Apple croissant tart
- Level:
-
Difficult
Apple Insert
Ingredients: Apple Insert
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60 gfresh celery juice
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375 ggreen apple juice
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8 glemon juice
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500 ggreen apple cubes
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250 gcaster sugar
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12 gNH pectin
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40 ggelatin mass
Preparation: Apple Insert
Cut the apple into small cubes, and mix with lemon juice. Mix together the sugar and pectine NH. Add the pectine-sugar mix to the celery and apple juice and bring to a boil. Add the apple cubes and gelatine, leave it to cool slowly so the apple cooks and then pour into molds and freeze.
Callebaut® Gold Mousse
Ingredients: Callebaut® Gold Mousse
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35 glime puree
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12 gglucose
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100 gcream
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2 gcinnamon stick
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150 g
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22 ggelatin mass
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270 gwhipped cream
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15 gNCB-HD706
Preparation: Callebaut® Gold Mousse
Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 40°C.
Croissant
Ingredients: Croissant
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1809 gflour
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40 gyeast
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92 gskimmed milk powder
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927 gwater
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27 gsalt
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84 gsugar
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21 gS500
Preparation: Croissant
Mix all ingredients together slowly for 10 mins. Leave to chill for 4 hours. Soften dry butter and add it to croissant dough. Give it two double turns. Chill dough and roll out to 3mm. Cut into 24 cm long, 2 cm high strips. Place strips between two circles, one 24 cm, the other 20 cm and leave proof for 2 hrs. Bake at 180°C for 20 mins.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
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180 gsugar
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180 gglucose
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90 gwater
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2 gIBC gold powder
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300 g
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120 gsweetened concentrated milk
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80 ggelatin mass
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100 gmirror glaze
Preparation: Callebaut® Gold Glazing
Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well.
Use at 40°C.
Chocolate Biscuit
Ingredients: Chocolate Biscuit
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296 gegg white
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270 gsugar
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196 gegg yolks
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89 gcocoa powder
Preparation: Chocolate Biscuit
Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.
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