Gold apple crumble
Recipe
PAIN DE GÊNES
Ingredients | Preparation |
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Whip until fluffy. |
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Whip meringue to soft peak. |
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Melt. |
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Fold into egg-sugar mix. |
Fold in meringue. Add melted butter. Spread onto sheets and bake. |
GOLD CRUNCH
Ingredients | Preparation |
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Melt together. |
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Add. |
Spread onto sheets. |
NAMELAKA GOLD CREAM
Ingredients | Preparation |
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Bring to a boil. |
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Pour over previous mixture. |
Bring to 25°C. Fold in cream. Pour into moulds. |
APPLE MOUSSE
Ingredients | Preparation |
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|
Bring to a boil. |
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Make a slurry. |
Pour puree over egg mix. Place back on stove. Cook. |
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Add and emulsify. Let sit for 24 hours. |
Whip. |
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Add. |
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Bring to a boil. |
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Add. Pour onto mixture. |
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Fold in. |
SPECULOOS CRUMB
Ingredients | Preparation |
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Put together in a bowl. Mix with paddle until it comes together. |
Crumble onto tray and bake. |
GREEN GLAZE
Ingredients | Preparation |
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Boil to 107°C. |
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Add. |
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Pour over previous mixture and emulsify. |
Add Mona Lisa Power Flowers™ Green. Use at 30°C. |
APPLE CHANTILLY
Ingredients | Preparation |
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|
Blitz. |
Leave to rest for 24 hours. |
|
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Heat to 40°C. |
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Add. |
Leave to rest for 24 hours. |
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Add semi-whipped cream. Whip. Fold together. |
GARNISH
Decorate with tempered Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD and gold leaves. |