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A warm autumn combination of candy apples and worldwide classic mango & passionfruit.
Recipe
Shortbread
| Ingredients | Preparation |
|---|---|
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Mix cold butter and dry ingredients in a mixer bowl to crumbs. |
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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 |
|---|---|
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Mix and whip. |
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Mix, add to eggs. |
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Melt and add to egg mix. |
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Mix, sift, mix with the liquids. |
Pour into the pan and bake at 180 °C for 10–12 min. |
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Candy apple
| Ingredients | Preparation |
|---|---|
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Dice finely. |
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Caramelize sugar, deglaze to hot puree. Add diced apples, cook for 4–5 minutes. Cool. |
Mango & passionfruit cremeux
| Ingredients | Preparation |
|---|---|
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Mix all ingredients in a saucepan, cook the cremeux to 82 °С. |
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Add pre-soaked gelatin, cool the cremeux to 45 °С. |
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Add to the cooled cremeux, mix with blender, leave in a refrigerator to stabilize. |
Whipped caramel ganache
| Ingredients | Preparation |
|---|---|
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Heat the cream to boiling. Add to the chocolate and pre-soaked gelatin. |
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Add cold cream to the chocolate mixture, mix with blender. Leave in a refrigerator to stabilize. Whip before use. |