
Choux pastry
Ingredients | Preparation |
---|---|
| In a saucepan combine and bring to a boil |
| 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. | |
| Incorporate one by one |
The pastry can be used straight away or left to rest for up to 40 minutes, covered with plastic wrap. |
Zéphyr™ Caramel Cremeux
Ingredients | Preparation |
---|---|
| Boil |
| Pour over |
| Add |
Emulsify | |
| At 35°C add the cold cream |
Emulsify. | |
Pour into 2” square mold and freeze. |
Cinnamon Crumble
Ingredients | Preparation |
---|---|
| 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 |
---|---|
| Heat |
Remove from heat. | |
| Wisk and add to the apple puree |
| Return to heat and bring mixture to 85°C and strain onto softened gelatin |
| Combine with |
Let cool. | |
| 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. | |
| 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. | |
| Fold in soft cream |
Pour into Silikomart Gem100 mold. Top each mold with 1 tsp of caramelized green apple. |
Caramelized Green Apples
Ingredients | Preparation |
---|---|
| Peel and dice |
| 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 |
---|---|
| Boil |
| Melt |
| Pour over |
Emulsify. | |
| Add |
Emulsify. |
Assembly
Cut choux cube in ½. Fill centre with Zéphyr™ Caramel cremeux and sprinkle with cinnamon crumble. |