Apple and Speculoos Entremet

Apple and Speculoos Entremet

– apple compote,
– a speculoos mousse,
– a speculoos crunch,
– white velvet spray.

Material used

– Essential X6 silikomart mould

– Ancel 210 Bloom gelatin (gold quality)

– Baking paper

Ingredients

Apple compote
✔1 apple
✔15g sugar
✔15g water
✔Cinnamon

Speculoos mousse
✔35g speculoos paste
✔85g whipping cream
✔40g liquid cream
✔2g gelatin

Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles

White velvet spray

The recipe

For 4 desserts

Apple compote
✔1 apple
✔15g sugar
✔15g water
✔Cinnamon

In a saucepan, heat the diced apples with the water and sugar. Add a little cinnamon. Cook for a few minutes over low heat. Set aside until ready to assemble.

Speculoos crisp
✔25g white chocolate
✔30g speculoos dough
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add speculoos paste.

Add crumbled crêpes dentelles. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a cookie cutter to the diameter of your mold. Place in the freezer until ready to assemble.

Speculoos mousse
✔35g speculoos paste
✔100g whipping cream
✔65g liquid cream
✔2g gelatin

Place the gelatin sheet in a bowl of cold water.

In a saucepan, heat the 65g of cream with the speculoos paste. Stir well to obtain a homogeneous mixture. Remove from heat and add the gelatine, wrung out well. Mix well. Set aside.

Pour the 100g chilled cream into a bowl and whip with an electric mixer. Incorporate the previous mixture once it has cooled slightly (to around 30-35°C). Mix gently with a spatula.

Assemble.

Fill the Essentials 80 mould with speculoos mousse halfway up the sides. Add the pear compote.