Gold apple crumble

Created by

  • John Ralley & Steve Anderson - PASTRY CHEFS AT TEXTBOOK BOULANGERIE PATISSERIE
level 2

Recipe components

PAIN DE GÊNES

IngredientsPreparation
  • 800g
    eggs
  • 120g
    sugar

Whip until fluffy.

  • 120g
    egg white
  • 120g
    caster sugar

Whip meringue to soft peak.

  • 240g
    butter

Melt.

  • 800g
    TPT flour
  • 10g
    baking powder

Fold into egg-sugar mix.

Fold in meringue. Add melted butter. Spread onto sheets and bake.

GOLD CRUNCH

IngredientsPreparation

Melt together.

Add.

Spread onto sheets.

NAMELAKA GOLD CREAM

IngredientsPreparation
  • 200g
    milk
  • 10g
    glucose

Bring to a boil.

Pour over previous mixture.

Bring to 25°C. Fold in cream. Pour into moulds.

APPLE MOUSSE

IngredientsPreparation
  • 1000g
    Ravi fruit ruby peach puree

Bring to a boil.

  • 200g
    sugar
  • 214g
    egg yolks
  • 80g
    custard powder

Make a slurry.

Pour puree over egg mix. Place back on stove. Cook.

  • 250g
    butter

Add and emulsify. Let sit for 24 hours.

Whip.

  • 250g
    butter

Add.

  • 84g
    cream

Bring to a boil.

  • 10g
    gelatin

Add. Pour onto mixture.

  • 466g
    semi-whipped cream 45%

Fold in.

SPECULOOS CRUMB

IngredientsPreparation
  • 250g
    butter
  • 250g
    sugar
  • 250g
    almond meal
  • 375g
    flour
  • 10g
    salt
  • 5g
    speculoos

Put together in a bowl. Mix with paddle until it comes together.

Crumble onto tray and bake.

GREEN GLAZE

IngredientsPreparation
  • 900g
    sugar
  • 375g
    water
  • 900g
    glucose

Boil to 107°C.

  • 510g
    condensed milk
  • 90g
    gelatin

Add.

Pour over previous mixture and emulsify.

Add Mona Lisa Power Flowers™ Green. Use at 30°C.

APPLE CHANTILLY

IngredientsPreparation
  • 250g
    Ravi fruit ruby peach puree
  • 25g
    sosa gel cream

Blitz.

Leave to rest for 24 hours.

  • 220g
    whipped cream

Heat to 40°C.

  • 11g
    gelatin mass

Add.

Leave to rest for 24 hours.

  • 275g
    fruit gel

Add semi-whipped cream. Whip. Fold together.

GARNISH

Decorate with tempered Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD and gold leaves.