Caramelia Apple Toffee

An original recipe by L'Ecole Du Grand Chocolat

Recipe made for 32 plated desserts

Vanilla Caramel Jelly

100 g sugar
  1 ea vanilla bean
400 g apple juice
    8 g gelatin

Cook the sugar dry to caramelize with the vanilla bean and deglaze with the apple juice.

Bring to a boil.

Weigh 400g of syrup out and stir in the softened and drained gelatin to dissolve.

Translucent Braeburn Apple

250 g apple juice
  30 g sugar
200 g braeburn apple

Dice the apples into about 8mm cubes. Stir the sugar with the apple juice and pour over the apple cubes.

Pour in sous-vide sealed pouches and vacuum seal all of the air out.

Set aside in the refrigerator for about 2 hours.

The apple cubes should be translucent.

Basic Custard

150 g whipping cream 35%
150 g whole milk
   60 g egg yolks
   30 g sugar

Combine the cream and milk, then bring to a boil. Lightly stir the sugar and egg yolks together (do not let it become pale yellow).

Add the egg mixture to the milk and cream and cook until it reaches 82-84°C/180°F. Strain and use immediately or chill down quickly and store.

Caramélia Lactée Mousse

300 g basic custard
     6 g gelatin
485 g
 CARAMELIA 36% COUVERTURE
450 g whipping cream 35% (whipped)
200 g/20 cm a side frame

Soak the gelatin in a large volume of cold water to soften, then drain.

Stir the softened gelatin into the hot custard to dissolve.

Gradually pour the hot custard over the melted CARAMELIA 36% COUVERTURE, stirring in the center to create an elastic, smooth and shiny core of emulsion.

Emulsify the ganache with a hand blender and check the temperature, which should be between 40-45°C/ 104-113 °F.

Stabilize the emulsion with a little bit of whipped cream if necessary.

As soon as the texture is smooth, fold in the remaining whipped cream.

Soak the gelatin in a large volume of cold water to soften, then drain.

Stir the softened gelatin into the hot custard to dissolve.

Gradually pour the hot custard over the melted CARAMELIA 36% COUVERTURE, stirring in the center to create an elastic, smooth and shiny core of emulsion.

Emulsify the ganache with a hand blender and check the temperature, which should be between 40-45°C/ 104-113 °F.

Stabilize the emulsion with a little bit of whipped cream if necessary.

As soon as the texture is smooth, fold in the remaining whipped cream.

Granny Smith Apple Compote

300 g granny Smith apple
150 g apple Juice
100 g VALRHONA ABSOLU CRISTAL NEUTRAL GLAZE
     QS sugar

Peel the apples and set aside in the freezer.

Chop the apples and sprinkle with a small amount of sugar and place in microwave with a lid on tightly.

Cook for a few minutes until the apples become soft and tender, then let them chill.

Process the cold compote with the apple peels and apple juice using a hand blender.

Strain the excess skin pulp and set the puree aside.

Using the finished puree, add half of the amount of the weight with the Absolu Cristal and puree again with a hand blender. Set aside in refrigerator.

Caramélia Lactée Sorbet

900 g water
  70 g skim milk powder
  85 g sugar
  60 g atomized glucose
  15 g sugar
    7 g sorbet stabilizer
375 g CARAMELIA 36% COUVERTURE

Combine the 15g of sugar with the sorbet stabilizer.

Cook the 85g of sugar dry to a light brown caramel and deglaze with the water.

Heat the caramel water and stir in the skim milk powder.

At 30°C/86°F, stir in the atomized glucose.

At 45°C/113°F, stir the sugar and sorbet stabilizer mix.

At 50°C/122°F, gradually pour the hot liquid over the melted CARAMELIA 36% COUVERTURE stirring in the center to create an elastic, smooth and shiny core of emulsion.

Pasteurize the mixture at 85°C/185°F, blend the sorbet with a hand blender and chill down as quickly as possible to 4°C/39°F.

Leave the sorbet mixture to mature at 4°C/39°F minimum for at least 4 hours.

Churn at -8/-10°C/ 18°F

Caramelized Brioche

120 g brioche
180 g sugar
  90 g butter

  • Cut the brioche into 5mm cubes and dry in an oven set at a low temperature.
  • Cook the sugar dry to a light brown caramel, stir in the butter, and toss the brioche cubes in to coat the brioche evenly. Spread onto a silicon mat. Store in airtight containers.
Assembly and Finishing

Drain the apple cubes on a paper towel.

Spread 160g of apple cubes in each 20cm side frame.

Pour the caramel vanilla jelly over the apple cubes and set aside in the refrigerator until set.

Spread the CARAMELIA 36% COUVERTURE mousse on top and set aside in the refrigerator until set.

Cut the slab in half with a hot knife, and then into rectangles 2.5cm wide and 10cm long.

For the chocolate garnish, stick a plastic sheet over a flat tray with a little bit of oil.

Temper some CARAMELIA 36% COUVERTURE, pour in the center of the tray, and lay a second plastic sheet over. Spread the couverture out with a rolling pin, pushing the chocolate towards all edges.

As soon as the couverture starts to crystallize, mark rectangles by 2.5cm wide and 10cm long and 2.5cm per side squares with a paring knife. Set aside until crystallized.

Place the chocolate rectangles on the chocolate mousse and turn them over onto a dessert plate.

Stick a few chocolate rectangles upright on the dessert's apple jelly and spoon a couple of apple cubes and Granny Smith compote drops in between.

Spoon a nice stroke of compote along the plate, scoop a nice quenelle of CARAMELIA 36% COUVERTURE sorbet and arrange cubes of caramelized brioche around.

 

Caramelia_Apple_Toffee2.jpg

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