Golden Apple Tarte Tatin Bonbon
- Level:
-
Medium
Apple Compote
Ingredients: Apple Compote
-
1.8 ozbutter
-
1.8 ozwater
-
0.7 ozapple licor
Preparation: Apple Compote
Melt together.
Ingredients: Apple Compote
-
10.6 ozBraeburn apples, diced into 5cm cubes
-
1cinnamon stick
-
0.1 ozcloves
-
1star anise
-
0.2 ozdiced ginger
Preparation: Apple Compote
- Add to the above£
- Cook until apples are soft/ liquid reduced
- Cool before use
Salted Caramel Ganache
Ingredients: Salted Caramel Ganache
-
5.3 ozsugar
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12.3 grCornish sea salt
Preparation: Salted Caramel Ganache
Dry caramel from the sugar and salt
Ingredients: Salted Caramel Ganache
-
3.1 ozcream
Preparation: Salted Caramel Ganache
Add the warm cream and remove from the heat
Ingredients: Salted Caramel Ganache
Preparation: Salted Caramel Ganache
- Add the chocolate
- Cool before use
Salted crisp base
Ingredients: Salted crisp base
Preparation: Salted crisp base
Temper the chocolate
Ingredients: Salted crisp base
-
0.1 ozCornish sea salt
Preparation: Salted crisp base
Combine all ingredients
Spread onto plastic
Allow to set before cutting
Assembly
- Pipe dark chocolate line into a sphere mould
- Brush with gold lustre
- Temper and coat mould with gold chocolate (not too thin or the compote will leek )
- Allow to crystallise then add the compote and 2 salted crispearls
- Pipe in salted caramel ganache
- Place on thin layer of crisp base
- Back off with Callebaut Gold chocolate
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