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Recipe Step by Step
01
Valencia Praliné Sweet Shortcrust
125g dry butter 84%
50g caster sugar
30g whole milk
50g PRALINE AMANDE 70% FRUITE
160g all-purpose flour
Cream the softened butter and caster sugar in a freestanding mixer with the paddle attachment. Meanwhile, warm the milk and mix vigorously with the praliné to create an elastic and glossy texture. Fold into the creamed butter and sugar and then add the sifted flour. Roll out and leave to set at 17°C (62.6°F) rest. Bake at 150°C (311°F) for around 13 minutes.
02
Pressed Sweet Praliné Shortcrust
415g Valencia Praliné Sweet Shortcrust
35g BEURRE DE CACAO
105g PRALINE A/N 60% FRUITE
When the Valencia Shortcrust is baked and cooled, weigh it out and blend lightly. Mix the Shortcrust with the melted cocoa butter and praliné. Set aside in the fridge.
03
Vacuum-Sealed Royal Gala Apple Juice
240g Royal Gala apple juice
30g caster sugar
2 lemon zest
1 cinnamon stick
Mix the apple juice, sugar, lemon zests and cinnamon sticks. Pour into a plastic pouch and vacuum seal. Set aside in the fridge overnight.
04
Vacuum-Sealed Royal Gala Apple Cubes
290g Royal Gala apples
240g Royal Gala apple juice
Cut the apples into roughly 5 mm cubes. Add the Royal Gala apple juice. Pour into a plastic pouch and vacuum seal. Set aside in the fridge overnight. The cubes should be translucent.
05
Apple Cinnamon Jelly
40g caster sugar
10g pectin NH
7g powdered gelatin
275g Vacuum-Sealed Royal Gala Apple Juice
320g Vacuum-Sealed Royal Gala Apple Cubes
Mix the sugar and the pectin NH. Rehydrate the gelatin. Heat the apple juice with the sugar/pectin mixture and then boil for two minutes. Add the gelatin and the apple cubes.
06
Apple Sauce
20g caster sugar
7g pectin NH
270g Royal Gala apple juice
2 lemon zest
3g lemon juice
yellow food coloring as necessary
Mix the sugar and the pectin NH. Heat the apple juice with the lemon zests and the sugar/pectin mixture. Bring to the boil and cook for 2 minutes. Add the lemon juice and a few drops of yellow food coloring.
07
Whipped Fruity Praliné Ganache
225g water
40g fat-free powdered milk
3g ice-cream stabilizer
3g powdered gelatin
270g PRALINE A/N 60% FRUITE
110g BEURRE DE CACAO
130g egg whites
225g whipping cream 35% fat
Bring the water to the boil with the powdered milk mixed with the stabilizer. Add the soaked and strained gelatin. Emulsify the hot liquid with the melted praliné and cocoa butter. Add the egg whites and the cold liquid cream. Set aside in the refrigerator for 24 hours.
08
Granny Smith Apple Chips
2 Granny Smith apples
BEURRE LIQUIDE CLARIFIE
75g caster sugar
1/2g lemon
zested
Wash, peel and core the apples and cut into 6cm diameter cylinders. Use a mandoline to cut slices around 1mm thick. Arrange them on a silicone mat. Butter the surface of the apples with the butter and sprinkle with the sugar and lemon zests. Place a second silicone mat on top and dry out in the oven at 100°C for around an hour. Once the chips are dry, set aside in a proofer oven.
Assembly and finishing
Arrange 25 g of Pressed Shortcrust in 6cm rings, press down gently using a spoon and set aside in the fridge. Make the Apple Jelly and pour 30g into 6cm rings and store in the fridge until ready to serve. In a freestanding beater, whip the ganache, place in a piping bag with a plain n°10 nozzle and set aside in the fridge. DECORATION : Roll out some tempered milk chocolate between two acetate sheets and cut into 6 cm discs. Leave to harden and then set aside until ready to serve. Mix some gold powder with some liqueur and brush onto an acetate sheet. Leave to dry. Arrange some milk chocolate couverture on the decorated sheet, cover with a second sheet and then roll out. Before it sets, cut into 2 cm discs. Place some more tempered milk chocolate couverture on an acetate sheet and use a serrated spatula to make sticks. Leave to set. Brush the sticks with the gold powder and cut into 15 cm lengths. Stick the 2cm discs 5cm from the ends of the sticks to make a decoration representing a clock face. TO SERVE : Place a dot of whipped ganache in the center of a round plate to hold the Pressed Shortcrust. Then pipe a ring of Whipped Ganache onto the shortcrust. Unmold the Apply Jelly onto a disc of milk chocolate and arrange on top of the shortcrust. Pipe 7 balls of Whipped Praliné Ganache on the Apple Jelly and then arrange a Granny Smith Apple Chip on top. In the center, pipe a ball of Whipped Ganache. Place the milk chocolate decoration on top and decorate the plate with dots of Apple Sauce.