During a conversation with Kirsten in my final class at Savour last November, I found out that she would be having a demonstration in Shanghai in May 2014 and she asked if I wanted to help her out (since I will be here in Shanghai for my language course). I immediately jumped at the opportunity to help her because when else will I be able to work so closely with a world famous patissiere and chocolatier? Unless of course, I pay for her classes or somehow become her apprentice or work for her.
A few months went by and I finally got to assist her in her demonstration in May! I did a lot of weighing up and chocolate roasting, which was good practice given the precision, and in turn patience, that is required in patisserie. In addition, I also got to watch the magic happen in her kitchen during a demonstration where only invited professionals got to attend!
We spent about 2.5 days preparing for the half day demonstration and I literally spent 6 hours the day before weighing up everything for the 3 cakes and 1 enrobed chocolate that she was going to be demonstrating. I also had to coordinate with the in-house chef at Goodwell Kitchen to ensure that the whole process of delivering the ingredients to Kirsten went smoothly.
It was really rewarding and inspiring to assist Kirsten during the week that she was here, and also watch her create some amazing looking and tasting (!) gateaux and chocolates!
Here are some photos of her creations from the demonstration.
She created this Louros Chocolate Entremet for one of the pressure tests of Masterchef Australia in 2013
This was my favourite from her demonstration – coconut dacquoise, creamy & light white chocolate mousse with a passionfruit cream insert, topped with an amazing shiny red glaze. You could find this recipe if you subscribed to Kirsten’s online classes!
Shortbread base, raspberry jelly, chocolate mousse, marshmallow, raspberries topped with a chocolate disc – I really loved the clean look of this gateaux and the marshmallow is absolutely divine! Soft, chewy and the sweetness just right (not sickeningly sweet unlike the supermarket variety).
The tiger pattern piped on one by one onto the moulds and colour sprayed on layer by layer. So much work going into one small piece of handmade chocolate – I really respect her patience and creativity!
A truly rewarding learning experience!
Click here if you are interested in looking at pictures taken by the official photographer, or read about the event in Chinese.