Pomme caramel
Recipe
Choux pastry
| ingredients | preparation |
|---|---|
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In a saucepan combine and bring to a boil |
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Remove from heat and add |
Put the saucepan back on medium heat and cook the dough until dry. |
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Transfer dough into the bowl of a stand mixer. |
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Incorporate one by one |
The pastry can be used straight away or left to rest for up to 40 minutes, covered with plastic wrap. |
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Zéphyr™ Caramel Cremeux
| ingredients | preparation |
|---|---|
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Boil |
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Pour over |
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Add |
Emulsify |
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At 35°C add the cold cream |
Emulsify. |
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Pour into 2” square mold and freeze. |
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Cinnamon Crumble
| ingredients | preparation |
|---|---|
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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. |
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Green Apple Mousse
| ingredients | preparation |
|---|---|
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Heat |
Remove from heat. |
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Wisk and add to the apple puree |
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Return to heat and bring mixture to 85°C and strain onto softened gelatin |
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Combine with |
Let cool. |
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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. |
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Whisk egg whites until foamy |
Pour the cooked syrup (115°C) slowly over the mixture while mixing. |
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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. |
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Fold in meringue. |
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Fold in soft cream |
Pour into Silikomart Gem100 mold. Top each mold with 1 tsp of caramelized green apple. |
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Caramelized Green Apples
| ingredients | preparation |
|---|---|
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Peel and dice |
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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. |
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Glaze
| ingredients | preparation |
|---|---|
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Boil |
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Melt |
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Pour over |
Emulsify. |
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Add |
Emulsify. |
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Assembly
Cut choux cube in ½. Fill centre with Zéphyr™ Caramel cremeux and sprinkle with cinnamon crumble. |
