Christmas Bauble – Caramel apple | Van Houten Professional

Ingredients	Preparation
6g gelatin 775g whipping cream 1pod(s) vanilla 172g W2NV	Soak gelatin Heat 1/4th cream Add gelatin Pour over chocolate & mix until homogenous Add the rest of the cream & Refrigerate Whip mixture to soft peaks

Ingredients	Preparation
600g diced apples 60g butter 60g brown sugar 6g cinnamon powder 1/2spoon(s) concentrated vanilla extract	Cut apples into a medium dice Saute all ingredients together until apples are cooked & tender Set in 2 inch sphere mould. Freeze.

Ingredients	Preparation
100g sugar 100g butter 150g flour 1spoon(s) cinnamon powder	Cream butter & sugar just until combined Add flour and cinnamon powder, Mix. Rub with fingers to make pea sized crumble pieces, Freeze. Press about 15 gms in 3 inch tart ring to make a circle. Bake at 180 C for 8-10 mins

Ingredients	Preparation
300g Sugar 176g Water 300g glucose 200g condensed milk 300g W2NV 22g gelatin sheet	Bring sugar +water +glucose to boil Add condensed milk. Remove from heat. Add gelatin Pour over chocolate & blend

Join the apple compote sphere to make round inserts. Keep frozen
Pipe Vanilla Mousse in sphere moulds about 3/4th way and press in the apple compote inserts. Smooth out with an offset spatula.
Freeze for atleast 8 hours and demould when ready. Place spheres on wire rack ready for glazing.
Heat the glaze to 40C and pour over frozen spheres.
Transfer the spheres directly over cinnamon streusel base.
Use fondant & small snowflake cutter to make snowflakes and place them on the mousse spheres equidistant to each other.
Finish off with some silver leaves or silver flakes.

Christmas Bauble – Caramel apple