Apple vanilla Entremet made of
– a hazelnut biscuit,
– an apple insert,
– a vanilla bavaroise,
– a green mirror icing.
Materials used
– Silikomart half-sphere mould X15
– Silikomart dolce tartufo mould
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Apple insert (the day before)
✔150g applesauce
✔50g granny apples cut into very small cubes, diced
✔20g caster sugar
✔Vanilla powder
✔2g NH pectin
Hazelnut biscuit (the day before)
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar
Vanilla Bavaroise
✔150g milk
✔30g sugar
✔2 egg yolks
✔2 sheets of gelatine
✔1 vanilla pod or vanilla powder
✔150g minimum 30% fat liquid cream
Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔50 g white chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
✔green colouring
The recipe
For 4 apples
Apple insert (the day before)
✔150g applesauce
✔50g granny apples cut into very small cubes, diced
✔20g caster sugar
✔Vanilla powder
✔2g NH pectin
In a saucepan, pour and heat the applesauce. Mix in a small bowl, the caster sugar and pectin. As soon as it boils, pour this mixture into the applesauce and cook without stopping to stir for 2 minutes. Add the diced granny apples and mix. Place in the silikomart X15 half-sphere mould and freeze for at least 3 hours.
Hazelnut biscuit (the day before)
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
✔10g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice nutty colour and smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before cutting it out with a round cookie cutter to fit the diameter of your silicone mould opening.
Vanilla Bavaroise
✔150g milk
✔30g sugar
✔2 egg yolks
✔2 sheets of gelatine
✔1 vanilla pod or vanilla powder
✔150g minimum 30% fat liquid cream
In a large bowl of cold water, place the gelatine leaves. In a saucepan, heat the milk with the vanilla. In a bowl, mix the yolks with the caster sugar. Pour the hot milk over this mixture. Mix and return to the pan. Cook over medium heat, stirring constantly, until the mixture reaches 82/83°C. Remove from the heat and add the gelatine, wrung out and softened. Strain and leave to cool to room temperature. Whip the cold cream with an electric mixer. Mix in the cooled cream and stir gently.
Assembly
Turn out the apple half-spheres and stick them together to form a sphere. Put back in the freezer. Pour the vanilla mousse into the Silikomart mould. Add the apple insert and finish with the hazelnut biscuit. Place in the freezer overnight.
Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔50 g white chocolate
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
✔green colouring
In a saucepan, heat the sugar, water and glucose to 110°C. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk and colouring. Use a hand blender to mix the mixture thoroughly. If necessary, filter the mixture to remove any air bubbles. Take out the frozen mousse (I used a peeler to scoop out the top of the apple) and immediately cover the surface with the glaze which has been cooled to 35°C.
I decorated them with chocolate tails and a mint leaf.
