Sesame Spiced Apple & Milk Chocolate

Sesame Spiced Apple & Milk Chocolate

Level:
Medium
Shelf life:
2- 3 days

Sesame Sable

Ingredients

Preparation

  1. Mix together the butter, icing sugar , sesame seeds & tahini paste.
  2. Add the eggs.
  3. Add the flour & salt.
  4. Mix all together until just combined: do not overmix.
  5. Allow to rest minimum 3 hours.
  6. Roll out to 2 mm of thickness.
  7. Cut out squares of ±6 x 6 cm.
  8. Bake at 165°C until golden.

Tools

  • Stand Mixer
  • Baking Tray

Speculoos & Sesame Crunch

Ingredients

Preparation

  1. Melt the chocolate & the cocoa butter together (to 45°C)
  2. Mix the almond praline and tahini paste with the chocolate.
  3. Add in the dry ingredients.
  4. Mix well and roll out between 2 sheets of silicon paper to a 3mm thickness
  5. Freeze.

Sesame Praline

Ingredients

  • 100 g
    Sugar
  • 100 g
    Nuts

Preparation

  1. Mix the sugar with just enough water to create wet sand consistancy.
  2. Bring to the boil until dark Caramel
  3. Pour over the nuts & allow to cool.
  4. Chop roughly to small pieces, and scale for the recipe

Caramel

Ingredients

Preparation

  1. Make a dark caramel with the water and the sugar.
  2. Heat the cream and add to the caramel.
  3. Add in the butter.
  4. Pour over the chocolate and emulsify.
  5. Mix in the salt last.
  6. Allow to crystalize.

Milk Chocolate Mousse

Ingredients

Preparation

  1. Make an anglaise with the invert sugar, milk , cream 1 and the yolks. 
  2. Combine the 2 chocolates with the gelatine mass.
  3. Pour the hot anglaise on top of the chocolate.
  4. Allow to cool to 28°C.
  5. Fold in the whipped cream.
  6. Use immediately. 

Caramalized Apples

Ingredients

  • 345 g
    Sugar
  • 65 g
    Butter
  • 600 g
    Diced apple (Grany Smith)
  • 8 g
    Pectin
  • 130 g
    caramel powder
  • 1 Unit
    fresh lemon juice

Preparation

  1. Make a caramel with 325g sugar and the butter.
  2. Pour the caramel onto a silpad and allow to cool.
  3. Once cooled down, blend into a powder.
  4. Dice the apples and sprinkle with the lemon juice.
  5. Mix the pectin & 20g sugar together.
  6. Combine the diced apple, pectin & sugar together with the caramel powder.
  7. Press into desired mould and bake at 180°C for 10 min.
  8. Leave to cool.

Assembly

  1. Once the caramelized apples are cooled, pipe the caramel on top of the apples.
  2. Cut out same-size shapes from Sesame & Speculoos Crunch and place on top of the caramel.
  3. Freeze the insert.
  4. Pipe the milk chocolate mousse into pastry moulds , fill just above half not full
  5. Press the insert into the mousse
  6. Close off the mould with mousse and freeze.
  7. After freezing: unmould and spray with a spraygun mix (1:1 cocoa butter + Power 41 chocolate)
  8. Place the mousse on top of the sablé.
  9. Finish with the chocolate decoration.

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