266,7 g butter
166,7 g icing sugar
55,6 g almond powder
1,1 g salt
88,9 g eggs
444,4 g flour T55
Step
Sand together butter, icing sugar, flour T55, almond powder and
salt. Add the eggs and mix well all together. Rest the dough in
the fridge. Laminate in 3 mm. Bake at 155°C.
2. JOCONDE SPONGE
Ingredients
105 g egg whites
125 g sugar (A)
125 g almond powder
40 g flour
2 g corn starch
1,3 g salt
180 g eggs
25 g sugar (B)
22,5 g butter
Step
Whisk egg whites with sugar (A) till stiff peak. On a separate
bowl, whisk eggs with the sugar (B). Pour the mix of eggs-sugar
over the mix of egg whites-sugar. Add the mix of flour, corn
starch and salt already sifted. Stirr delicatly with a maryse.
Finish by the melted butter at 70°C. Bake at 165°C for 8 +
8 minutes and check.
3. FLAMBED APPLE VANILLA MARMALADE
Ingredients
750 g Fuji apples
37,5 g calvados Père Magloire®
15 g sugar
7,5 g vanilla
7,5 g lemon puree
2,8 g green apple puree
Step
Cut the apples into diced 1,5 cm. Cook them with all the rest.
Deglaze and flambe with calvados Père Magloire®. Cool down
before use it.
4. GREEN APPLE CONFIT
Ingredients
240 g green apple puree
140 g fresh green apples (diced 1 cm)
40 g sugar
5,6 g gelatin 200 blooms
Step
Cut green apples into diced. Heat 1/4 of the puree with the sugar
and gelatin. Add the rest of the puree and pour the green apple
diced.
5. CALVADOS PERE MAGLOIRE® BAVAROISE
Ingredients
44,5 g cream
44,5 g milk
28,2 g egg yolk
31,8 g sugar
4,4 g gelatin 200 blooms
22,7 g calvados Père Magloire®
250 g whipped cream
Step
Cook at 85°C cream, milk, yolk and sugar. Strain it and add the
gelatin. Cool it down at 28°C. Add the calvados Père Magloire®
and finish by the soft whipping cream (10/12°C).
6. CALVADOS PERE MAGLOIRE® CHANTILLY
Ingredients
6956,5 g cream
695,7 g sugar
98,6 g gelatin
371 g calvados Père Magloire®
Step
Heat 1/4 of the cream with sugar and gelatin. Add the rest of the
cream and calvados Père Magloire®, and blend all together.
Rest overnight in the fridge before whip it.
7. LIGHT PURPLE SPRAY
Ingredients
200 g cocoa butter
200 g white chocolate
White colorant powder (for chocolate)
Red colorant powder (for chocolate)
Blue colorant powder (for chocolate)
Step
Melt all together and blend it. Strain the mix before storage.
Before to spraying, heat at 40°C.
8. ASSEMBLY
Ingredients
No ingredients.
Step
Make the confit, pour 15 g in the silicone dome and leave in the
fridge. Make the calvados Père Magloire® bavaroise and pour 15 g
over the confit. Freeze it. Unmold domes and pipe the calvados
Père Magloire® chantilly with St Honoré piping tip to get flower
shape. Freeze it and spray it. For the bottom part, bake at 155°C
the tart shell on a silicone mold 6 cm diameter. Arrange in the
tart shell some flambed apple and press the sponge on it. Finally,
place on the tart shell the flower shape and decorate with a touch
of silver leaf.
