Caramelia Apple Toffee | Valrhona
Drain the apple cubes on a paper towel.Spread 160g of apple cubes in each 20cm side frame.Pour the caramel vanilla jelly over the apple cubes and set aside
Ingredients
- 100g sugar
- 1ea vanilla bean
- 400g apple juice
- 8g gelatin
- 250g apple juice
- 30g sugar
- 200g braeburn apple
- 150g whipping cream 35%
- 150g whole milk
- 60g egg yolks
- 485g CAREMELIA 36%
- 450g whipping cream 35% (whipped)
- 300g granny Smith apple
- 150g apple Juice
- 100g ABSOLU CRISTAL NEUTRAL GLAZE
- 900g water
- 70g skim milk powder
- 85g sugar
- 60g atomized glucose
- 15g sugar
- 7g sorbet stabilizer
- 375g CARAMELIA 36%
- 120g brioche
- 180g sugar
- 90g butter
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