Green apple tart

Recipe for For two portions

Recipe idea

Quentin BAILLY

Quentin BAILLY chocolate shop - Lille ( FRANCE)

Ingredients

Sicoly

No added sugar frozen green apple purée- France

Frozen lemon juice

For the puff pastry :

ingredients :

118,8 g Flour T55
35,6 g Extra dry butter
59,4 g Water
3 g Fine salt
83.2 g Extra dry butter

process :

Process the butter with the flour for one minute. Dilute the salt into cold water and add it to the mix. Knead for about 7 minutes depending on the blender used.

Form a ball and leave to rest at room temperature (or in a cold place if lab is too hot).

Once the base dough is cold, make two simple turns. Leave to rest and make two double turns. Leave to rest a third time and finish by making two simple turns.

Roll out to 2 mm thick with a rolling mill.
Cut out 9 cm diameter circles and cook between two trays.

Gelatin mass

for the green apple jelly :

ingredients :

1 g Powdered gelatin 200 bloom
6 g Water

process :

Mix the powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.
Leave again to set before using.

For the green apple jelly :

ingredients :

38.3 g SICOLY® no added sugar green apple purée
66.7 g Granny smith apple juice
1 g Tonka bean
20 g Brown sugar (cassonade)
1 g Agar-agar
7 g Gelatin mass 1/6

process :

Heat SICOLY® no added sugars green apple purée. Add the sugar and agar-agar mixed together and bring to a boil.
Pour 1500g of mixture into a 60x40 cm tray, with a 1 cm edge.

Leave to cool down and cut out into 1cm cubes.

Cover with cling film to prevent the jelly from drying.

Gelatin mass

for the tonka bean mousse :

ingredients :

1.7 g Powdered gelatin 200 bloom
10 g Water

process :

Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.

Leave again to set before using.

For the tonka bean mousse :

ingredients :

78.9 g Cream 35%
4.3 g Tonka bean
15.6 g Crystal sugar
20.3 g Gelatin mass 1/6
180.9 g Cream 35%

process :

Cook the cream (1) to 70°C and add the grated tonka bean. Cover with cling film and set aside for 20 minutes. Sieve, add the sugar and cook again to 60°C. Pour onto the gelatin mass.

Once cold (24°C), add the soft whipped cream (2).

Pour into 7.5 cm-diameter circle moulds (25g / mould).

Freeze.

For the vanilla spray glazing :

ingredients :

23.3 g Water
5.8 g Crystal sugar
11.7 g Glucose DE 38
58.3 g Neutral glaze
0.3 g Vanilla powder 30/70

process :

Cook together water, sugar and glucose. Add the neutral glazing and bring to a boil.

Use at 80°C to create a thermal shock.

Pan-fried apples

For the marmalade :

ingredients :

358.4 g Fresh Golden apple
35.8 g Crystal sugar
17.9 g Unsalted butter
35.8 g Calvados (apple liquor)
1/2 Tonka bean

process :

Start by preparing the pan-fried tonka apples.

Cook the butter in a saucepan and add the apple, diced into 0.5cm cubes. Add the sugar and grated tonka bean and leave to cook to obtain a compote texture. Pour into a tray and cool down immediately.

Gelatin mass

For the marmalade :

ingredients :

16.6 g Water
2.8 g Powdered gelatin 200 bloom

process :

Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.

Leave again to set before using.

For the apple & tonka bean marmalade :

ingredients :

368 g Pan-fried apples and tonka bean QB
9.2 g Calvados
64.4 g SICOLY® no added sugar green apple purée
18.4 g Sicoly® lemon juice 100 %
1/2 Tonka bean
19.3 g Gelatin mass 1/6

process :

For the marmalade, mix together the SICOLY® no added sugar green apple purée, tonka bean, calvados and SICOLY® lemon juice. Bring to room temperature and add the gelatin mass.

Add immediately the cold pan-fried apples. Leave to cool down to 4°C during at least 4 hours.

Once cold, pipe 30 g of marmalade on top of the tonka bean and keep the rest to use during the assembly.

Assembly

& finishes

Cook the puff pastry and leave to cool down.

Place the marmalade and tonka bean mousse insert previously sprayed with the vanilla glaze.
Pipe 10g of marmalade around the basis of the insert and place delicately green apple jelly cubes.

Decorate with a thin glazed slice of Granny Smith apple on top of the dessert.