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