Pomme caramel
- Level:
-
Medium
Choux pastry
Used products: Choux pastry
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200 gmilk
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90 gbutter
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1 spoon(s)salt
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1 spoon(s)sugar
Preparation: Choux pastry
In a saucepan combine and bring to a boil
Used products: Choux pastry
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120 gflour
Preparation: Choux pastry
Remove from heat and add
Put the saucepan back on medium heat and cook the dough until dry.
Transfer dough into the bowl of a stand mixer.
Used products: Choux pastry
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3eggs
Preparation: Choux pastry
Incorporate one by one
The pastry can be used straight away or left to rest for up to 40 minutes, covered with plastic wrap.
To shape the dough, put pastry into a piping bag (do not overfill) with a large round tip.
Pipe into sphere shape in a 2” square shaped metal mold onto an oven tray lined with parchment paper.
Bake at 330°F for 32 minutes. Rotate and reduce heat to 280°F and bake for another 8 minutes.
Zéphyr™ Caramel Cremeux
Used products: Zéphyr™ Caramel Cremeux
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150 gmilk
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8 gglucose
Preparation: Zéphyr™ Caramel Cremeux
Boil
Used products: Zéphyr™ Caramel Cremeux
Preparation: Zéphyr™ Caramel Cremeux
Pour over
Used products: Zéphyr™ Caramel Cremeux
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4 ggelatin
Preparation: Zéphyr™ Caramel Cremeux
Add
Emulsify
Used products: Zéphyr™ Caramel Cremeux
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300 g36% cream
Preparation: Zéphyr™ Caramel Cremeux
At 35°C add the cold cream
Emulsify.
Pour into 2” square mold and freeze.
Cinnamon Crumble
Used products: Cinnamon Crumble
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190 gcold butter
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240 gsugar
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240 galmond flour
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240 gflour
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9 gcinnamon powder
Preparation: Cinnamon Crumble
Combine all ingredients together in a stand mixer with paddle attachment
Once everything is combined spread on a sheet pan lined with parchment paper. Bake at 320°F for approximately 20 minutes.
Green Apple Mousse
Used products: Green Apple Mousse
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160 ggreen apple puree
Preparation: Green Apple Mousse
Heat
Remove from heat.
Used products: Green Apple Mousse
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50 gsugar
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41 gegg yolks
Preparation: Green Apple Mousse
Wisk and add to the apple puree
Used products: Green Apple Mousse
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10 ggelatin
Preparation: Green Apple Mousse
Return to heat and bring mixture to 85°C and strain onto softened gelatin
Used products: Green Apple Mousse
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256 ggreen apple puree
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25 glime juice
Preparation: Green Apple Mousse
Combine with
Let cool.
Used products: Green Apple Mousse
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45 gsugar
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19 gwater
Preparation: Green Apple Mousse
In a medium-sized saucepan, combine
Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
Used products: Green Apple Mousse
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34 gegg white
Preparation: Green Apple Mousse
Whisk egg whites until foamy
Pour the cooked syrup (115°C) slowly over the mixture while mixing.
Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
Fold in meringue.
Used products: Green Apple Mousse
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280 ghalf whipped cream 35%
Preparation: Green Apple Mousse
Fold in soft cream
Pour into Silikomart Gem100 mold. Top each mold with 1 tsp of caramelized green apple.
Caramelized Green Apples
Used products: Caramelized Green Apples
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2Granny Smith apple(s)
Preparation: Caramelized Green Apples
Peel and dice
Used products: Caramelized Green Apples
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50 gsugar
Preparation: Caramelized Green Apples
Make a dry caramel with
Add the apples and cook until soften but still crunchy in the centre, about 3-4 minutes. Stop the cooking process by pouring apples onto a sheet pan and place in the refrigerator immediately.
Glaze
Used products: Glaze
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150 gsugar
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150 gglucose
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75 gwater
Preparation: Glaze
Boil
Used products: Glaze
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5 ggelatin
Preparation: Glaze
Melt
Used products: Glaze
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100 gcondensed milk
Preparation: Glaze
Pour over
Emulsify.
Used products: Glaze
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2 ggreen food coloring
Preparation: Glaze
Add
Emulsify.
Assembly
Cut choux cube in ½. Fill centre with Zéphyr™ Caramel cremeux and sprinkle with cinnamon crumble.
Cover with a 2.5” square of Zephyr Caramel décor.
Add the glazed Gem shaped apple mousse.
Decorate with a gold leaf and Zéphyr™ Caramel chocolate décor.
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