We have the full recipe available on Savour Online Classes, access hundreds of videos for only $12.95 per month. www.savourschool.com.au/online-class-subscription/
@@KirstenTibballs i get it and i wouldn’t give my recipes for free either and i actually recommend ur online program but the title of the video says full recipe and it not
🤩🦋🌈🎼🌟🙏💎🧩🛸🪷