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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