Servings: 32 plates
Ingredients
Part 1: Vanilla Caramel Jelly
- 100 g Sugar
- 1 Vanilla bean
- 400 g Apple juice
- 8 g Gelatin
Part 2: Translucent Braeburn Apple
- 250 g Apple juice
- 30 g Sugar
- 200 g Braeburn apple
Part 3: Basic Custard
- 150 g Whipping cream 35 %
- 150 g Whole milk
- 60 g Egg yolks
- 30 g Sugar
Part 4: Caramelia Lactee Mousse
- 300 g Basic custard
- 6 g Gelatin
- 485 g Valrhona Caramélia 36% Milk Couverture Chocolate Feves
- 450 g Whipping cream 35 % ( whipped )
Part 5: Granny Smith Apple Compote
- 300 g Granny Smith apple
- 150 g Apple juice
- 100 g Neutral glaze
- qs Sugar
Part 6: Caramelia Lactee 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 Valrhona Caramélia 36% Milk Couverture Chocolate Feves
Part 7: Caramelized Brioche
- 120 g Brioche
- 180 g Sugar
- 90 g Butter
Instructions
Part 1: Method
- 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.
Part 2: Method
- Dice the apples into about 8mm cubes. Stir the sugar with the apple juice and pour over the apple cubes.
- Pour in vacuum 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.
Part 3: Method
- 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.
Part 4: Method
- 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.
Part 5: Method
- 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 neutral glaze and puree again with a hand blender. Set aside in refrigerator.
Part 6: Method
- 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
Part 7: Method
- 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.
Part 8: Assembly
- 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.
