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A warm autumn combination of candy apples and worldwide classic mango & passionfruit.

Shortbread

Ingredients Preparation
  • 45g
    butter
  • 25g
    powdered sugar
  • 12g
    Plein Arôme
  • 15g
    almond flour
  • 85g
    flour
  • 1g
    salt
  • 1g
    baking powder

Mix cold butter and dry ingredients in a mixer bowl to crumbs.

  • 20g
    eggs

Add to the crumbs, mix until smooth. Cool in a refrigerator. Spread a 2 mm thin layer, cut a 6 cm circle, bake at 160 °С for 10 min.

Chocolate Sponge

Ingredients Preparation
  • 1piece(s)
    Egg
  • 40g
    sugar

Mix and whip.

  • 100g
    almond milk (sugar free)
  • 40g
    oil

Mix, add to eggs.

  • 30g
    Tanzanie

Melt and add to egg mix.

  • 50g
    flour
  • 8g
    Cocoa powder
  • 3g
    baking powder
  • 1g
    salt

Mix, sift, mix with the liquids.

Pour into the pan and bake at 180 °C for 10–12 min.

Candy apple

Ingredients Preparation
  • 120g
    apple (Golden)

Dice finely.

  • 50g
    sugar
  • 60g
    lime juice

Caramelize sugar, deglaze to hot puree. Add diced apples, cook for 4–5 minutes. Cool.

Mango & passionfruit cremeux

Ingredients Preparation
  • 50g
    mango puree
  • 45g
    passion fruit puree
  • 1piece(s)
    Egg
  • 50g
    Egg yolk
  • 70g
    sugar

Mix all ingredients in a saucepan, cook the cremeux to 82 °С.

  • 3g
    gelatin

Add pre-soaked gelatin, cool the cremeux to 45 °С.

  • 70g
    butter

Add to the cooled cremeux, mix with blender, leave in a refrigerator to stabilize.

Whipped caramel ganache

Ingredients Preparation
  • 5g
    gelatin
  • 85g
    Zéphyr™ Caramel
  • 85g
    35% cream

Heat the cream to boiling. Add to the chocolate and pre-soaked gelatin.

  • 150g
    cream

Add cold cream to the chocolate mixture, mix with blender. Leave in a refrigerator to stabilize. Whip before use.

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