Apple Entremet

Banana Cake

• Combine all the Ingredients together. Mix for 4 minutes at medium speed. Transfer to a 12x16 sheet tray lined with parchment paper. Bake at 180C for 25 minutes. Let it cool. Cut with 3 diameter rings then set aside.

Tart

• Combine all the Ingredients together then mix until homogenous. Laminate to 5mm then cut with heart shaped cutters. Transfer to a sheet tray lined with silpan then bake at 180c for 10 minutes.

Cinnamon Streusel

• Combine flour, brown sugar, white sugar, cinnamon, and a pinch of salt in a bowl, then add either cold diced butter and rub it into the dry ingredients until it forms coarse crumbs, or melted butter if you prefer chunkier clumps; mix until the texture resembles wet sand, chill the streusel for 10–20 minutes to firm it up, then sprinkle it over your batter and bake as normal until golden and crisp.

Cinnamon Apple

• Bring all the ingredients to boil except the gelatin mass. Remove from the heat, add the gelatin mass then mix until well combined. Pipe onto silicone mold.

White Chocolate Glaze

• Combine the cold water and gelatin together. Heat water, milk and glucose. Pour over the chocolate.
• Mix gelatin, Red colorant and Magnifier Neutre a blend until smooth.
• Let it set at room temperature for 24 hours. Melt to 35-40C then pour over the frozen mousse. Place on top of tart. Garnish with Chocolate decorations.

Salted Caramel Cremeux

• Melt 120g sugar with 20g glucose in a pot until it reaches a deep amber caramel, then carefully whisk in 200g warm heavy cream and 60g warm milk. In a separate bowl, whisk 90g egg yolks, temper with the hot caramel mixture, return to the pot, and cook to 82–84°C. Meanwhile, bloom 6g powdered gelatin in 30g cold water. Pour the hot caramel anglaise over 150g chopped white chocolate, add the bloomed gelatin, let sit for a minute, then blend until smooth. Finish by blending in 20g cold butter and 2–4g salt, strain if needed, then chill or freeze depending on use.

Cream Cheese Mousse

• Whip Festipak to medium peaks then set aside.
• Bloom gelatin powder to cold water.
• Make a pate a bomb Egg yolks, sugar.
• Add the cream-cheese to the warm pate a bomb then mix until smooth.
• Melt the gelatin powder
• Fold-in whipped cream.
• Fill the half apple silicone mold ¾ of the ube mousse then seal the mousse with the insert. Freeze overnight. 

Streusel Crunch

• Melt the Praline and Chocolate together then mix with the cinnamon crumble. Fill into the baked tarts then let it crystallized.