Sesame Spiced Apple & Milk Chocolate
- Level:
-
Medium
- Shelf life:
-
2- 3 days
Sesame Sable
Ingredients: Sesame Sable
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200 gFlour
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62,5 gSesame seeds
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62,5 gIcing sugar
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2 gSůl
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100 gButter
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25 gsesame paste ( tahini)
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30 gWhole eggs
Preparation: Sesame Sable
- Mix together the butter, icing sugar , sesame seeds & tahini paste.
- Add the eggs.
- Add the flour & salt.
- Mix all together until just combined: do not overmix.
- Allow to rest minimum 3 hours.
- Roll out to 2 mm of thickness.
- Cut out squares of ±6 x 6 cm.
- Bake at 165°C until golden.
Tools
- Stand Mixer
- Baking Tray
Speculoos & Sesame Crunch
Ingredients: Speculoos & Sesame Crunch
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60 gsesame paste ( tahini)
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130 gSpeculoos cookie crumbs
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5 g5-spice mix
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30 gSesame praline chopped
Preparation: Speculoos & Sesame Crunch
- Melt the chocolate & the cocoa butter together (to 45°C)
- Mix the almond praline and tahini paste with the chocolate.
- Add in the dry ingredients.
- Mix well and roll out between 2 sheets of silicon paper to a 3mm thickness
- Freeze.
Sesame Praline
Ingredients: Sesame Praline
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100 gSugar
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100 gNuts
Preparation: Sesame Praline
- Mix the sugar with just enough water to create wet sand consistancy.
- Bring to the boil until dark Caramel
- Pour over the nuts & allow to cool.
- Chop roughly to small pieces, and scale for the recipe
Caramel
Ingredients: Caramel
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45 gwater
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110 gsugar
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180 gcream
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50 gbutter
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3 gsalt
Preparation: Caramel
- Make a dark caramel with the water and the sugar.
- Heat the cream and add to the caramel.
- Add in the butter.
- Pour over the chocolate and emulsify.
- Mix in the salt last.
- Allow to crystalize.
Milk Chocolate Mousse
Ingredients: Milk Chocolate Mousse
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100 gFull cream milk
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98 gCream 1
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22 gInvert Sugar Syrup
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35 gEgg yolk
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12 gGelatine mass
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325 gWhipped cream
Preparation: Milk Chocolate Mousse
- Make an anglaise with the invert sugar, milk , cream 1 and the yolks.
- Combine the 2 chocolates with the gelatine mass.
- Pour the hot anglaise on top of the chocolate.
- Allow to cool to 28°C.
- Fold in the whipped cream.
- Use immediately.
Caramalized Apples
Ingredients: Caramalized Apples
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345 gSugar
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65 gButter
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600 gDiced apple (Grany Smith)
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8 gPectin
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130 gcaramel powder
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1 Unitfresh lemon juice
Preparation: Caramalized Apples
- Make a caramel with 325g sugar and the butter.
- Pour the caramel onto a silpad and allow to cool.
- Once cooled down, blend into a powder.
- Dice the apples and sprinkle with the lemon juice.
- Mix the pectin & 20g sugar together.
- Combine the diced apple, pectin & sugar together with the caramel powder.
- Press into desired mould and bake at 180°C for 10 min.
- Leave to cool.
Assembly
- Once the caramelized apples are cooled, pipe the caramel on top of the apples.
- Cut out same-size shapes from Sesame & Speculoos Crunch and place on top of the caramel.
- Freeze the insert.
- Pipe the milk chocolate mousse into pastry moulds , fill just above half not full
- Press the insert into the mousse
- Close off the mould with mousse and freeze.
- After freezing: unmould and spray with a spraygun mix (1:1 cocoa butter + Power 41 chocolate)
- Place the mousse on top of the sablé.
- Finish with the chocolate decoration.
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