Gold apple crumble
- Level:
-
Medium
PAIN DE GÊNES
Ingredients: PAIN DE GÊNES
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800 geggs
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120 gsugar
Preparation: PAIN DE GÊNES
Whip until fluffy.
Ingredients: PAIN DE GÊNES
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120 gegg white
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120 gcaster sugar
Preparation: PAIN DE GÊNES
Whip meringue to soft peak.
Ingredients: PAIN DE GÊNES
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240 gbutter
Preparation: PAIN DE GÊNES
Melt.
Ingredients: PAIN DE GÊNES
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800 gTPT flour
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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
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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
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200 gmilk
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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
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1000 gRavi fruit ruby peach puree
Preparation: APPLE MOUSSE
Bring to a boil.
Ingredients: APPLE MOUSSE
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200 gsugar
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214 gegg yolks
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80 gcustard powder
Preparation: APPLE MOUSSE
Make a slurry.
Pour puree over egg mix. Place back on stove. Cook.
Ingredients: APPLE MOUSSE
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250 gbutter
Preparation: APPLE MOUSSE
Add and emulsify. Let sit for 24 hours.
Whip.
Ingredients: APPLE MOUSSE
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250 gbutter
Preparation: APPLE MOUSSE
Add.
Ingredients: APPLE MOUSSE
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84 gcream
Preparation: APPLE MOUSSE
Bring to a boil.
Ingredients: APPLE MOUSSE
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10 ggelatin
Preparation: APPLE MOUSSE
Add. Pour onto mixture.
Ingredients: APPLE MOUSSE
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466 gsemi-whipped cream 45%
Preparation: APPLE MOUSSE
Fold in.
SPECULOOS CRUMB
Ingredients: SPECULOOS CRUMB
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250 gbutter
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250 gsugar
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250 galmond meal
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375 gflour
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10 gsalt
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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
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900 gsugar
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375 gwater
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900 gglucose
Preparation: GREEN GLAZE
Boil to 107°C.
Ingredients: GREEN GLAZE
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510 gcondensed milk
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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
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250 gRavi fruit ruby peach puree
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25 gsosa gel cream
Preparation: APPLE CHANTILLY
Blitz.
Leave to rest for 24 hours.
Ingredients: APPLE CHANTILLY
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220 gwhipped cream
Preparation: APPLE CHANTILLY
Heat to 40°C.
Ingredients: APPLE CHANTILLY
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11 ggelatin mass
Preparation: APPLE CHANTILLY
Add.
Leave to rest for 24 hours.
Ingredients: APPLE CHANTILLY
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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.
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