Apple & Caramel Mini Entremets - Illustrated recipe
Caramel crémeux: To make these apple/caramel mini entremets recipe, start by preparing the caramel crémeux. First, mix the powdered gelatin with the hydration water (tap water or mineral water),...
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Cooking tools:
- Kitchen scale
- Saucepan
- Maryse spatula
- Digital probe thermometer
- Pastry bowl
- Pouring pitcher
- Immersion blender
- Petit four silicone mould
- Plastic wrap
- Nonstick skillet
- Spatula
- Match
- Kitchen torch
- Food container
- Stand mixer
- Flat paddle attachment
- Rolling pin
- Rolling pin guides
- Plain round cookie cutter
- Perforated baking sheet
- Non-stick bread baking mat
- Perforated baking mat
- Oven
- Cranked spatula
- Whisk
- Milk saucepan
- Chef's knife
- Mixing bowl
- Cooling rack
- Fine-mesh sieve
Ingredients
- 13g glucose syrup
- 25g water
- 80g caster sugar
- 160g heavy cream, 35% fat
- 2 egg yolks
- 2g gelatin powder (200 bloom)
- 10g water for hydration
- 1 pinch fleur de sel from Guérande
- 4 Canada apples (or other varieties... Granny, Royal Gala)
- 35g butter
- 35g caster sugar
- 2.5cl Calvados
- 60g softened butter
- 40g icing sugar
- 25g egg
- 15g almond powder
- 105g flour type 55
- 1 pinch fine salt
- 1g liquid vanilla
- 1 g of baking powder
- 250g milk
- 1/4 vanilla bean from solid vanilla Tadoka or 1/2 vanilla pod
- 50g egg yolks
- 60g caster sugar
- 20g custard powder
- 20g butter
- 3g gelatin powder (200 bloom)
- 15g water for hydration
- 200g heavy cream, 35% fat
- 1 yellow velvet spray
- 1 red velvet spray
- 50g dark chocolate (e.g., Ocoa dark couverture chocolate 70%)
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