Apple entremet

Entremet pomme

Apple Entremet with

– caramel cream,
– diced apple,
– apple mousse,
– hazelnut praline crunch,
– yellow and red velvet spray.

 
 

Materials used

– Pavoni apple mould

– Silikomart half sphere mould 15 cavities

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Caramel cream
✔3 g glucose syrup
✔6 g water
✔20 g caster sugar
✔40 g full-fat liquid cream (min. 31% fat)
✔1 egg yolk
✔0.5g gelatin
✔50g apple cores

Hazelnut praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔30g crêpes dentelles

Apple mousse
✔90g apples
✔10g water
✔10g sugar
✔2g gelatine
✔80g liquid cream

Yellow velvet spray
Red velvet spray

Chocolate tail
✔20g Milk chocolate
✔Cocoa powder

For 4 desserts

Caramel cream
✔3 g glucose syrup
✔6 g water
✔20 g caster sugar
✔40 g full-fat liquid cream (min. 31% fat)
✔1 egg yolk
✔0.5g gelatin
✔50g apple cores

Pour water, glucose and sugar into a saucepan. At the same time, heat the cream. As soon as the caramel has a nice brown color, add the hot liquid cream. Bring to the boil to melt the caramel completely.

Whisk the yolk in a bowl, pour the caramel over it and return to the pan, stirring constantly but not exceeding 82°C.

Remove from heat and add the gelatine. Mix well. Add the diced apples. Pour into silikomart insert mould.

Entremet pomme

Hazelnut praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔30g crêpes dentelles

Mix praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller in diameter than the mold. Set aside in the freezer until ready to assemble.

Entremet pomme

Apple mousse
✔90g apples
✔10g water
✔10g sugar
✔2g gelatine
✔80g liquid cream

Place the gelatine sheet in a large bowl of cold water. In a saucepan, cook the apple pieces with a little water and powdered sugar. If necessary, add a little water during cooking to prevent the apples from sticking to the pan. When the apples are cooked. Remove from heat, add the gelatine and blend. Set aside.

In a bowl, whip the cold cream with an electric mixer. Add the cooled compote and stir gently with a spatula. Assemble.

Entremet pomme
Entremet pomme

Assembly

Fill the Pavoni mould with apple mousse halfway up the sides. Add the caramel cream insert. Top with a little apple mousse and finish with the hazelnut praline crunch. Place in the freezer for at least 6 hours or overnight.

Entremet pomme
Entremet pomme

The next day, unmold the entremets and place them face down to quickly apply the yellow and red velvet sprays. Gently turn over with a spatula.

Entremet pomme
Entremet pomme

Chocolate tail
✔20g Milk Chocolate
✔Cocoa powder

Melt a little milk chocolate. Fill a piping bag with it. Poach the seeds on the entremets.

On a piece of baking paper, sprinkle a little cocoa powder. Poach the remaining chocolate on top to form the apple tails, and sprinkle with a little cocoa powder again. Leave to set in the fridge. Insert the tails into the entremet when it has thawed a little. Keep in a cool place until ready to eat.