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Created by

  • Aleksandr PankratenkovChef
level 3

A warm autumn combination of candy apples and worldwide classic mango & passionfruit.

Recipe components

Used products

Shortbread

PreparationIngredients
Preparation

Mix cold butter and dry ingredients in a mixer bowl to crumbs.

Ingredients
  • 45g
    butter
  • 25g
    powdered sugar
  • 12g
    Plein Arôme
  • 15g
    almond flour
  • 85g
    flour
  • 1g
    salt
  • 1g
    baking powder
Preparation

Add to the crumbs, mix until smooth. Cool in a refrigerator. Spread a 2 mm thin layer, cut a 6 cm circle, bake at 160 °С for 10 min.

Ingredients
  • 20g
    eggs

Chocolate Sponge

Preparation

Mix and whip.

Ingredients
  • 1piece(s)
    Egg
  • 40g
    sugar
Preparation

Mix, add to eggs.

Ingredients
  • 100g
    almond milk (sugar free)
  • 40g
    oil
Preparation

Melt and add to egg mix.

Ingredients
  • 30g
    Tanzanie
Preparation

Mix, sift, mix with the liquids.

Ingredients
  • 50g
    flour
  • 8g
    Cocoa powder
  • 3g
    baking powder
  • 1g
    salt

Pour into the pan and bake at 180 °C for 10–12 min.

Candy apple

PreparationIngredients
Preparation

Dice finely.

Ingredients
  • 120g
    apple (Golden)
Preparation

Caramelize sugar, deglaze to hot puree. Add diced apples, cook for 4–5 minutes. Cool.

Ingredients
  • 50g
    sugar
  • 60g
    lime juice

Mango & passionfruit cremeux

PreparationIngredients
Preparation

Mix all ingredients in a saucepan, cook the cremeux to 82 °С.

Ingredients
  • 50g
    mango puree
  • 45g
    passion fruit puree
  • 1piece(s)
    Egg
  • 50g
    Egg yolk
  • 70g
    sugar
Preparation

Add pre-soaked gelatin, cool the cremeux to 45 °С.

Ingredients
  • 3g
    gelatin
Preparation

Add to the cooled cremeux, mix with blender, leave in a refrigerator to stabilize.

Ingredients
  • 70g
    butter

Whipped caramel ganache

PreparationIngredients
Preparation

Heat the cream to boiling. Add to the chocolate and pre-soaked gelatin.

Ingredients
  • 5g
    gelatin
  • 85g
    Zéphyr™ Caramel
  • 85g
    35% cream
Preparation

Add cold cream to the chocolate mixture, mix with blender. Leave in a refrigerator to stabilize. Whip before use.

Ingredients
  • 150g
    cream