300 g 50% almond paste
285 g eggs
4 g baking powder
40 g starch
31 g oil
45 g melted butter
Step
Layered dessert with Père Magloire® Calvados, salted caramel,
apples and flourless sponge
Heat the eggs and the almond paste and whisk in the mixer
for 10 minutes. Sift the starch and baking powder together and
fold into the egg-almond paste mixture using a spatula. Gently
add the oil and butter, then pour into six 18 cm diameter insert
moulds. Prepare six moulds of 115 g each. Bake in a fan oven at
170°C for 12 minutes. Leave to cool and turn out onto a wire
rack. Refrigerate.
2. CARAMELIZED APPLES WITH PÈRE MAGLOIRE® CALVADOS
Ingredients
6 apples (Golden Delicious)
50 g butter
100 g sugar
60 g Père Magloire® calvados 60% vol.
4 g pectin NH
10 g sugar
200 g cooking juice from apples
Step
Peel the apples, cut them in half, remove the core and cut each
apple in 8 pieces. Place on a Silpat® sheet and dry in the oven
at 170°C for 20 minutes.
Caramelize the sugar. Add the hot apples pieces, coat
thoroughly in the caramel without breaking them up. Add the
butter and coat the apples thoroughly off the heat. Deglaze
with the Père Magloire® calvados. Drain the apples in a sieve,
collecting the cooking juices. Bring the juices to the boil and
add the sugar mixed with the pectin Return to the boil.
Place the cold apples in three 16 cm diameter insert moulds
and pour on the cooking juices. Set with pectin. Place the
moulds in the freezer.
3. CARAMEL CREAM
Ingredients
185 g sugar
474 g milk
96 g egg yolks
35 g starch
9 g salt
175 g butter
Step
Cook the sugar to a brown caramel colour. Add the hot milk
and the salt. Mix the yolks and the starch and cook like a pastry
cream with the caramel. Add the butter at 40°C using a hand-held
blender. This will give it a creamy consistency. Pour 200 g into
three 16 cm diameter insert moulds and freeze.
4. PÈRE MAGLOIRE® CALVADOS MOUSSE
Ingredients
300 g milk
300 g cream
120 g egg yolks
75 g sugar
84 g gelatine (or 6 sheets)
600 g cream
60 g Père Magloire® calvados 60% vol.
Step
Make a custard with the milk, cream, egg yolks and sugar. Add
the gelatine or soaked and drained gelatine sheets. Pass through
a fine sieve and cool in the refrigerator. Whip the cream. Add the
Père Magloire® calvados to the cold custard and fold in the cream.
Use immediately for the assembly
5. CARAMEL ICING
Ingredients
360 g sugar
300 g water
300 g UHT cream
20 g starch
10 “Silver” gelatine sheets
Step
Soak the gelatine in cold water. Cook the sugar to 185°C and
then stop cooking by adding the 300 g of hot water. Mix the
cold cream and starch and bring to the boil. Gradually add the
caramel and then the drained gelatine. Refrigerate. Instructions
for use: Melt the glaze to 40°C and let cool to 24°C before use.
6. GLITTERING NEUTRAL ICING
Ingredients
262 g water
175 g neutral glaze (Belnap®)
875 g neutral Decorgel® Glamour
Step
Bring the water and neutral glaze to the boil. Pour onto the
neutral Decorgel Glamour, mix well and store in the refrigerator.
Instructions for use: heat to 30°C. The icing can be coloured.
7. ASSEMBLY
Ingredients
No ingredients.
Step
Use three 20 cm diameter cake rings with a height of 4.5 cm.
Line them with rhodoid.
Place a sponge disc in the bottom and cover lightly with the
calvados Père Magloire® mousse.
Add an apple insert and cover with more calvados Père Magloire®
mousse.
Add another sponge disc and finish with calvados Père Magloire®
mousse.
Smooth the surface and place in the freezer.
Unmould the caramel creams and glaze with the caramel icing.
Return to the freezer.
Unmould the desserts, remove the rhodoid and glaze with as thin
a layer as possible of the glittering neutral icing.
Place on a cardboard base, put a caramel cream in the centre and
then glaze.
Make a chocolate border using a plastic sheet for the base of the
dessert and decorate with an apple. Cut and glaze. Use gold leaf.
