Ingredients

CREME ANGLAISE
WHOLE FAT MILK (250 gr)
WHIPPING CREAM 35% (250 gr)
EGG YOLKS (100 gr)
CASTER SUGAR (50 gr)
BAVAROISE DULCEY-TONKA
CREME ANGLAISE (350 gr)
WHIPPED CREAM 35% (450 gr)
GELATIN MASS (36 gr)
DULCEY 32% (220 gr)
TONKA POWDER (1,5 gr)
CARAMELIZED APPLES
GOLDEN APPLES (1000 gr)
CASTER SUGAR (250 gr)
VANILLA (1 pc)
PECTIN ΝΗ (3 gr)
CALVADOS (20 gr)
PRALINE CLACAGE
ABSOLU CRISTAL (450 gr)
WATER (50 gr)
GELATIN MASS (48 gr)
WHIPPING CREAM 35% (150 gr)
HAZELNUT PRALINE 50% (300 gr)
BISCUIT CAPUCINE
HAZELNUT POWDER (340 gr)
CACAO (100 gr)
FLOUR 55% (15 gr)
CASTER SUGAR (450 gr)
EGG WHITES (560 gr)
ALBUMIN (20 gr)
CASTER SUGAR (150 gr)

Method

Creme Anglaise
Pasteurize all ingredients together at 85°
Bavaroise Dulcey-Tonka
While Creme Anglaise is ready and still hot, add and melt the gelatin mass in the mixture
• Pour it over the chocolate and emulsify
• Add the Tonka powder
• When ganache cools down to 30-35°, stir in the whipped cream by using a rubber spatula
Caramelised Apples
• Caramelize the sugar in a pan to high temperature
• Add the apples, which have been cut up, and stir
• Add vanilla
• In case that the apples are too dry, pour a little water
• When caramel has turned into syrup and homogenized with the apples, add the pectin, which has already been thinned with a little sugar
• Then, pour and boil the Calvados down and remove the mixture from the burner
• Put the apples in a pot and set aside in the fridge to cool down
Praline Glacage
• Heat the Absolu Cristal at 60-70° in a pan or in a microwave over
• Bring whipping cream to a boil, remove it from the burner and add the gelatin mass to melt
• Pour the boiling hot whipping cream over the praline and emulsify
• Add the Absolu Cristal and the water
Biscuit Capucine
• Mix the hazelnut powder, the cacao, the 450gr of sugar and the flour together
• Prepare a meringue by beating the 150gr of sugar with the egg whites and albumin
• After meringue has increased its volume, stop mixing, add the mixture with the powders and stir by using a rubber spatula
• Place the biscuit in a baking sheet covered with non stick baking paper, sprinkle twice with icing sugar and bake at 180° for about 20 minutes

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