Brûlée Mousse and Apple

SABLÉE DOUGH

Ingredients

  • 1000 g.
  • Nevada sugar
  • 865 g.
  • Butter
  • 335 g.
  • Whole egg
  • 100 g.
  • Whole Milk
  • 2000 g.
  • Flour W200
  • c/s
  • Vanilla and salt

Elaboration

Cream the butter with sugar Nevada. Little by little, add eggs and milk to combine them with the dough. Add pinch of salt and vanilla. Incorporate the flour. Cut and shape. Work all ingredients at room temperature. Bake: 180ºC Time: 20 minutes  

CRÈME BRULÉE MOUSSE

Ingredients

  • 1000 g.
  • Cream 35%
  • 200 g.
  • Trebon Neutro
  • 200 g.
  • Water
  • 300 g.
  • Les Crèmes Brûlée

Elaboration

Mix Trebon Neutro with the water at 50-55ºC and with Les Crèmes Brûlée. Add the semi-mounted cream.

GELIFIED APPLE

Ingredients

  • 500 g.
  • Moorea Apple
  • 50 g.
  • Water
  • 5 g.
  • Gelatine sheets

Elaboration

Heat and mix the water and the Moorea Apple, add the gelatine in sheets previously hydrated, fill moulds and freeze.

Assembly and finishing

    1.Apply the Crème Brûlée Mousse over a base of caramelized puff pastry, and place the Sablée ring over the Mousse.

    2.Finishoff withthe gelified apple and decorate to taste.

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