Christmas Bauble – Caramel apple

Created by

  • Freny Fernandes -
level 2

Recipe components

Callebaut® ingredients

Vanilla mousse

  1. Soak gelatin
  2. Heat 1/4th cream
  3. Add gelatin
  4. Pour over chocolate & mix until homogenous
  5. Add the rest of the cream & Refrigerate
  6. Whip mixture to soft peaks

Caramel apple

  • 600g
    diced apples
  • 60g
  • 60g
    brown sugar
  • 6g
    cinnamon powder
  • 1spoon(s)
    concentrated vanilla extract
  1. Cut apples into a medium dice
  2. Saute all ingredients together until apples are cooked & tender
  3. Set in 2 inch sphere mould. Freeze.

Cinnamon streusel

  • 100g
  • 100g
  • 150g
  • 1spoon(s)
    cinnamon powder
  1. Cream butter & sugar just until combined
  2. Add flour and cinnamon powder, Mix.
  3. Rub with fingers to make pea sized crumble pieces, Freeze.
  4. Press about 15 gms in 3 inch tart ring to make a circle.
  5. Bake at 180 C for 8-10 mins

Red glaze

  1. Bring sugar +water +glucose to boil
  2. Add condensed milk. Remove from heat.
  3. Add gelatin
  4. Pour over chocolate & blend


  1. Join the apple compote sphere to make round inserts. Keep frozen
  2. Pipe Vanilla Mousse in sphere moulds about 3/4th way and press in the apple compote inserts. Smooth out with an offset spatula.
  3. Freeze for atleast 8 hours and demould when ready. Place spheres on wire rack ready for glazing.
  4. Heat the glaze to 40C and pour over frozen spheres.
  5. Transfer the spheres directly over cinnamon streusel base.
  6. Use fondant & small snowflake cutter to make snowflakes and place them on the mousse spheres equidistant to each other.
  7. Finish off with some silver leaves or silver flakes.