Apple croissant tart
Recipe
Apple Insert
ingredients | preparation |
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Cut the apple into small cubes, and mix with lemon juice. Mix together the sugar and pectine NH. Add the pectine-sugar mix to the celery and apple juice and bring to a boil. Add the apple cubes and gelatine, leave it to cool slowly so the apple cooks and then pour into molds and freeze. |
Callebaut® Gold Mousse
ingredients | preparation |
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Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 40°C. |
Croissant
ingredients | preparation |
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Mix all ingredients together slowly for 10 mins. Leave to chill for 4 hours. Soften dry butter and add it to croissant dough. Give it two double turns. Chill dough and roll out to 3mm. Cut into 24 cm long, 2 cm high strips. Place strips between two circles, one 24 cm, the other 20 cm and leave proof for 2 hrs. Bake at 180°C for 20 mins. |
Callebaut® Gold Glazing
ingredients | preparation |
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Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. |
Chocolate Biscuit
ingredients | preparation |
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Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins. |