Apple

a very beautiful and tasty pastry with a dream combination in flavours!! a creamy vanilla mousse, with a liquid heart of pistachio caramel on a crunchy cinnamon streusel, decorated with an apple compote!

I can tell you that the pistachio caramel is sooo amazing good, that you can eat it alone, without anything… that’s what I did 😉

Ingredients:

cinnamon streusel
25g sugar
25g butter
25g almond flour
21g flour
cinnamon

joconde biscuit
33g icing sugar
33g almond flour
1 egg
5g flour
33g egg whites
5g icing sugar

vanilla mousse
1 gelatin leaf
30g egg yolks
15g sugar
1 vanilla bean
200g whipped cream

salted pistachio caramel
30g sugar
10g water
60g pistachio

23g sugar
12g glucose
50g whipped cream
12g milk
25g glucose
17g butter

green apple compote
granny smith
lemon juice
sugar
vanilla bean
gelatin

glacage
1 gelatin leaf
75g white chocolate
30g milk
7g water
12g glucose
green colour

cinnamon streusel:
crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide a thin layer in a small baking ring (8cm) and bake at 160C for about 15 min., leave to cool

joconde bisuit:
mix the egg whites and add the icing sugar. Mix the eggs with the icing sugar, add the almond flour, flour and the meringue. Divide thinly over a baking tray and bake at 190C for about 8 min. Leave to cool and take small circles of the biscuit (8 cm) with baking rings

salted pistachio caramel:
heat the sugar and water till 121C, pour it over the roasted pistachio nuts, leave to cool, put in a blender, add some 2 tbsp oil and mix till you get a nice pasta, add a pinch of sea salt.

Heat the sugar and glucose till 185C, add the warm whipped cream, milk and glucose. Heat it together till you get a nice creamy caramel, cool it till 70C, add the butter and the pistachio pasta. Pour into small half-spheres silicone molds and put in the freezer

vanilla mousse:
mix the egg yolks with the sugar. Heat 100ml whipped cream with the vanilla bean seeds, add to the egg yolks and cook together till 85C. Add the (pre) soaked gelatin and cool it til 30C, add carefully the mixed whipped cream (100ml). Pour the mousse into small baking rings (8cm), place the frozen pistachio caramel and push it down a little, add a slice of joconde biscuit on top and put it in the freezer

apple compote:
cut the apples in little cubes, add some sugar, lemon juice and vanilla bean seeds, cook it short. Add the (pre) soaked gelatin, pour it into small half-spheres silicone molds and put it in the freezer

glacage:
heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some green colour, till you get a nice light green glacage colour. Take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen pastries!

divide each pastry over the cinnamon streusel. Place the apple compote on top and decorate with whipped cream, caramel and apple pieces!