Apple Entremet
– an apple cookie,
– a compote and diced apple insert,
– a vanilla mousse,
– a pecan crunch,
– a sweet pastry cookie
– mirror icing.
Material used
– Silikomart mini Goccia X6 mould
– Silikomart half sphere mould
– 6-cavity cylinder silikomart mould
– Ancel 210 Bloom gelatin (gold quality)
– Micro-perforated baking mat X2
Ingredients
Apple insert (the day before)
✔100g compote
✔60g apple cores
✔2g gelatin
Soft apple cookie
✔1 apple
✔30g flour
✔25g sugar
✔7g milk
✔7g oil
✔25g egg
✔1/2 sachet yeast
✔1 pinch salt
+
✔40g caster sugar
✔40g melted butter
✔25g egg
✔1/2 sachet vanilla sugar
Vanilla mousse (the day before)
✔80g liquid cream
✔80g white chocolate
✔Vanilla powder or vanilla bean
✔100g cold liquid cream 30% MG min.
✔4g gelatin
Pecan crisp (the day before)
✔50g pecan praline
✔25g white chocolate
✔30g crêpes dentelles
Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔colorant apple green
✔30 g liquid cream 30% MG min.
✔2 leaves gelatin 2g
Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch salt
The recipe
For 5 desserts
Apple insert (the day before)
✔100g compote
✔60g apple cores
✔2g gelatin
In a saucepan, heat the applesauce. Remove from the heat and add the gelatine, softened in cold water and wrung out. Add the diced apples. Fill the silikomart half-sphere mould and place in the freezer for at least 3/4 hours.
Soft apple cookie
✔1 apple
✔30g flour
✔25g sugar
✔7g milk
✔7g oil
✔25g egg
✔1/2 sachet yeast
✔1 pinch salt
+
✔40g caster sugar
✔40g melted butter
✔25g egg
✔1/2 sachet vanilla sugar
In a mixing bowl, combine the sugar, salt and egg. Then add the yeast and flour. Mix again. Add oil and milk. Mix well. Butter and sugar a 6-cavity silikomart mold. Divide the dough between the cavities. Cut the apple into small pieces and place on top of the batter. Bake at 170°C for 12 minutes.
In a separate bowl, mix the melted butter with the sugars and egg. Spread this mixture over the cake and bake for a further 15 minutes.
Turn out carefully and leave to cool.
Vanilla mousse (the day before)
✔80g liquid cream
✔80g white chocolate
✔Vanilla powder or vanilla bean
✔100g cold liquid cream at 30% MG min.
✔4g gelatin
In a bowl of cold water, place the gelatin leaves. In a small saucepan, heat the 80g liquid cream with the scraped and split vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (having removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.
Assembly
Fill the silikomart mini goccia mold with vanilla mousse, add the frozen apple insert, top with vanilla mousse and finish with the soft apple cookie.
Pecan crisp (the day before)
✔50g pecan praline
✔25g white chocolate
✔30g crêpes dentelles
In a bowl, combine all ingredients. Roll out between two sheets of parchment paper. Place in the freezer for a few minutes. Cut the crêpes dentelles to the size of your dessert. Return to freezer.
Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔colorant apple green
✔30 g liquid cream 30% MG min.
✔2 leaves gelatin 2g
In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung-out, softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add cream and coloring. Use an immersion blender to blend the mixture thoroughly.
Apply the 35°C mirror glaze to the frozen entremets, then place each on a pecan crisp.
Defrost in a cool place for at least 2 to 3 hours.
Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch salt
Mélanger l’ensemble des ingrédients, filmer et mettre au frigo. Roll out the dough with a rolling pin and cut out with a cookie cutter or apple-shaped tip. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Enfourner pendant une dizaine de minutes. Leave to cool.
I added a little melted chocolate to represent the apple seeds and made chocolate tails.
