APPLE

PETIT GATEAUX
 RECIPE BY

KIRSTEN TIBBALLS

Discover the exclusive recipe to this exquisite apple, created especially by Kirsten
Tibballs for the MasterChef Australia finale.

ADVANCED
CHOCOLATE APPLE STEM

SAUTEED APPLE

240 MINS
CINNAMON & SUGAR CRUSTED LIQUOR

VANILLA MOUSSE

CARAMEL
HAZELNUT DACQUOISE MAKES 20

HAZELNUT DACQUOISE

INGREDIENTS METHOD

65g (2.29oz) egg whites, room temperature Whisk the egg whites and cream of tartar in the bowl of a
3g (0.11oz) cream of tartar  stand mixer. Start on a low speed and gradually increase the
40g (1.41oz) caster (superfine) sugar speed to reach a medium peak. Once it reaches a firm peak,
20g (0.71oz) almond meal slowly add in the caster sugar and continue to whisk for 1
20g (0.71oz) hazelnut meal minute until the sugar dissolves. Transfer the mixture to a
50g (1.76oz) icing (confectioners’) sugar clear mixing bowl. In a separate bowl, mix together the icing
15g (0.53oz) plain (all purpose) flour sugar, gingerbread spice, ground hazelnuts, plain flour and
3g (0.11oz) gingerbread spice  almond meal. Fold the sifted dry ingredients through the
25g (0.88oz) skinned hazelnuts, chopped (for egg white mixture using a spatula.
the top)
Prepare a tray by marking 30mm discs with a marker on a
sheet of baking paper. Place a silicon mat on top. Transfer
EQUIPMENT the mixture to a piping bag with an 8mm round piping noz-
zle. Using the template, pipe the mixture into discs. Sprinkle
stand mixer each dacquoise with roasted hazelnuts and bake at 175°C in
spatula a fan forced oven for 4-6 minutes. Place in the freezer until
aluminium tray required.
baking paper
3/4 silicon mat  SUBSTITUTE
disposable piping bag 3g (0.11oz) salt, vinegar or lemon juice {for}
8mm round piping tip 3g (0.11oz) cream of tartar 

 SUBSTITUTE
3g (0.11oz) cinnamon powder {for}
3g (0.11oz) gingerbread spice

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
SAUTEED APPLE
INGREDIENTS METHOD

600g (21.16oz) granny smith apple
60g (2.12oz) unsalted butter
60g (2.12oz) brown sugar
6g (0.21oz) ground cinnamon
12g (0.42oz) Heilala vanilla paste
Brunoise the apple (finely dice). Place all the ingredients in
a frying pan and sauté on a medium heat for 2-3 minutes
until all the butter has melted, stirring constantly. Remove
the apples from the frying pan and strain into a bowl. Cool
immediately in a blast freezer to stop the apples from cook-
ing.

EQUIPMENT

blast freezer

SUGAR SYRUP 30° BAUME

INGREDIENTS METHOD

130g (4.59oz) water Heat the water and sugar together until all the sugar has
175g (6.17oz) caster (superfine) sugar melted. Weigh to 145 ml to use in the recipe below.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
VANILLA MOUSSE

INGREDIENTS METHOD

16g (0.56oz) gold gelatine sheets Soak the gelatine sheets in ice cold water until softened.
565g (19.93oz) pure cream 45% fat (A) Bring the cream (A) and vanilla beans to a boil in a sauce-
3 Heilala vanilla bean, cut and scraped pan. Add in the cinnamon quills, cover with plastic wrap and
3 cinnamon quills infuse for 30 minutes.
135g (4.76oz) egg yolks
145g (5.11oz) 30° baume syrup (recipe Semi-whip the cream (B) in the bowl of a stand mixer then
above) set aside in the fridge. Whisk the egg yolks until pale in
490g (17.28oz) pure cream 45% fat (B) the bowl of a stand mixer fitted with a whisk attachment.
Meanwhile heat the syrup to 121°C. Pour the syrup over the
whisked egg yolks while mixing and continue to whisk until
EQUIPMENT the mixture cools slightly. While the mixer is still on, slowly
add in the strained cream infusion to the egg yolk mixture.
stand mixer Continue mixing until the mixture cools to room tempera-
spatula ture then remove from the mixer.
digital thermometer
Squeeze off the excess water from the gelatine. Melt the
gelatine in a plastic bowl in the microwave in 5 second
increments until melted, ensuring you don’t boil it. Add a
large spoonful of the whipped egg mixture to the gelatine
and combine before folding back into the egg mixture.
Allow the mixture to cool to 32°C. Once the egg mixture has
cooled, add a little to the semi-whipped cream and gently
fold through. Pour the mixture back into the egg base and
fold with a spatula until completely combined.

CARAMEL
INGREDIENTS METHOD

170g (6oz) pure pouring cream 45% fat
1 Heilala vanilla bean, cut and scraped
2g (0.07oz) sea salt
120g (4.23oz) caster (superfine) sugar
40g (1.41oz) liquid glucose
60g (2.12oz) unsalted butter
EQUIPMENT
spatula
disposable piping bag
Boil the cream, cut and scraped vanilla bean and sea salt
in a saucepan then remove from the heat. Place the cast-
er sugar in a separate saucepan and caramelize it, stirring
gently with a silicon spatula. Ensure all the sugar has fully
dissolved.
Turn off the heat, pour the boiled cream over the caramel-
ized sugar and whisk to combine. Add in the glucose and
butter and continue whisking. Once incorporated pour the
caramel into a bowl and place plastic wrap on the surface of
the caramel. Leave at room temperature to cool.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
INGREDIENTS METHOD

20 cinnamon and sugar crusted liquors 
EQUIPMENT
disposable piping bag
Pavoni apple silicon mould
large angled palette knife
Remove the dacquoise from the freezer. Transfer the cara-
mel to a piping bag and pipe onto each disc, being careful
not to go to the edge or it will collapse.
Place a small amount of vanilla mousse into a disposable
piping bag and cut the tip off. Pipe into the base of the
mould, filling it one third of the way. Use a teaspoon to
spread the mousse up the sides of the moulds to help elim-
inate air pockets.

Mix the cold apple with the remaining mousse, place it in

a piping bag and fill the mould halfway. Gently place in the
cinnamon and sugar crusted liquors ( see our online
video for instructions) and fill the mould once again with
mousse leaving a small space between the dacquoise and
caramel base. Place the caramel side down and press it gen-
tly until it sits flat on the base. Clean off any excess mousse
with a palette knife and place the apples in the freezer for
at least 12 hours or 90 minutes in a blast freezer.

CHOCOLATE APPLE STEM

INGREDIENTS METHOD

200g (7.05oz) Callebaut 841 Power milk Place the couverture into a food processor and mix until
couverture 41% you just achieve a pliable paste. Take a small pinch of the
paste and roll it on a granite or marble surface with a firm
plastic sheet. Put slightly more pressure on one side so that
EQUIPMENT one end is thicker than the other. Cut the thicker end on
an angle so it is approximately 35mm long. Before it sets,
food processor curve it around the base of a small bowl (75mm) to create
plastic sheet (optional) an apple stem. Leave to set it at room temperature for 5-10
small bowl 75mm minutes.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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CHOCOLATE COATING
INGREDIENTS METHOD

2100g (74.08oz) Callebaut W2 white choco-
late 28%
0.6g (0.02oz) green oil soluble colour
1.2g (0.04oz) yellow oil soluble colour
630g (22.22oz) grapeseed oil
Temper the white chocolate ( see our online video for
instructions). To test if the chocolate is tempered you can
spread a thin layer on a piece of baking paper and it should
set in 10 minutes or less. You may need to reheat the choc-
olate with a heat gun as it becomes thick but be careful not
to overheat it.

EQUIPMENT Sieve in the oil based colour with a fine sieve and combine it
with the chocolate. Once you reach your desired colour add
sieve in the grapeseed oil and combine. Scrape into a glass jug.
spatula
heat gun Unmould the apple and place 2 toothpicks into the base
glass jug of the frozen apple, one at each side. Make sure you don’t
polystyrene push the toothpick in too far and pop the sugar crusted li-
toothpicks quor. Pat the apple dry with a paper towel to gently remove
any condensation. Dip the frozen apple shaped mousse into
the chocolate and immediately turn upside down to let the
chocolate run off. Place the toothpicks into a piece of poly-
styrene and clean the base of the apple with a small knife to
remove any drips. Leave it to set.

 NOTE
We make a large quantity of melted chocolate so there is
enough room for dipping.

TO FINISH
INGREDIENTS METHOD

10g (0.35oz) grapeseed oil Use a paper towel to gently remove any condensation from
0.5g (0.02oz) green oil soluble colour the chocolate. Combine the grapeseed oil and colour so it
QS silver metallic powder is not completely mixed but a little bit streaky. Brush the oil
5g (0.18oz) Callebaut Dutch-processed over the surface of the apple; you may need to add more
cocoa powder colour or more oil. Let it sit for 3 minutes and it will absorb
the first layer of oil. Brush on another layer. Let it sit for a
EQUIPMENT few minutes and brush a very small amount of silver me-
tallic onto the surface. With a very fine brush apply some
fine brush cocoa powder to the top of the apple. Place a metal skewer
skewer into the top of the apple to create a hole for the stem. Re-
move the toothpicks and place the apple onto your display
plate. Stick the chocolate stem inside.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.