Gold apple crumble
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Recipe components
PAIN DE GÊNES
Ingredients | Preparation |
---|---|
| Whip until fluffy. |
| Whip meringue to soft peak. |
| Melt. |
| Fold into egg-sugar mix. |
Fold in meringue. Add melted butter. Spread onto sheets and bake. |
GOLD CRUNCH
Ingredients | Preparation |
---|---|
Melt together. | |
Add. | |
Spread onto sheets. |
NAMELAKA GOLD CREAM
Ingredients | Preparation |
---|---|
| Bring to a boil. |
Pour over previous mixture. | |
Bring to 25°C. Fold in cream. Pour into moulds. |
APPLE MOUSSE
Ingredients | Preparation |
---|---|
| Bring to a boil. |
| Make a slurry. |
Pour puree over egg mix. Place back on stove. Cook. | |
| Add and emulsify. Let sit for 24 hours. |
Whip. | |
| Add. |
| Bring to a boil. |
| Add. Pour onto mixture. |
| Fold in. |
SPECULOOS CRUMB
Ingredients | Preparation |
---|---|
| Put together in a bowl. Mix with paddle until it comes together. |
Crumble onto tray and bake. |
GREEN GLAZE
Ingredients | Preparation |
---|---|
| Boil to 107°C. |
| Add. |
Pour over previous mixture and emulsify. | |
Add Mona Lisa Power Flowers™ Green. Use at 30°C. |
APPLE CHANTILLY
Ingredients | Preparation |
---|---|
| Blitz. |
Leave to rest for 24 hours. | |
| Heat to 40°C. |
| Add. |
Leave to rest for 24 hours. | |
| Add semi-whipped cream. Whip. Fold together. |
GARNISH
Decorate with tempered Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD and gold leaves. |