Toffee Apple pie

Floral Beauty Recipe: Apple Pie Originated in England The first written apple pie recipe goes back to 1381 in b) England. It was made by Geoffrey Chaucer and included apples, figs, raisins, pears and a pastry shell (but no sugar) My rendition of an Old Time Favorite with a Modern Twist that keeps the core elements but brings visual a new dimension using the Dobla coupole green Product Total Weight: 95gr per serving x 1 Person ( Recipe makes 50-60 portions)

Preparation

Ingredients

CRÈME BRULEE CREAM 25GR PER ITEM
35% Cream 500gr
Sinfonia Bianco 500gr
35% Cream 600gr
Joy-paste Madagascar Vanglia 10gr
Joy-paste Mela Verde 50gr
Total 1660gr

TOFFEE APPLE CARAMEL 20GR PER ITEM
Egg whites 150gr
Ground almonds 80gr
Sugar 80gr
Flour 30gr
Egg yolk 60gr
Total 400gr

APPLE SPONGE 5GR PER ITEM
Honey 200g
Lemon Thyme 2g
Toffee dor 100g
Fruttidor Miele 90% 500g
Sea Salt 4g

CARAMEL SABLEE 10GR PER ITEM
T45 Flour 400gr
Icing Sugar 183gr
Unsalted Butter 190gr
Toffee Dor Caramel 190gr
Sea Salt 4gr
Egg Yolks 80gr
Lemon Zest 10gr
Lemon Juice 20gr
Orange Zest 5gr
Vangilia Madascagar 4gr
Total 946gr

ASSEMBLY
Dobla Apple Coupole Green 25gr
Burnt Toffee Apple Caramel 20gr
Crème Brulee Cream 25gr
Caramel Sableer 10gr
Apple Sponge 5gr
Chocolate Stem 5gr
2D Leaf 5gr
Total 95gr

Recipe

Download pdf (4kB)

CRÈME BRULEE CREAM. 25GR PER ITEM
Bring to boil 1 part 500g cream, pour over white chocolate and emulsify. Add vanglia and mela verde, leave to cool to 29-30°C. Semi whip 600g cream, fold into mix, fill desired sphere mould. Pipe compote directly into middle and freeze in blast chiller.
TOFFEE APPLE CARAMEL 20GR PER ITEM
In a dry pan, caramelize the honey until golden browm, remove from heat, add lemon thyme and leave to chill to 5°C. Combine with Fruttidor Miel, add salt.
APPLE SPONGE 5GR PER ITEM
Mix all the ingredients in a blender until smooth. Sieve and then pour into a half-litre siphon. Aerate with 2 whipping cream chargers (N2O). Spray the mixture into a paper coffee cup in which a hole has been made in the bottom. Fill the cups no more than half-full. Place in the microwave at full power for 40 seconds. Allow to cool upside down.
CARAMEL SABLEE 10GR PER ITEM
Place all ingredients in a mixer with paddle. Beat until fully formed into a dough. Roll to 3mm and chill 30 minutes. Cook on silicone mat at 150°C for 18 minutes.
ASSEMBLY, LAYOUT AND FINISHING 
Take the Dobla coupole green and fill half way with the burnt apple caramel fill, then top dome off with crème brulee cream. Place apple sponge on top and sit onto of the biscuit. Finish with the dobla touch of the 2D curvy leaf and chocolate apple stem to create a magical dessert.