TOFFEE APPLE PIE

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.

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.

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.

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.

Slightly warm up TOFFEE D’OR.

Combine cinnamon, salt and lemon zest and then blend.

Add FRUTTIDOR and keep blending gently.