Recipes
In a food processor combine the eggs, ground almonds, icing sugar and melted butter then heat to 40°C.
Beat the egg whites until stiff with the sugar.
Combine the two mixtures then add the sifted flour.
Combine the white chocolate with the melted cocoa butter.
Set the feuilletine aside to sprinkle over the chocolate during assembly.
In a saucepan, combine the fruit poaching liquid with the previously combined inulin, sugar, and cornstarch. Bring to a boil.
Add the gelatine mass and adjust the colour if necessary using the yellow and green colourings.
Add the grated ginger and drained poached fruits.
Set aside in the refrigerator.
Rehydrate the gelatine powder in the cold water for at least 20 minutes.
Melt in the microwave and refrigerate.
Peel the kiwis and apples using a vegetable peeler.
Cut into 5 mm dice and add the lemon juice.
Bring the apple juice to a boil, add the manzana liqueur and diced fruit, and gently poach, ensuring the apples remain crunchy.
Strain and refrigerate, reserving the liquid.
Extract the juice from the Granny Smith apples using a juice extractor and add the ascorbic acid.
Make a traditional custard by heating cooked at 82°C with the cream, egg yolks, sugar, vanilla pod, orange zest and the orange juice.
Strain, then add the Cointreau and the gelatin mass.
Blend with a hand mixer and refrigerate.
Smooth the custard cream (tempered to 20°C), add the mascarpone and whip with a stand mixer.
Bring the cream and sugar to a boil. Add the gelatine mass and cream cheese.
Blend with an immersion blender while adding the cold cream.
Chill for at least 4 hours (ideally overnight).
Heat the ingredients together and bring to a boil.
Heat the ingredients together and bring to a boil.
Colour the white chocolate with the colourings.
Spread the tempered chocolate between two guitar sheets.
Cut out apple shapes using a 2.5 cm apple cutter and curve them in the bottom of a 4 cm yule log mould.
Allow to crystallize.
Cut thin slices of Granny Smith apple and immerse them in the water mixed with the ascorbic acid.
Spread 900 g of almond Joconde sponge on a Silpat using a 35.5 × 55 cm frame.
Remove the frame and bake in a convection oven at 200°C for approximately 8 minutes. Let cool.
Spread 95 g of white chocolate from the feuilletine crunch at 30°C on a Silpat in a half-frame (35 × 26.5 cm). Sprinkle with 30 g of feuilletine, press in gently with an offset spatula, then spread another 95 g of chocolate on top.
Reheat slightly with a heat gun if necessary, cover with half a sheet of sponge (crust side up), and gently press to adhere.
Spread 1000 g of apple-kiwi compote over the sponge and freeze. Cut out Ø5 cm inserts.
Pour 10 g of apple-kiwi compote into Ø4.5 cm hemispherical moulds and freeze.
Pipe 20 g of mascarpone gin mousse into Silikomart moulds (Ref. SF163), position the frozen insert and smooth. Freeze, then unmould.
Place one hemisphere of compote on top of each petit gâteau.
Rewhip the remaining mascarpone-gin mousse and pipe irregular dots (approx. 12 g) around the domes using a plain 8 mm tip. Freeze.
Lightly whip the decorative cream and dip the cakes up to the base of the compote domes. Freeze again.
Cut thin kiwi slices (approx. 2 mm). Layer three slices and cut Ø4.5 cm discs. Place on top of the compote domes.
Spray with a thin layer of hot neutral glaze and a thin layer of mirror glaze (optional).
Whip the remaining decorative cream and pipe a small peak using a plain 6 mm tip.
Decorate with a drained apple slice and a green chocolate apple decoration.
