Gold apple crumble

Recipe

Created by

John Ralley & Steve Anderson - PASTRY CHEFS AT TEXTBOOK BOULANGERIE PATISSERIE

PAIN DE GÊNES

ingredients	preparation
800g eggs 120g sugar	Whip until fluffy.
120g egg white 120g caster sugar	Whip meringue to soft peak.
240g butter	Melt.
800g TPT flour 10g baking powder	Fold into egg-sugar mix.
Fold in meringue. Add melted butter. Spread onto sheets and bake.

GOLD CRUNCH

ingredients	preparation
250g CHK-R30GOLD 125g Olive oil	Melt together.
200g M-7PAIL	Add.
Spread onto sheets.

NAMELAKA GOLD CREAM

ingredients	preparation
200g milk 10g glucose	Bring to a boil.
340g CHK-R30GOLD	Pour over previous mixture.
Bring to 25°C. Fold in cream. Pour into moulds.

APPLE MOUSSE

ingredients	preparation
1000g Ravi fruit ruby peach puree	Bring to a boil.
200g sugar 214g egg yolks 80g custard powder	Make a slurry.
Pour puree over egg mix. Place back on stove. Cook.
250g butter	Add and emulsify. Let sit for 24 hours.
Whip.
250g butter	Add.
84g cream	Bring to a boil.
10g gelatin	Add. Pour onto mixture.
466g semi-whipped cream 45%	Fold in.

SPECULOOS CRUMB

ingredients	preparation
250g butter 250g sugar 250g almond meal 375g flour 10g salt 5g speculoos	Put together in a bowl. Mix with paddle until it comes together.
Crumble onto tray and bake.

GREEN GLAZE

ingredients	preparation
900g sugar 375g water 900g glucose	Boil to 107°C.
510g condensed milk 90g gelatin	Add.
750g CW2NV	Pour over previous mixture and emulsify.
Add Mona Lisa Power Flowers™ Green. Use at 30°C.

APPLE CHANTILLY

ingredients	preparation
250g Ravi fruit ruby peach puree 25g sosa gel cream	Blitz.
Leave to rest for 24 hours.
220g whipped cream	Heat to 40°C.
11g gelatin mass	Add.
Leave to rest for 24 hours.
275g fruit gel	Add semi-whipped cream. Whip. Fold together.

GARNISH

Decorate with tempered Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD and gold leaves.