Apple Entremet with
– caramel cream,
– diced apple,
– apple mousse,
– hazelnut praline crunch,
– yellow and red velvet spray.
Materials used
– Pavoni apple mould
– Silikomart half sphere mould 15 cavities
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Caramel cream
3 g glucose syrup6 g water20 g caster sugar40 g full-fat liquid cream (min. 31% fat)1 egg yolk0.5g gelatin50g apple cores
Hazelnut praline crisp30g white chocolate35g hazelnut praline30g crêpes dentelles
Apple mousse
✔90g apples
✔10g water
✔10g sugar
✔2g gelatine
✔80g liquid cream
Yellow velvet spray
Red velvet spray
Chocolate tail
✔20g Milk chocolate
✔Cocoa powder
For 4 desserts
Caramel cream
✔3 g glucose syrup
✔6 g water
✔20 g caster sugar
✔40 g full-fat liquid cream (min. 31% fat)
✔1 egg yolk
✔0.5g gelatin
✔50g apple cores
Pour water, glucose and sugar into a saucepan. At the same time, heat the cream. As soon as the caramel has a nice brown color, add the hot liquid cream. Bring to the boil to melt the caramel completely.
Whisk the yolk in a bowl, pour the caramel over it and return to the pan, stirring constantly but not exceeding 82°C.
Remove from heat and add the gelatine. Mix well. Add the diced apples. Pour into silikomart insert mould.
Hazelnut praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔30g crêpes dentelles
Mix praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller in diameter than the mold. Set aside in the freezer until ready to assemble.
Apple mousse
✔90g apples
✔10g water
✔10g sugar
✔2g gelatine
✔80g liquid cream
Place the gelatine sheet in a large bowl of cold water. In a saucepan, cook the apple pieces with a little water and powdered sugar. If necessary, add a little water during cooking to prevent the apples from sticking to the pan. When the apples are cooked. Remove from heat, add the gelatine and blend. Set aside.
In a bowl, whip the cold cream with an electric mixer. Add the cooled compote and stir gently with a spatula. Assemble.
Assembly
Fill the Pavoni mould with apple mousse halfway up the sides. Add the caramel cream insert. Top with a little apple mousse and finish with the hazelnut praline crunch. Place in the freezer for at least 6 hours or overnight.
The next day, unmold the entremets and place them face down to quickly apply the yellow and red velvet sprays. Gently turn over with a spatula.
Chocolate tail
✔20g Milk Chocolate
✔Cocoa powder
Melt a little milk chocolate. Fill a piping bag with it. Poach the seeds on the entremets.
On a piece of baking paper, sprinkle a little cocoa powder. Poach the remaining chocolate on top to form the apple tails, and sprinkle with a little cocoa powder again. Leave to set in the fridge. Insert the tails into the entremet when it has thawed a little. Keep in a cool place until ready to eat.
