Gold apple crumble
- Level:
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Medium
PAIN DE GÊNES
Ingredients: PAIN DE GÊNES
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1.8 lbeggs
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4.2 ozsugar
Preparation: PAIN DE GÊNES
Whip until fluffy.
Ingredients: PAIN DE GÊNES
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4.2 ozegg white
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4.2 ozcaster sugar
Preparation: PAIN DE GÊNES
Whip meringue to soft peak.
Ingredients: PAIN DE GÊNES
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8.5 ozbutter
Preparation: PAIN DE GÊNES
Melt.
Ingredients: PAIN DE GÊNES
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1.8 lbTPT flour
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0.4 ozbaking 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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4.4 ozolive 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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7.1 ozmilk
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0.4 ozglucose
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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2.2 lbRavi fruit ruby peach puree
Preparation: APPLE MOUSSE
Bring to a boil.
Ingredients: APPLE MOUSSE
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7.1 ozsugar
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7.5 ozegg yolks
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2.8 ozcustard powder
Preparation: APPLE MOUSSE
Make a slurry.
Pour puree over egg mix. Place back on stove. Cook.
Ingredients: APPLE MOUSSE
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8.8 ozbutter
Preparation: APPLE MOUSSE
Add and emulsify. Let sit for 24 hours.
Whip.
Ingredients: APPLE MOUSSE
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8.8 ozbutter
Preparation: APPLE MOUSSE
Add.
Ingredients: APPLE MOUSSE
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3.0 ozcream
Preparation: APPLE MOUSSE
Bring to a boil.
Ingredients: APPLE MOUSSE
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0.4 ozgelatin
Preparation: APPLE MOUSSE
Add. Pour onto mixture.
Ingredients: APPLE MOUSSE
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1.0 lbsemi-whipped cream 45%
Preparation: APPLE MOUSSE
Fold in.
SPECULOOS CRUMB
Ingredients: SPECULOOS CRUMB
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8.8 ozbutter
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8.8 ozsugar
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8.8 ozalmond meal
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13.2 ozflour
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0.4 ozsalt
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0.2 ozspeculoos
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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2.0 lbsugar
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13.2 ozwater
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2.0 lbglucose
Preparation: GREEN GLAZE
Boil to 107°C.
Ingredients: GREEN GLAZE
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1.1 lbcondensed milk
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3.2 ozgelatin
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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8.8 ozRavi fruit ruby peach puree
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0.9 ozsosa gel cream
Preparation: APPLE CHANTILLY
Blitz.
Leave to rest for 24 hours.
Ingredients: APPLE CHANTILLY
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7.8 ozwhipped cream
Preparation: APPLE CHANTILLY
Heat to 40°C.
Ingredients: APPLE CHANTILLY
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0.4 ozgelatin mass
Preparation: APPLE CHANTILLY
Add.
Leave to rest for 24 hours.
Ingredients: APPLE CHANTILLY
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9.7 ozfruit 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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