Pomme caramel

Used Cacao Barry products

Zéphyr™ Caramel 35%

Pâte à choux based desserts

Pomme caramel

Created by

Christophe Bonzon
Cacao Barry Ambassador - Christophe Chocolaterie Pâtisserie

Level

level 2

Used Cacao Barry products

Zéphyr™ Caramel 35%

Choux pastry

Ingredients	Preparation
200g milk 90g butter 1spoon(s) salt 1spoon(s) sugar	In a saucepan combine and bring to a boil
120g flour	Remove from heat and add
Put the saucepan back on medium heat and cook the dough until dry.
Transfer dough into the bowl of a stand mixer.
3As needed eggs	Incorporate one by one
The pastry can be used straight away or left to rest for up to 40 minutes, covered with plastic wrap. To shape the dough, put pastry into a piping bag (do not overfill) with a large round tip. Pipe into sphere shape in a 2” square shaped metal mold onto an oven tray lined with parchment paper. Bake at 330°F for 32 minutes. Rotate and reduce heat to 280°F and bake for another 8 minutes.

Zéphyr™ Caramel Cremeux

Ingredients	Preparation
150g milk 8g glucose	Boil
280g Zéphyr™ Caramel 35%	Pour over
4g gelatin	Add
Emulsify
300g 36% cream	At 35°C add the cold cream
Emulsify.
Pour into 2” square mold and freeze.

Cinnamon Crumble

Ingredients	Preparation
190g cold butter 240g sugar 240g almond flour 240g flour 9g cinnamon powder	Combine all ingredients together in a stand mixer with paddle attachment
Once everything is combined spread on a sheet pan lined with parchment paper. Bake at 320°F for approximately 20 minutes.

Green Apple Mousse

Ingredients	Preparation
160g green apple puree	Heat
Remove from heat.
50g sugar 41g egg yolks	Wisk and add to the apple puree
10g gelatin	Return to heat and bring mixture to 85°C and strain onto softened gelatin
256g green apple puree 25g lime juice	Combine with
Let cool.
45g sugar 19g water	In a medium-sized saucepan, combine
Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
34g egg white	Whisk egg whites until foamy
Pour the cooked syrup (115°C) slowly over the mixture while mixing.
Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
Fold in meringue.
280g half whipped cream 35%	Fold in soft cream
Pour into Silikomart Gem100 mold. Top each mold with 1 tsp of caramelized green apple.

Caramelized Green Apples

Ingredients	Preparation
2As needed Granny Smith apple(s)	Peel and dice
50g sugar	Make a dry caramel with
Add the apples and cook until soften but still crunchy in the centre, about 3-4 minutes. Stop the cooking process by pouring apples onto a sheet pan and place in the refrigerator immediately.

Glaze

Ingredients	Preparation
150g sugar 150g glucose 75g water	Boil
5g gelatin	Melt
150g Zéphyr™ Caramel 35% 100g condensed milk	Pour over
Emulsify.
2g green food coloring	Add
Emulsify.

Assembly

Cut choux cube in ½. Fill centre with Zéphyr™ Caramel cremeux and sprinkle with cinnamon crumble.
Cover with a 2.5” square of Zephyr Caramel décor.
Add the glazed Gem shaped apple mousse.
Decorate with a gold leaf and Zéphyr™ Caramel chocolate décor.

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