Pomme caramel

Used Cacao Barry products
Pâte à choux based desserts

Pomme caramel

Created by
  • Christophe Bonzon
    Cacao Barry Ambassador - Christophe Chocolaterie Pâtisserie
Level
level 2
Used Cacao Barry products
Recipe components

Choux pastry

IngredientsPreparation
  • 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.

  • 3
    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

IngredientsPreparation
  • 150g
    milk
  • 8g
    glucose

Boil

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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 2
    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

IngredientsPreparation
  • 150g
    sugar
  • 150g
    glucose
  • 75g
    water

Boil

  • 5g
    gelatin

Melt

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.