Zéphyr Caramel Pomme
- Level:
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Easy
- Makes:
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2 x 6" cakes (15cm diameter x 5cm high)
Chocolate Biscuit
Used products: Chocolate Biscuit
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1.2 ozegg yolks
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3.0 ozeggs
Preparation: Chocolate Biscuit
Whip in stand mixer
Used products: Chocolate Biscuit
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2.5 ozsugar
Preparation: Chocolate Biscuit
Add sugar gradually until stiff peaks
Used products: Chocolate Biscuit
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1.8 ozegg white
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1.1 ozsugar
Preparation: Chocolate Biscuit
Whip to medium stiff peaks and fold into egg mixture
Used products: Chocolate Biscuit
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0.7 ozcake flour
Preparation: Chocolate Biscuit
Sift together and fold into egg mixture
Spread onto a 13"x 18" half sheet pan lined with parchment paper and bake at 370°F for 8-10 minutes.
Remove from sheet pan and cool completely on cooling rack.
Green Apple Gelée
Used products: Green Apple Gelée
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6.2 ozgreen apple puree
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0.9 ozsugar
Preparation: Green Apple Gelée
Heat just to a boil
Used products: Green Apple Gelée
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0.2 ozgelatin
Preparation: Green Apple Gelée
Bloom gelatin, strain and add to warm purée mixture
Pour into two 14 cm flexipan disc molds and freeze.
Green Apple Parfait Mousse
Used products: Green Apple Parfait Mousse
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1.8 ozegg yolks
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1.4 ozsugar
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1.8 ozgreen apple puree
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0.9 ozcream
Preparation: Green Apple Parfait Mousse
Make a crème anglaise with
When cook, place in stand mixer and cool down with a whip.
Used products: Green Apple Parfait Mousse
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0.1 ozgelatin
Preparation: Green Apple Parfait Mousse
Melt bloomed gelatin and fold in
Used products: Green Apple Parfait Mousse
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3.9 ozcream
Preparation: Green Apple Parfait Mousse
Fold in whipped cream
Pour parfait mousse into two 14 cm flexipan molds containing the frozen green apple gelée and freeze.
Caramelized Apples
Used products: Caramelized Apples
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7.1 ozdiced apples
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1.8 ozsugar
Preparation: Caramelized Apples
Combine and cook over medium heat until apples are just tender
Cool down in the fridge completely.
Zéphyr™ Caramel Chocolate Mousse
Used products: Zéphyr™ Caramel Chocolate Mousse
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2.1 ozegg yolks
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1.8 ozsugar
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2.3 ozmilk
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1.2 ozcream
Preparation: Zéphyr™ Caramel Chocolate Mousse
Make a crème anglaise with
When cook, place in stand mixer and cool down with a whip.
Used products: Zéphyr™ Caramel Chocolate Mousse
-
0.2 ozgelatin
Preparation: Zéphyr™ Caramel Chocolate Mousse
Melt bloomed gelatin and fold in
Used products: Zéphyr™ Caramel Chocolate Mousse
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6.3 ozcream
Preparation: Zéphyr™ Caramel Chocolate Mousse
Fold in whipped cream
Used products: Zéphyr™ Caramel Chocolate Mousse
Preparation: Zéphyr™ Caramel Chocolate Mousse
Melt and fold in
Used products: Zéphyr™ Caramel Chocolate Mousse
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0.1 ozsalt
Preparation: Zéphyr™ Caramel Chocolate Mousse
Add and fold in
Zéphyr™ Caramel Chocolate Glaze
Used products: Zéphyr™ Caramel Chocolate Glaze
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3.5 ozwater
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7.1 ozsugar
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7.1 ozglucose
Preparation: Zéphyr™ Caramel Chocolate Glaze
Cook to 104°C
Used products: Zéphyr™ Caramel Chocolate Glaze
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4.8 ozcondensed milk
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2.3 ozwater
Preparation: Zéphyr™ Caramel Chocolate Glaze
Combine and add to stop cooking
Used products: Zéphyr™ Caramel Chocolate Glaze
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0.5 ozgelatin
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2.8 ozwater
Preparation: Zéphyr™ Caramel Chocolate Glaze
Bloom gelatin in water and add to glaze
Used products: Zéphyr™ Caramel Chocolate Glaze
Preparation: Zéphyr™ Caramel Chocolate Glaze
Add and combine until smooth
Let cool completely.
Assembly
Cut out two 6"/15cm rounds of chocolate biscuit per cake and place one layer of chocolate biscuit in the bottom of a prepared 6"/15cm stainless steel ring cake mold.
Lightly drench the chocolate biscuit with simple syrup.
Fill mold ¼ full with Zephyr Caramel chocolate mousse and sprinkle caramelized apple pieces over the mousse and cover the apples with more mousse, ½ way up the ring mold.
Place the green apple gelée and parfait frozen middle into the mousse and push down slightly, then cover the middle with more Zephyr Caramel chocolate mousse and add another round of chocolate biscuit, drenched in simple syrup.
Fill the rest of the mold with Zephyr Caramel chocolate mousse, flush to the top and freeze.
Warm up the Zéphyr™ Caramel chocolate glaze to 37°C and glaze frozen cakes on a glazing rack, let set in the freezer and defrost to decorate.
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