This is the third of the Patisserie Masterclasses that we’ve been to at Signorelli Gastronomia – their Death by Chocolate Masterclass and like the rest of the Masterclasses we’ve had at Signorelli Gastronomia, a fun and rather lengthy class that was conducted with oomph – highly instructional with easy to follow directions by Vincent Gadan and the team who were on hand to assist. Our Macaron Masterclass writeup can be viewed here. The backdrop for tonight was the raging Sydneystorm that was happening outside; while we were treated to a 4 hour Death by Chocolate masterclass that had us making a few desserts and tempering chocolate. As always, the dessert class is helmed by Vincent Gadan which made for an entertaining evening with his blend of entertaining banter and instructive feedback.
Each class comes with a nice set of Recipe notes, you can scribble your observations, notes on there and today we’re making semifreddo, chocolate balls, tempering chocolate, tuile and more. 4 hours goes right by when you’re having fun. It ran long as they tend to but that’s how much you’re taking in and having attend 3 of these now – they’re great value!
Nutella and Milk Chocolate SemiFreddo Pops
The picture sequence above is basically outlines how simple these were to put together. Vincent emphaised that these classes were instructional and the recipes designed to be easy for to replicate so by the end of the session, everyone had their own semi-freddo pops. Seriously easy.
Recipe (reproduced with permission)
- Makes 15 Small Cylinders
- Chocolate Parfaits
- Nutella 100g
- Egg Yolk 3
- Caster Sugar 25g
- Water 5g
- Whipped Thickened Cream 300g
- Finley Chopped milk chocolate 60g
- Kahlua 20g
- Whip Cream and set aside
- Whisk egg yolk on full speed for 3 minutes
- Bring sugar and water to boil
- Reduce speed on egg yolk to medium and gradually blend in sugar syrup (hot)
- Mix for 5 minutes on full speed.
- Mix nutella and kahlua and add whipped cream and egg mixture
- Pipe into molds and freeze
- Dip into chocolate and garnish
White Chocolate and Raspberry Creme Cigars
Putting the cigar/tuile onto the silicon sheets (that mold is cut out of a ice cream container lid so you can easily DIY)
Melting white chocolate into the raspberry mix.
once cooked – you have seconds to wrap the tuile around a wood spoon to create the cigars.
These tuiles filled with Raspberry cream were pretty easy to make. Again, the process is surprisingly easy. Crunchy cigars that were light and crunchy and well worth getting into.
Ultra quick Baileys White Mousse and Sponge Cake
We’re using a foam gun (this one uses Nitrogen Cartridges to pressurise)
Banana Croutons – coated in bronze dust. What are banana croutons? They’re banana bread that’s been dried in the oven and made into crunchy nuggets. We did wonder what these were when we ate them.
The sponge cake dessert item had a couple of components – and yes that’s a quick 30 second microwave spong comboed with some easy bailey’s cream (from the foam gun). you sprinkle over bits of chocolate and banana croutons and you get a very indulgent dessert that’s both creamy with bits of cake and texture from the croutons.
Tempering Chocolate and Chocolate Ball Desserts
It might come as a shock but we temped this in the microwave. quick 5-10 second blasts and constant stirring to get it all melted.
Sealing the sphere with a hot tray which melts the edges and provides cohesion as the spheres join.
The somewhat small silver foil book was $100/book. You don’t want to be misplacing this.
White chocolate glaze – its got titanium dioxide in it which makes it very white.
This third dessert item combined the 2nd dessert items (mousse cake, bailey’s cream) with our lesson on tempering chocolate to create a third dessert item; a luscious looking chocolate sphere that is to be cracked open and eaten as a bauble of sorts. Again, the process was fairly simple – you’ll need that silicon half-sphere sheet (which you can get and cut into 2 between a friend as they’re quite large sheets otherwise). Temper chocolate, let it set, hot tray to melt the edges of the shere so you can join the spheres, fill the half with eats and then seal. We also coated our spheres with a white chocolate glaze for an appealing finish.
Again, a terrific class was had with Vincent and the team at Signorelli Gastronomia. We had a great class, its entertaining, there’s that charcuterie setup and glass of wine so you don’t start the class hungry and you walk away with heaps of treats and your new found knowledge on how to make these treats. Their next class is souffle. Yum
48 Pirrama Road Pyrmont, NSW 2009