70 g Orange Cointreau® cremeux (Silicone sphere 5,5 cm)
15 g Green apple marmalade (Silicone dome 3,5 cm)
10 g Crunch
10 g Orange Cointreau® pound cake (Silicone dome 3,5 cm)
Orange Cointreau® syrup
Raspberry glaze
Crunchy meringue
Sable sugar dough
Red coating
2. ORANGE COINTREAU® POUND CAKE SPONGE
Ingredients
9,7 g Bitter orange Purée
1,6 g Orange zest
35,5 g Butter
9,7 g Trimoline
9,7 g Icing Sugar
9,7 g Sugar
43,2 g Almond Powder
6,5 g Grape Seed Oil
15,5 g Egg Yolk
9 g Egg
20,6 g Flour T55
1 g Baking Power
23,2 g Egg White
9,7 g Sugar
10,1 g Cointreau® 60%
Step
Combine bitter orange puree, orange zest and Cointreau®.
With the paddle, mix together the soften butter, trimoline,
icing sugar, sugar, almond powder. Change with the whisk and
add grape seed oil, egg yolk and egg. Add the sifted flour and
baking powder. Finish by the liquid. Beat to a soft peak egg
white and sugar and add delicately to the preparation. Pipe
into the 3,5 cm silicon molds and bake at 160°C – 6min + 6min.
3. BITTER ORANGE COINTREAU® CREMEUX
Ingredients
429,3 g Bitter Orange Purée
130,7 g Lime Juice
186,7 g Egg Yolk
186,7 g Egg
149,3 g Sugar
11,2 g Gelatin 200 bloom
93,3 g Cointreau® 60%
298,7 g Butter
Step
Heat together bitter orange puree and lime juice. Combine in a
mixing bowl, egg yolk, egg and sugar. Cook all together at 85°C
until the mix becomes slightly thick. Strain and add the gelatin.
Cool it down at 40°C, add the soften butter and Cointreau® and
blend it.
4. COINTREAU® 60% SYRUP
Ingredients
449,1 g Water
224,6 g Sugar
112,3 g Cointreau® 60%
Step
Boil sugar, water. Cool it down at 40°C, then add the Cointreau®.
Soak the sponge into the syrup.
5. GREEN APPLE MARMALADE
Ingredients
123,1 g Green Apple Purée
22,4 g Lime Purée
9 g Sugar
2,7 g NH Pectin
156,7 g Fresh Green apple diced
Step
Heat half of the green apple puree with lime puree at 40°C.
Combine sugar and NH pectin, pour over the liquid and boil it.
Add the second part of the green apple juice and cool it down
quickly. When the confit is set, blend it. Cut some green apple
diced in 0,5 cm. Combine both bases delicately. Arrange in a
3,5 cm silicon dome
6. PLAIN WHITE CHOCOLATE CRUNCH
Ingredients
137,9 g Crushed sugar dough
17,2 g Feuilletine
44,8 g White Chocolate
Step
Crushed the sable, add the feuilletine and finish by the melted
chocolate. Spread it.
7. SUGAR DOUGH
Ingredients
133,3 g Dry Butter
83,3 g Icing Sugar
27,8 g Almond Powder
0,6 g Salt
44,4 g Eggs
222,2 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.
8. MERINGUE FRANÇAISE
Ingredients
33,3 g Egg white
33,3 g Sugar
33,3 g Icing sugar
Step
Use egg white at room temperature and beat them with sugar
little by little. Add delicatly icing sugar (already sifted). Bake in
the oven at 65°C for 3 hours. Store in a dry box.
9. RASPBERRY GLAZE
Ingredients
100 g Raspberry purée
11,1 g Lime Purée
166,7 g Glucose
166,7 g Sugar
11,1 g Evaporated milk (non sweet)
11,1 g Gelatin 200 bloom
0,4 g Red strawberry colorant power (water base)
Step
Cook at 106°C the raspberry puree, lime juice, glucose syrup and
sugar. Add evaporated milk and gelatin. Add the colorant powder
(Add little bit of hot water to disolve it). Blend it and strain it.
10. RED CHOCOLATE COATING
Ingredients
190 g White chocolate
190 g Cocoa butter
20 g Grape Seed Oil
1,4 g Red Colorant Powder (oil base)
0,6 g Yellow Colorant Powder (oil base)
Step
Melt and blend all together + strain it
11. MONTAGE
Ingredients
No ingredients.
Step
Prepare the insert with green apple marmalade and stick the
sponge on it. Freeze it. Pipe the Cointreau® cremeux into the
silicone mold, spread the crunch and place the frozen insert. Pipe
again some cremeux to get a complete sphere. Freeze it. Unmold
it and cut the spheres to get «apple shape». Dipp into the coating
+ glaze and decorate.
