TOFFEE APPLE PIE
WinterWonderland 2021 special recipe
Beat the eggs with IRCA GENOISE in a planetary mixer fitted with whisk for at least 10-12 minutes at medium-high speed. Combine with DELINOISETTE and keep whipping gently, then add little by little melted butter while whipping at low speed.
Place on a tray covered with parchment paper and roll out a layer of about 4mm. Bake at 200-210°C for about 7-8 minutes.
|milk 3.5% fat
Combine TOP CREAM and milk until obtaining a soft cream.
Blend FRUTTIDOR and put it together with the cream and DELINOISETTE previously combined with cinnamon powder.
Pour it in a pastry bag and keep it ready in the fridge.
|CACAO IN POLVERE
|unsalted butter 82% fat
Stir the dry ingredients together.
Cut butter into cubes and start blending in a stand mixer fitted with paddle.
Add gradually the dry ingredients until obtaining a dough with a crumbled structure.
Roll out the dough on a tray covered with silicone mat and bake in the oven at 155°C for about 15 minutes.
|liquid cream 35% fat - (1)
|SINFONIA CIOCCOLATO BIANCO
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON
|JOYPASTE MELA VERDE
|liquid cream 35% fat - (2)
Bring the cream (1) to a boil, pour over the chocolate and emulsify.
Add both the JOYPASTE and continue emulsifying.
Let it cool to 29-30°C.
Whip the cream (2) and combine it with the ganache.
Store in the fridge.
Place the dessert over a crumble layer and decorate as you like.
Place a thin layer of hazelnut cream over the DOBLA chocolate tartlet (diameter of 7 cm).
Place over the cream a disk of hazelnut rollé.
Add another layer of hazelnut cream, then add streusel and close it with the apple mousse.
Fill the Dobla APPLE COUPOLE GREEN with toffee apple compote and place it over the stuffed tartlet.