Caramelia Apple Toffee
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Ice cream maker
- Immersion blender
- Vacuum sealer
- Silicone baking mat
- Rolling pin
- Cake ring
- Kitchen scale
- Instant-read thermometer
- Fine-mesh sieve
- Plastic sheet
- Oven
- Stove
- Microwave
- Refrigerator
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Baking sheet
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Paper towel
- Airtight container
- Plate
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
- 300g basic custard
- 6g gelatin
- 485g CAREMELIA 36%
- 450g whipping cream 35% (whipped)
- 300g granny Smith apple
- 150g apple Juice
- 100g ABSOLU CRISTAL NEUTRAL GLAZE
- qs sugar
- 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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