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

Recipe

Created by

Aleksandr Pankratenkov - Chef

Shortbread

ingredients	preparation
45g butter 25g powdered sugar 12g DCP-22GT 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 CHD-Q75TAZ	Melt and add to egg mix.
50g flour 8g CP 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 CHK-N35ZECA 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.