Toffee apple

Matt Edmonds

Matt Edmonds

3rd December 2014
Matt Edmonds

Toffee apple

Toffee apple by Matt Edmonds


  • Apple parfait:
  • 225g yolk
  • 225g sugar
  • 45g water
  • 1.5 litre apple juice
  • Apple essence
  • 450g whipped cream
  • 4 leaves geletines
  • Crumble:
  • 1kg flour
  • 500g sugar
  • 250g butter
  • Hazelnut cake:
  • 260g hazelnuts
  • 240g butter
  • 225g icing sugar
  • 8 eggs
  • 150g flour
  • Caramel sauce:
  • 750g sugar
  • 950g warm cream
  • Dark chocolate shavings
  • Apple jelly:
  • 1 litre apple juice
  • 1 litre green apple puree
  • 100g baby spinach
  • Apple essence
  • 132g geletine


Apple parfait:

Reduce apple juice to 150 ml

Boil sugar and water to 118

Make pate de bomb

Add apple reduction and essence and bloomed gelatin

Whip until thick and cold

Fold in whipped cream

Put into moulds and freeze


Mix all ingredients in bowl

Bake at 160 until golden brown

Hazelnut cake:

Cream butter and sugar

Add hazelnuts and flour

Add eggs bake at 160

Caramel sauce:

Make dry caramel

Add warm cream

Dark chocolate:

Temper chocolate

Spread on marble

Then scrape into shavings

Apple jelly:

Blitz the spinach with a little apple juice

Then blitz all together

Then pass should be left with 1.5l of fluid

Heat a little of the mix with bloomed geletine

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