Appl'Ove - by Taste & Flavors

APPL’OVE

BY PASTRY CHEF LAURENT ALLEREAU
PHOENICIA HOTEL
Serves 12 | Preparation time 2 hrs
INGREDIENTS
  • 150g butter
  • 150g sugar
  • 150g almond powder
  • 1g salt
  • 115g flour
  • 25g cocoa powder
  • 10g raspberry dry freeze
  • 8g gelatin leaves
  • 150g raspberry purée
  • 150g strawberry purée
  • 40g sugar
  • 50g dry Hibiscus flower
  • 4g agar-agar
  • 1,350g cream
  • 420g dark chocolate
  • 14g gelatin leaves
  • 1,350g cream
  • 610g dark chocolate
  • 20g gelatin leaves
  • 2 pieces vanilla Madagascar pod
PREPARATION

1. Dice cold butter into cubes.

2. Sieve all the powders together.

3. Combine the butter to all dry ingredients in a kitchen mixer fitted with beater paddle attachment.

4. Spread the streusel evenly on baking trays line with silicon mat.

5. Bake at 150/160°, keep vent opened. Cool down in chiller.

6. Soak gelatin in a water & drain.

7. Place the Hibiscus flower to soak on cold purée for 24hours in chiller.

8. Strain the purée.

9. Boil the purée with the agar-agar and cook up to 90°C.

10. Add the drained gelatin leaves.

11. Pour in chiller 12 hours to cool down.

12. Blend with hand-blender and place on piping bag with small nozzle.

13. Soak gelatin in cold water for 20 minutes.

14. Boil half of the cream and add to the drained gelatin leaves.

15. Gradually pour the boiling hot cream over chopped dark chocolate.

16. Mix well and gradually add the second half of the cold cream. Set aside. Refrigerate to crystallize overnight.

17. Soak gelatin in cold water for 20 minutes.

18. Boil half of the cream and add to the drained gelatin leaves.

19. Gradually pour the boiling hot cream over chopped dark chocolate.

20. Mix well and gradually add the second half of the cold cream. Set aside. Refrigerate to crystallize overnight.

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