Apple croissant tart
- Level:
-
Difficult
Apple Insert
Ingredients: Apple Insert
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2.1 ozfresh celery juice
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13.2 ozgreen apple juice
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0.3 ozlemon juice
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1.1 lbgreen apple cubes
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8.8 ozcaster sugar
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0.4 ozNH pectin
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1.4 ozgelatin mass
Preparation: Apple Insert
Cut the apple into small cubes, and mix with lemon juice. Mix together the sugar and pectine NH. Add the pectine-sugar mix to the celery and apple juice and bring to a boil. Add the apple cubes and gelatine, leave it to cool slowly so the apple cooks and then pour into molds and freeze.
Callebaut® Gold Mousse
Ingredients: Callebaut® Gold Mousse
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1.2 ozlime puree
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0.4 ozglucose
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3.5 ozcream
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0.1 ozcinnamon stick
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5.3 oz
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0.8 ozgelatin mass
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9.5 ozwhipped cream
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0.5 ozNCB-HD706
Preparation: Callebaut® Gold Mousse
Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 40°C.
Croissant
Ingredients: Croissant
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4.0 lbflour
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1.4 ozyeast
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3.2 ozskimmed milk powder
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2.0 lbwater
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1.0 ozsalt
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3.0 ozsugar
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0.7 ozS500
Preparation: Croissant
Mix all ingredients together slowly for 10 mins. Leave to chill for 4 hours. Soften dry butter and add it to croissant dough. Give it two double turns. Chill dough and roll out to 3mm. Cut into 24 cm long, 2 cm high strips. Place strips between two circles, one 24 cm, the other 20 cm and leave proof for 2 hrs. Bake at 180°C for 20 mins.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
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6.3 ozsugar
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6.3 ozglucose
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3.2 ozwater
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0.1 ozIBC gold powder
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10.6 oz
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4.2 ozsweetened concentrated milk
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2.8 ozgelatin mass
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3.5 ozmirror glaze
Preparation: Callebaut® Gold Glazing
Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well.
Use at 40°C.
Chocolate Biscuit
Ingredients: Chocolate Biscuit
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10.4 ozegg white
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9.5 ozsugar
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6.9 ozegg yolks
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3.1 ozcocoa powder
Preparation: Chocolate Biscuit
Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.
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