Apple Tatin-style financier sponges

Melt the butter and leave to cool.
Mix the egg whites, salt, honey, sifted confectioner’s sugar, flour and almond flour using the paddle attachment in a stand mixer.
Gradually add the butter.

Dice the apples and steep in water mixed with a small amount of lemon juice.
Use the sugar to make a caramel, then deglaze with the butter.
Add in the apple and cook for a few minutes.
Extract the apple and put to one side so you are left with the caramel.

Bring the apple juice and glucose to a simmering boil.
Gradually combine the boiling mixture with the melted IVOIRE, mixing in the center to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Keep mixing as you gradually add in the juice and, finally, the liqueur.
Mix using an immersion blender to form a perfect emulsion.
Add the cold heavy cream and mix using an immersion blender.
Store in the refrigerator and leave to set, preferably overnight.
Whisk until the texture is consistent enough to use in a piping bag.