Gold apple crumble
- Level:
-
Medium
PAIN DE GÊNES
Ingredients: PAIN DE GÊNES
-
800 geggs
-
120 gsugar
Preparation: PAIN DE GÊNES
Whip until fluffy.
Ingredients: PAIN DE GÊNES
-
120 gegg white
-
120 gcaster sugar
Preparation: PAIN DE GÊNES
Whip meringue to soft peak.
Ingredients: PAIN DE GÊNES
-
240 gbutter
Preparation: PAIN DE GÊNES
Melt.
Ingredients: PAIN DE GÊNES
-
800 gTPT flour
-
10 gbaking powder
Preparation: PAIN DE GÊNES
Fold into egg-sugar mix.
Fold in meringue. Add melted butter. Spread onto sheets and bake.
GOLD CRUNCH
Ingredients: GOLD CRUNCH
-
125 gOlive oil
Preparation: GOLD CRUNCH
Melt together.
Ingredients: GOLD CRUNCH
Preparation: GOLD CRUNCH
Add.
Spread onto sheets.
NAMELAKA GOLD CREAM
Ingredients: NAMELAKA GOLD CREAM
-
200 gmilk
-
10 gglucose
Preparation: NAMELAKA GOLD CREAM
Bring to a boil.
Ingredients: NAMELAKA GOLD CREAM
Preparation: NAMELAKA GOLD CREAM
Pour over previous mixture.
Bring to 25°C. Fold in cream. Pour into moulds.
APPLE MOUSSE
Ingredients: APPLE MOUSSE
-
1000 gRavi fruit ruby peach puree
Preparation: APPLE MOUSSE
Bring to a boil.
Ingredients: APPLE MOUSSE
-
200 gsugar
-
214 gegg yolks
-
80 gcustard powder
Preparation: APPLE MOUSSE
Make a slurry.
Pour puree over egg mix. Place back on stove. Cook.
Ingredients: APPLE MOUSSE
-
250 gbutter
Preparation: APPLE MOUSSE
Add and emulsify. Let sit for 24 hours.
Whip.
Ingredients: APPLE MOUSSE
-
250 gbutter
Preparation: APPLE MOUSSE
Add.
Ingredients: APPLE MOUSSE
-
84 gcream
Preparation: APPLE MOUSSE
Bring to a boil.
Ingredients: APPLE MOUSSE
-
10 ggelatin
Preparation: APPLE MOUSSE
Add. Pour onto mixture.
Ingredients: APPLE MOUSSE
-
466 gsemi-whipped cream 45%
Preparation: APPLE MOUSSE
Fold in.
SPECULOOS CRUMB
Ingredients: SPECULOOS CRUMB
-
250 gbutter
-
250 gsugar
-
250 galmond meal
-
375 gflour
-
10 gsalt
-
5 gspeculoos
Preparation: SPECULOOS CRUMB
Put together in a bowl. Mix with paddle until it comes together.
Crumble onto tray and bake.
GREEN GLAZE
Ingredients: GREEN GLAZE
-
900 gsugar
-
375 gwater
-
900 gglucose
Preparation: GREEN GLAZE
Boil to 107°C.
Ingredients: GREEN GLAZE
-
510 gcondensed milk
-
90 ggelatin
Preparation: GREEN GLAZE
Add.
Ingredients: GREEN GLAZE
Preparation: GREEN GLAZE
Pour over previous mixture and emulsify.
Add Mona Lisa Power Flowers™ Green. Use at 30°C.
APPLE CHANTILLY
Ingredients: APPLE CHANTILLY
-
250 gRavi fruit ruby peach puree
-
25 gsosa gel cream
Preparation: APPLE CHANTILLY
Blitz.
Leave to rest for 24 hours.
Ingredients: APPLE CHANTILLY
-
220 gwhipped cream
Preparation: APPLE CHANTILLY
Heat to 40°C.
Ingredients: APPLE CHANTILLY
-
11 ggelatin mass
Preparation: APPLE CHANTILLY
Add.
Leave to rest for 24 hours.
Ingredients: APPLE CHANTILLY
-
275 gfruit gel
Preparation: APPLE CHANTILLY
Add semi-whipped cream. Whip. Fold together.
GARNISH
Decorate with tempered Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD and gold leaves.
Comments