430 g eggs 260 g almond powder 260 g icing sugar 340 g egg whites 90 g sugar 170 g flour 90 g Elle & Vire gourmet butter 82% fat
Mascarpone cream decoration
100 g milk 100 g sugar 77 g hydrated gelatine (11 g gelatine + 66 g water) 220 g Mascarpone 930 g Excellence whipping cream 35% fat
Tatin style apples
1800 g sugar 945 g apple juice for deglazing 6000 g Golden Delicious apples, peeled and cut into quarters 805 g (115 g gelatine powder + 690 g of apple juice for hydratation)
Tatin glaze
1000 g nappage abricot
Buckwheat crumble
170 g Elle & Vire gourmet butter 82% fat 150 g icing sugar 80 g buckwheat flour 100 g corn starch 82 g almond powder
Reconstituted buckwheat crumble
520 g buckwheat crumble 520 g baked puff pastry, caramelised and crumbled 5 g fleur de sel 36 g cocoa butter melted at 45°C 520 g blond 32% chocolate
Vanilla Sublime
250 g Sublime, Cream with Mascarpone 20 g sugar 1/2 vanilla pods
In a food processor, blend the eggs, ground almond, icing sugar and melted butter at 40°C. Whisk the egg whites and stiffen with the sugar. Combine the two mixtures, then add the sifted flour. Spread 700 g of biscuit batter over a Silpat® sheet and bake at 200°C for about 8 minutes.
2
Mascarpone cream decoration
Bring the milk and the sugar to the boil and add the hydrated gelatine. At 25°C, add the chilled mascarpone and Excellence cream.
Mix all the ingredients. Place in the refrigerator for at least 4 hours.
3
Tatin style apples
Make a dry caramel with the sugar, deglaze with the apple juice.
Add the hydrated gelatine. In a saucepan over a low heat, cook the apples in the juice three times.
The apples must be soft at heart. Pour the remaining juice over the apples and leave to finish steeping for 1 hour. Drain the apples and use them whilst still
warm.
4
Tatin glaze
Heat and loosen with the apples cooking juice of the apples if required.
5
Buckwheat crumble
Mix all the ingredients together in a stand mixer with the flat beater attachment.
Roll out to 1.5 mm thick. Bake at 160°C for 13 minutes. Once out of the oven, use a pastry wheel cutter to break up the crumble.
6
Reconstituted buckwheat crumble
Carefully blend all of the ingredients.
Add 200 g of the reconstituted buckwheat crumble into 8 x 2 x 25 cm rectangular baking rings and place in the freezer.
7
Vanilla Sublime
Whisk all the ingredients together.
8
Assembly
Pipe 300 g of mascarpone decoration into a (3.5 cm internal diameter) tube lined with a 53 cm long acetate sheet. Place in the freezer.
Cut the Joconde biscuit into 15 x 53 cm strips.
Spread 50 g of mascarpone decoration on the smooth side, lay out the frozen tube of whipped cream decoration and roll.
Place in a log mould to preserve a nice round shape.
Place in the freezer.
Warm the apples slightly and arrange 1400 g of apples onto an acetate sheet using an 18 x 1 x 53 cm stencil.
Remove the insert and roll. Place in an 8 cm wide log mould to preserve a nice round shape.
Place in the freezer.
Coat the log with the boiling glaze, then place the log on top of the reconstituted buckwheat crumble.
9
Decoration
Shape a cream quenelle using the whipped Vanilla Sublime and place at one end of the log.
Arrange a dried vanilla pod on top.
Recipes
