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A graduate of Culinary Institute of America, Sarah Tibbetts’ (born Kosikowski) stellar career includes experience at some of the most renowned restaurants and hotels in the country. In San Francisco, she worked at The French Laundry, Citizen Cake and the Ritz-Carlton Dining Room.
In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef at the four-star Fleur de Lys; followed by Michael Mina’s Michelin-rated restaurant at the Bellagio.
She is a 2009 James Beard Award nominee and has appeared regularly in national and local media. The extremely accomplished Chef Tibbetts joined Valrhona as its L’École Valrhona Pastry Chef Eastern USA in 2012 and was a pivotal influence in the opening of the first ever US school in Brooklyn, NY.
In July of 2016, Chef Tibbetts relocated to Chicago, IL, and in 2019 moved to her home state Michigan, where she currently resides as the North American Pastry Chef. She conducts classes for professionals throughout the country, as well as one-on-one culinary consultations and media outreach, communicating the experience and expertise of L’École Valrhona.
" Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."
| Egg Whites | 180g |
| Sugar | 110g |
| Egg Yolks | 100g |
| Cornstarch | 62g |
| Valrhona Cocoa Powder | 32g |
| Flour | 32g |
Sift the cornstarch, cocoa, and flour- set aside. On a stand mixer with a whisk attachment, whip the egg whites until foamy, then slowly add the sugar while whisking on medium speed. Take care not to overwhip the meringue. Beat the egg yolks and gently incorporate into the whipped egg whites. Fold in sifted dry ingredients. Pipe on a silpat with a large round tip (#805) around 10cm long (should get approx. 50-55 pieces). Before baking sprinkle with granulated sugar. Bake at 390°F (198°C) with low fan for 5 min, then sprinkle with more sugar. Bake an additional 1 to 2 minutes and remove from oven to cool.
| Whole Milk | 193g |
| Sosa Glucose DE60 | 40g |
| Egg Yolks | 40g |
Bring the milk and DE60 glucose to a boil and pour over the egg yolks. Cook to 183°F (84°C) and remove from heat- strain. Use immediately.
| Custard | 250g |
| Valrhona Guanaja 70% Dark Chocolate | 252g |
| Cream | 425g |
Weigh out the amount of hot custard required for the recipe. Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula. Mix thoroughly using an immersion blender to make an emulsion. Check the temperature 113-117°F (45-47°C) for dark chocolate and gradually fold in the airy whipped cream using a spatula. Use immediately and freeze.
| Whole Milk | 540g |
| Potato Starch | 17g |
| Norohy Madagascar Vanilla Bean | 1 pc |
Combine a small portion of cold milk with the starch and set aside. Pour the remaining milk in a pot- add the split and scraped vanilla bean. Heat to 185°F (85°C) then whisk in the starch mixture and bring to a boil. Strain to remove the vanilla pod. Use immediately.
| Starch Base | 500g |
| SOSA Gelatin Powder | 6g |
| Cold Water (for gelatin) | 30g |
| Valrhona Opalys 33% White Chocolate | 370g |
| Cream 35%, Cold | 300g |
Bloom the gelatin in the cold water. Weigh out the amount of hot custard required for the recipe and add the hydrated gelatin to melt. Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula. Mix thoroughly using an immersion blender. Add the cold cream and mix again with an immersion blender. Pour into a shallow container and refrigerate for a minimum of 12 hours before using.
| Turbinado Sugar | 100g |
| Almond Flour | 100g |
| Fine Sea Salt | 0.5g |
| Flour | 85g |
| Valrhona Cocoa Powder | 16g |
| Unsalted Butter, Cold | 100g |
Combine all the ingredients on a stand mixer with a paddle attachment. Add the cold cubed butter and mix just until the streusel starts to come together. Pour the crumbles on a parchment lined baking tray and bake at 300°F (148°C) until thoroughly baked. Cool completely before using.
| Streusel | 300g |
| Valrhona Guanaja 70% Dark Chocolate | 190g |
Process the streusel in a food processor to get an even, uniform crumb. Scale what is needed for the pressed streusel and reserve any remaining for garnish if desired. Melt the chocolate and use to coat the streusel. Spread to 3mm between parchment paper and freeze. Cut into 11cm rounds and keep frozen until ready to use.
Finishing and Assembly
Line a 14cm ring with acetate and place on a silpat lined flat tray. Trim one end of the lady fingers to make a uniform size (around 9cm) and line the ring, top side facing the acetate. Freeze while making the mousse. Place a frozen pressed streusel base in the bottom of the lady finger lined ring, then pour in the mousse (around 340g), filling slightly over halfway (about 6cm deep). Return to the freezer. When the mousse is set, whip the whipped ganache to soft peaks and pipe or dollop on top of the cake- on the mousse but still inside the lady fingers. Return to the freezer for storage, or place in the refrigerator to defrost. Before serving, garnish with chocolate décor.
