Zéphyr Caramel Pomme

Zéphyr Caramel Pomme

Level:
Easy
Makes:
2 x 6" cakes (15cm diameter x 5cm high)

Chocolate Biscuit

Used products: Chocolate Biscuit

  • 35 g
    egg yolks
  • 85 g
    eggs

Preparation: Chocolate Biscuit

Whip in stand mixer

Used products: Chocolate Biscuit

  • 70 g
    sugar

Preparation: Chocolate Biscuit

Add sugar gradually until stiff peaks

Used products: Chocolate Biscuit

  • 50 g
    egg white
  • 30 g
    sugar

Preparation: Chocolate Biscuit

Whip to medium stiff peaks and fold into egg mixture

Used products: Chocolate Biscuit

Preparation: Chocolate Biscuit

Sift together and fold into egg mixture

Spread onto a 13"x 18" half sheet pan lined with parchment paper and bake at 370°F for 8-10 minutes. 

Remove from sheet pan and cool completely on cooling rack.

Green Apple Gelée

Used products: Green Apple Gelée

  • 175 g
    green apple puree
  • 25 g
    sugar

Preparation: Green Apple Gelée

Heat just to a boil

Used products: Green Apple Gelée

  • 5 g
    gelatin

Preparation: Green Apple Gelée

Bloom gelatin, strain and add to warm purée mixture

Pour into two 14 cm flexipan disc molds and freeze.

Green Apple Parfait Mousse

Used products: Green Apple Parfait Mousse

  • 50 g
    egg yolks
  • 40 g
    sugar
  • 50 g
    green apple puree
  • 25 g
    cream

Preparation: Green Apple Parfait Mousse

Make a crème anglaise with

When cook, place in stand mixer and cool down with a whip.

Used products: Green Apple Parfait Mousse

  • 3 g
    gelatin

Preparation: Green Apple Parfait Mousse

Melt bloomed gelatin and fold in

Used products: Green Apple Parfait Mousse

  • 110 g
    cream

Preparation: Green Apple Parfait Mousse

Fold in whipped cream

Pour parfait mousse into two 14 cm flexipan molds containing the frozen green apple gelée and freeze.

Caramelized Apples

Used products: Caramelized Apples

  • 200 g
    diced apples
  • 50 g
    sugar

Preparation: Caramelized Apples

Combine and cook over medium heat until apples are just tender

Cool down in the fridge completely.

Zéphyr™ Caramel Chocolate Mousse

Used products: Zéphyr™ Caramel Chocolate Mousse

  • 60 g
    egg yolks
  • 52 g
    sugar
  • 65 g
    milk
  • 35 g
    cream

Preparation: Zéphyr™ Caramel Chocolate Mousse

Make a crème anglaise with

When cook, place in stand mixer and cool down with a whip.

Used products: Zéphyr™ Caramel Chocolate Mousse

  • 5 g
    gelatin

Preparation: Zéphyr™ Caramel Chocolate Mousse

Melt bloomed gelatin and fold in

Used products: Zéphyr™ Caramel Chocolate Mousse

  • 180 g
    cream

Preparation: Zéphyr™ Caramel Chocolate Mousse

Fold in whipped cream

Used products: Zéphyr™ Caramel Chocolate Mousse

Preparation: Zéphyr™ Caramel Chocolate Mousse

Melt and fold in

Used products: Zéphyr™ Caramel Chocolate Mousse

  • 2 g
    salt

Preparation: Zéphyr™ Caramel Chocolate Mousse

Add and fold in

Zéphyr™ Caramel Chocolate Glaze

Used products: Zéphyr™ Caramel Chocolate Glaze

  • 100 g
    water
  • 200 g
    sugar
  • 200 g
    glucose

Preparation: Zéphyr™ Caramel Chocolate Glaze

Cook to 104°C

Used products: Zéphyr™ Caramel Chocolate Glaze

  • 135 g
    condensed milk
  • 65 g
    water

Preparation: Zéphyr™ Caramel Chocolate Glaze

Combine and add to stop cooking

Used products: Zéphyr™ Caramel Chocolate Glaze

  • 14 g
    gelatin
  • 80 g
    water

Preparation: Zéphyr™ Caramel Chocolate Glaze

Bloom gelatin in  water and add to glaze

Used products: Zéphyr™ Caramel Chocolate Glaze

Preparation: Zéphyr™ Caramel Chocolate Glaze

Add and combine until smooth

Let cool completely. 

Assembly

Cut out two 6"/15cm rounds of chocolate biscuit per cake and place one layer of chocolate biscuit in the bottom of a prepared 6"/15cm stainless steel ring cake mold.
Lightly drench the chocolate biscuit with simple syrup.
Fill mold ¼ full with Zephyr Caramel chocolate mousse and sprinkle caramelized apple pieces over the mousse and cover the apples with more mousse, ½ way up the ring mold.
Place the green apple gelée and parfait frozen middle into the mousse and push down slightly, then cover the middle with more Zephyr Caramel chocolate mousse and add another round of chocolate biscuit, drenched in simple syrup.
Fill the rest of the mold with Zephyr Caramel chocolate mousse, flush to the top and freeze.
Warm up the Zéphyr™ Caramel chocolate glaze to 37°C and glaze frozen cakes on a glazing rack, let set in the freezer and defrost to decorate.