200 g hazelnut almond praliné
60 g pailleté feuilletine
100 g milk chocolate couverture
Total weight: 360 g
Step
Melt chocolate at 32°C, then stir in remaining ingredients.
Spread between two guitar sheets and cut into 3 rings, ø 15 cm.
Core to ø 8 cm. Place in the freezer.
2. CHOUX PASTRY SPONGE
Ingredients
140 g milk
100 g butter
140 g flour
170 g egg yolks
100 g eggs
250 g egg whites
120 g caster sugar
S.Q. of yellow and green colorants
Total weight: 1 020 g
Step
To make choux pastry: bring milk and butter to the boil. Remove
from the heat and add the flour, followed gradually by the egg
yolks and eggs. Beat the egg whites until stiff, then gently fold
in the caster sugar and colorants.
Roll out in a Flexipat® measuring 57 x 37 cm and 1 cm high. Bake
in a fan-assisted oven at 160°C for 10 to 12 minutes. Remove
from oven, allow to cool slightly, then turn out onto a sheet of
paper. Normally, the Flexipat® side will be smooth without the
sponge “skin”.
3. ALMOND DACQUOISE
Ingredients
100 g egg whites
40 g caster sugar (1)
80 g almond powder
15 g flour
75 g caster sugar
Total weight: 310 g
Step
To the mixer with the leaf, beat the egg whites with the caster
sugar (1) to form a meringue, then gently fold in the other
powders using a spatula. Using a piping bag, pipe 3 discs in
16 cm-diameter Silikomart® ring molds. Bake in a fan-assisted
oven at 170°C for approx. 10 minutes. Set aside in the freezer
for further assembly.
4. APPLE COMPOTE
Ingredients
450 g diced Grany Smith apples
100 g honey
250 g green apple purée
50 g caster sugar
8 g NH pectin
10 g lemon juice
20 g Père Magloire® Calvados 60%
Total weight: 888 g
Step
In a saucepan, cook the apples with the honey for around
10 minutes until lightly caramelized. Add the green apple
purée, sugar and pectin and bring to the boil. Allow to cool
slightly. At 40°C, add lemon juice and Père Magloire® calvados.
Pour in the rings. Freeze.
5. HONEY AND PÈRE MAGLOIRE® CALVADOS CREAM
Ingredients
140 g whole milk
½ vanilla pod
35 g egg yolks
70 g honey
10 g cream powder
30 g butter
½ g Fleur de sel
14 g gelatin mass (2 g gelatin powder 200 blooms and 12 g
water)
10 g Père Magloire® Calvados 60%
Total weight: 309 g
Step
Make a pastry cream with the milk, vanilla, egg yolks mixed with
honey and cream powder. Remove from heat and add butter, Fleur
de sel and gelatin mass. Finish with Père Magloire® calvados.
Blend and pour directly over the apple compote in the rings.
Freeze. Place the dacquoise on top and freeze.
6. APPLE MOUSSE
Ingredients
200 g green apple purée
10 g potato starch
63 g gelatin mass (9 g gelatin powder 200 blooms and 54 g
water)
40 g Père Magloire® Calvados 60%
½ vanilla pod
375 g whipped cream
Total weight: 668 g
Step
In a saucepan, melt the green apple purée, add the potato starch
and split vanilla pod and cook until boiling. Remove from the heat
and stir in gelatin mass. Mix. Cool to 35°C before adding the Père
Magloire® calvados and finally the whipped cream. Set aside for
assembly.
7. GREEN APPLE JELLY
Ingredients
75 g apple juice
600 g green apple purée
75 g caster sugar
375 g diced green apples
84 g gelatin mass (12 g gelatin powder and 72 g water)
Total weight: 1 209 g
Step
Heat the juice, apple purée and sugar in a saucepan. Add melted
gelatine and apples. Divide 200 g per 16 cm ø ring. Freeze.
8. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
In ø 18 cm circles previously lined with plastic tape, line with a
strip of green choux pastry.
In the center, place a ø 7 cm circle, also lined with plastic, and line
with a green choux pastry.
Using a pastry bag, pour the apple mousse.
Place the dacquoise-apple compote-honey and Père Magloire®
calvados cream insert.
Smooth out the remaining mousse flush with the circles.
Top with the feuilletine crisp and place in the freezer.
Turn out of the mold.
Remove the plastic tapes.
Sprinkle icing sugar around the edges of the entremets before
placing the glazed apple ring or sprayed with neutral glaze.
