Poached Apples with Textures of Caramel

Yield: 20 Servings

Caramel Cream

Granulated Sugar		3.5oz (100g)
Frutta Prima Stylized Vanilla Beans, Planifolia from Indonesia (590101)		1 each
Heavy Cream		17.6oz (500g)
Texturas Iota (622021)		0.03oz (1g)
Salt		Pinch
Egg Yolk		1oz (28g)

In a sauce pan make a dry caramel with the sugar, add the scraped vanilla bean. Using an emersion blender, combine the heavy cream and Iota; place in the microwave to slightly heat up. Deglaze the caramel with warmed cream. Temper in yolks, and cook to 365ºF/185ºC. Pipe into Silikomart Mini Bar Mold (591068) and freeze.

Poached Apples

Granny Smith Apples, Peeled & Cubed		8 each
Granulated Sugar		32oz (900g)
Apple Juice		32oz (900g)
Frutta Prima Stylized Vanilla Beans, Planifolia from Indonesia (590101)		1 each

Combine the sugar, apple juice and the scraped vanilla bean in a sauce pot, add the cubed apples and slowly poach for 1 hour. Strain apples and cool.

Hazelnut Streusel

Sugar		2.6oz (75g)
Cake Flour		2.6oz (75g)
Salt		0.03oz (1g)
N.U.T Hazelnut Flour (018042)		2.6oz (75g)
Butter, Cubed		2.6oz (75g)

Combine all ingredients in the bowl of a stand mixer. Paddle until butter cubes have disappeared. Form logs and wrap in plastic. Place in freezer and set aside. Place a rectangular frame onto a parchment paper lined sheet pan. Using a cheese grater, grate the frozen streusal in an even layer on a parchment lined sheet pan.  Bake at 350ºF/176ºC for 8-10 minutes or until golden brown, and then allow it to cool.

Salted Caramel

Pastry Ideale Glucose (505092)		3.4oz (95g)
Granulated Sugar		4.4oz (125g)
Butter		0.7oz (20g)
Heavy Cream, Warm		7.1oz (205g)
Salt		0.1oz (3g)

In a pot, combine the glucose and sugar and cook until desired shade of caramel is achieved. Add the butter and warm cream, and then cook to 217ºF /103ºC. Remove the caramel from the heat and whisk in the salt. Allow to come to room temperature.

Salted Caramel Ice Cream

Granulated Sugar		10.5oz (300g)
Butter		2oz (56g)
Sea Salt		0.1oz (3g)
Heavy Cream, Warm		8.8oz (250g)
Frutta Prima Original Tahitian Vanilla Beans (596102)		1 each
Egg Yolks		3.5oz (100g)
Milk		17.6oz (500g)

In a pot, make a dry caramel with the sugar. Whisk in the butter and salt, then the warm heavy cream. Temper the yolks with the caramel mixture. Add the yolks to the pot and cook until it reaches 183ºF/84ºC. Strain into the milk, then cool and refrigerate overnight. Process in an ice cream machine, store in the freezer.

Spiced Micro Sponge

Egg Whites		8oz (225g)
Granulated Sugar		2.8oz (80g)
N.U.T. Almond Flour (204162)		3.2oz (90g)
All-Purpose Flour		1.1oz (30g)
Ground Cinnamon		0.04oz (1g)
Fresh Ginger, Grated		0.1oz (3g)
Whole Nutmeg, Grated		0.2oz (5g)

Combine all ingredients with an immersion blender and place into a whipped cream canister with 2 charges. Refrigerate on its side for at least 2 hours before use. Fill a 12 ounce plastic container a little less than half full. Place in the microwave on high power for 30 seconds. Invert the cup until the sponge cools.

Florentine Mix with Honey

Zürimix Florentine Mix with Honey (041020)

10.5oz (300g)

Sprinkle the Florentine mix onto a parchment lined sheet pan. Bake at 350ºF/176°C, for 8 minutes or until golden. Wearing gloves cut out artistic shapes and bend. Allow to cool.

Florentine Mix with Honey

Spoon the Salted Caramel on the plate, arrange the Poached Apples and the Hazelnut Streusel.  Then place the Caramel Cream along the edge, add a piece of Spiced Micro Sponge, finish with a quenelle of Salted Caramel Ice Cream and a Florentine Honey Tuile.