Zéphyr Caramel Pomme

Chocolate Biscuit

Ingredients Preparation
  • 35g
    egg yolks
  • 85g
    eggs

Whip in stand mixer

  • 70g
    sugar

Add sugar gradually until stiff peaks

  • 50g
    egg white
  • 30g
    sugar

Whip to medium stiff peaks and fold into egg mixture

  • 20g
    Extra Brute
  • 20g
    cake flour

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

Ingredients Preparation
  • 175g
    green apple puree
  • 25g
    sugar

Heat just to a boil

  • 5g
    gelatin

Bloom gelatin, strain and add to warm purée mixture

Pour into two 14 cm flexipan disc molds and freeze.

Green Apple Parfait Mousse

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

Make a crème anglaise with

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

  • 3g
    gelatin

Melt bloomed gelatin and fold in

  • 110g
    cream

Fold in whipped cream

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

Caramelized Apples

Ingredients Preparation
  • 200g
    diced apples
  • 50g
    sugar

Combine and cook over medium heat until apples are just tender

Cool down in the fridge completely.

Zéphyr™ Caramel Chocolate Mousse

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

Make a crème anglaise with

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

  • 5g
    gelatin

Melt bloomed gelatin and fold in

  • 180g
    cream

Fold in whipped cream

  • 120g
    Zéphyr™ Caramel

Melt and fold in

  • 2g
    salt

Add and fold in

Zéphyr™ Caramel Chocolate Glaze

Ingredients Preparation
  • 100g
    water
  • 200g
    sugar
  • 200g
    glucose

Cook to 104°C

  • 135g
    condensed milk
  • 65g
    water

Combine and add to stop cooking

  • 14g
    gelatin
  • 80g
    water

Bloom gelatin in  water and add to glaze

  • 215g
    Zéphyr™ Caramel

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.

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