Light and candied apple, soft vanilla and tonka cream, puff pastry

Recipe for Thirty portions

Recipe idea

Quentin BAILLY

Quentin BAILLY chocolate shop - Lille ( FRANCE)

Ingredients

Sicoly

No added sugar frozen green apple purée- France

Apple sorbet

ingredients :

404 g Water
324 g Crystal sugar
162.7 g Atomised glucose
9.3 g 65S stabilizer
1600 g SICOLY® no added sugar green apple purée

process :

Heat the water. At 30°C, add the crystal sugar. Then, at 45°C, add the starch glucose and stabilizer. Bring the mixture to a boil and cool down rapidly to 4°C. Add the SICOLY® purée and mix.

Leave to mature for at least 4 hours. Mix and churn at 33° Brix.

Tatin-style apple slices

ingredients :

409.3 g Crystal sugar
81.9 g Water
13.6 pieces Fresh Golden apple
1.6 piece Vanilla pod

process :

Prepare a caramel with the sugar and water. Create two sizes of caramel disks on a 1cm border Flexipan® sheet: pour 30g of caramel per circle of ø 14 cm and 45g per circle of ø 18 cm.

Peel the apples and cut into thin slices of 2mm maximum. Place into the caramel circles, making a rosace on three levels. Contact cover with cling film to prevent the apples to dry out.

Bake at 120°C for 1 hour. Leave to cool down and freeze to use.

Hazelnut sweet dough

ingredients :

190.4 g Unsalted butter
111.1 g Starch icing sugar
31.7 g Extra fine blanched almond powder
15.9 g Raw hazelnut powder
15.9 g Hazelnut praliné
63.5 g Whole eggs
3.2 g Fine salt
1 g Vanilla extract (400 gr/L)
317.4 g Flour T55

process :

For the hazelnut sugar dough QB :
Bring butter to a soft texture, add the icing sugar and let it melt. Add the dry ingredients, then the eggs at room temperature, vanilla and salt. Add the flour at the end to smoothen the mixture.
Bake at 160°C for 18 minutes.

Mix the chocolate and oil together, not to «wet» the dough with the oil. Mix with the chopped cooked sugar dough. Add the rest of the ingredients and mix until smooth. Spread out and press into the mould.

Inverted puff pastry

ingredients :

1400 g Flour T55
700 g Water
60 g Fleur de sel
400 g Extra dry butter 84%
700 g Flour T55
1600 g Extra dry butter 84%

process :

Prepare the base dough. Melt the salt into the water. Knead the butter and flour for 1 minute and add the salted water. Knead for 7 to 10 minutes.

Mix the softened butter with flour and spread at the same size as the base dough. Place between two guitard sheets. When cold, cut out in half. Leave to reach room temperature and at the same time, roll out the cold base dough (same size). Make two double turns and 2 simple turns (total 5 turns). Do not hesitate to flour the surface without excess between each turn.

Roll out to the desired thickness and create 40x60 cm plates and small shapes.

Bake the plates and big shapes between two 2-mm aluminium trays layered with baking paper at 175°C, with closed key for 45 minutes and then with open key for 15 minutes. After 30 minutes, add a 3mm aluminium tray on top.

Caramelize using the puff pastry sugar mix and bake to 220°C for about 5 minutes.

Bake the small shapes on Silpain® mats at 175°C, with closed key for 35 minutes and then with open key for 15 minutes. Caramelize using the puff pastry sugar mix and bake to 220°C for about 4 minutes.

Gelatin mass

for soft chantilly

ingredients :

23.2 g Water
3.9 g Powdered gelatin 200 bloom

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.

Soft vanilla, tonka bean and mascarpone chantilly cream

ingredients :

541.8 g Cream 35%
10.8 piece Tonka bean
0.9 piece Tahiti vanilla pod
94.8 g Invert sugar
94.8 g Glucose DE 38
27.1 g Gelatin mass 1/6
631.2 g Mascarpone
1354.5g Cream 35%

process :

Cook the cream with tonka bean to 70°C and leave to infuse for 20 minutes. Sieve and add some liquid if needed. Add the sugars and bring back to 60°C. Pour the mixer over the cocoa butter and gelatin mass. When melted, add the mascarpone and the rest of the cold cream.

Store in the fridge overnight to use the next day.

Assembly & finishes

Pour the apple sorbet into 1,4 cm frames. Freeze and cut out into 2x11 cm bars.

Place the sorbet bar on top of a shortbread layer of the same dimensions. Mix the tatin style apple slices and pipe a line of the mixture on both sides of the sorbet.
Whip the cream until soft and pipe on the sorbet finger using a n°10 nozzle.

Place a thin rectagnle of puff pastry on top with dice of tatin apple. Sprinkle vanilla powder on the top.