TOFFEE APPLE

cost
difficulty
cold
Recipe
Take a bite out of life with our candy apple! The crunchy Délifrance A La Folie! vanilla tart shell, the vanilla apple compote and the apple mousse will make your customer's heart melt!
Preparation : 2H
APPLE MOUSSE
Peel the apples and blend with the lemon juice, and pre-soaked gelatine, and cream heated to 65°C.
Cool the mixture down to 25°C.
Add the whipped cream and use immediately.

VANILLA-FLAVOURED APPLE COMPOTE
Cut the apples into cubes of approx. 5 mm in diameter.
Boil the sugar in 100 g of water and add the diced apple.
Cook for five minutes, add the pectin mixed with 20 g of sugar and boil for a further 2 minutes.
Add the vanilla and leave to cool.
Stir with a spatula before use.

RED ICING
Bring the cream to a boil with the NH pectin (mixed with 20 g of sugar) for 2 minutes.
Pour half over the white chocolate, mix vigorously then add the rest of the cream.
Add colouring until you obtain a bright red colour. Cool to 35°C before use.

RED GLAZE
Bring the water and the sugar to a boil, add red colouring and the soaked gelatin.
Cool to 35°C before use.
Dressing : 5 min
1. Line an apple-shaped silicon mould with the apple-flavoured mousse.
2. Fill the centre of the mould with apple compote and cover with the mousse. Freeze.
3. Remove from mould and successively apply the icing and the glaze.
4. Fill a Délifrance A La Folie! vanilla tart shell with the apple mousse and add the iced apple.
5. Add a stem and a chocolate leaf to the apple.
6. Decorate the edges of the tart with whipped cream.
7. Allow the tart to defrost for 4 h before serving.