Puff pastry

Used products: Puff pastry

  • 810 g
  • 80 g
    sunflower oil
  • 5 g
  • 485 g
  • 810 g

Preparation: Puff pastry

Mix flour, sunflower oil, salt and water.
Fold in the butter.
Roll 1 x 3, roll 1 x 4, roll 1 x 3, roll 1 x 4 and roll 1 x 2.
Roll out to a thickness of 2 mm.
Bake at 180°C between two baking trays with silicone mats for approx. 30 minutes.

Sorrel extract

Used products: Sorrel extract

  • 240 g
  • 50 g
    Fruit'Purée Lemon Capfruit
  • 1 g

Preparation: Sorrel extract

Blend all ingredients well.

Sorrel chantilly cream

Used products: Sorrel chantilly cream

  • 300 g
    fresh cream 38%
  • 105 g
  • 45 g
    icing sugar

Preparation: Sorrel chantilly cream

Mix all ingredients and whip until proper consistency.
Pipe with 9-mm piping nozzle.

Alunga™ chocolate cream

Used products: Alunga™ chocolate cream

Preparation: Alunga™ chocolate cream

Bring cream, water, invert sugar, agar, salt and instant gel to a boil.
Strain over chocolate and blend.
Pour in two trays, fit foil tightly over edges and leave to set in refrigerator.

Caramelised Filippa apples

Used products: Caramelised Filippa apples

  • 400 g
  • 100 g
  • Q.S.
    black pepper
  • Q.S.

Preparation: Caramelised Filippa apples

Make a caramel with sugar and deglaze with butter.
Pour caramel over peeled apples and sprinkle with pepper.
Bake in lid-covered gastro pan at 180°C for approx. 20-25 minutes.

Mentha suaveolens gel

Used products: Mentha suaveolens gel

  • 125 g
    Fruit'Purée Green apple Granny Smith Capfruit
  • 25 g
    Fruit'Purée Lemon Capfruit
  • Q.S.
    thickening agent
  • 5 g
    apple mint

Preparation: Mentha suaveolens gel

Blend together Fruit'Purée Green apple Granny Smith Capfruit, Fruit'Purée Lemon Capfruit and mint.
Thicken with food thickener.

Finishing and assembly:

Preparation: Finishing and assembly:

Order of execution:

Bake puff pastry and cut into ovals.
Caramelise apples and make Alunga™ cream.
Make mint gel and dark chocolate decorations.
Whip sorrel cream and assemble all elements.

Order of assembly:

Puff pastry
Caramelised apples
Mint gel
Puff pastry
Milk chocolate couverture Alunga™ cream
Cocoa nibs
Madirofolo plantation dark chocolate couverture oval
Whipped cream with sorrel extract
Madirofolo plantation dark chocolate couverture oval
Chocolate decoration