Wasabi Zéphyr™ Green Apple

Level:: Difficult

250 g

green apple puree
150 g

green apple juice
20 g

yuzu puree
35 g

powdered glucose
65 g

sucrose
2 g

sorbet stabilizer
110 g

water
15 g

trimoline
4 g

Maldon salt

Warm water to 40C. Add all the dry solids and cook to 85°C.
llow to cool.
Add the green apple puree, fresh juice, and yuzu.
Mature 6-12 hours.

500 g

cream
50 g

trimoline
50 g

glucose syrup
340 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
750 g

cream
1

vanilla bean

Warm the cream, trimoline, glucose an vanilla to 70°C.
Slowly emulsify over melted couverture (40°C).
Blend in additional 750g of cream.
Mix well, and reserve 24 hours in chiller.
Before piping on carrot cake whip very gently.

50 g

hazelnut flour
200 g

butter
3 g

Maldon salt
140 g

brown sugar
83 g

whole egg(s)
395 g

T55 flour

Combine the Butter+icing sugar and 25% of the flour and hazelnut flour slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown.

130 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
50 g

butter
400 g

sable crust
30 g

brown sugar
40 g

Cacao Barry Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag
1 g

vanilla powder

Blend sable in Robocue. Add melted butter. Transfer to a bowl. Add dry ingredients. Last the melted Zephyr. Gently combine. Mold 2mm height in square stainless steel mold.

500 g

green apple puree
40 g

dextrose
8 g

NH pectin
5 g

gelatin powder (200 Bloom)
12 g

lime puree
0,8 g

gelespessa (sosa)

Mix dextrose with pectin and gelespessa.
Warm puree to 40°C.
Add pectin mixture.
Bring to a boil.
Add gelatin and lime puree.
Allow to cool before casting on top of Zéphyr™ crust base.