Like

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

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.

Mix and whip.

Mix, add to eggs.

Melt and add to egg mix.

Mix, sift, mix with the liquids.

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

Dice finely.

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

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

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

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

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

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