My dessert for the second episode of the TV Show, that the chef Cyril Lignac loved !
My second dessert at the Pastry Show
And under the tent were not only placed apples, but also dwarfs
No brainer : This episode was all about Snow White and the Seven Dwarfs
And Cyril Lignac asked us to invent a dessert with apples
And with the little time we had to make this dessert, I decided to celebrate the Washington Apples, not only because I live in California and that I know most of the apples I eat are from the Washington State, but also because this was an occasion to celebrate George Washington
The technique I am using is unique : I make a caramel, wait for it to harden, and cook apple halves in a silicone mold with the hardened caramel
And to be honest, I was a tad disappointed with the result... here's a mugshot to prove it:
With the little time we had to finish ( a couple hours ), I couldn't finish this dessert. However, upon tasting, DEFAUT told me that the apple taste was just excellent
Cyril liked the way the apple was caramelized !
And with this thumbs up he gave me, I started to smile !
And Cyril then told me on camera "You are in the game !" meaning "That will do it !"
About this recipe
And after those remarks, I received a lot of requests on my Instagram Account to post the recipe on my blog, which is what I am doing here !!
Compared to the version that I made live at the TV show, I am showing you a slightly different version : I skipped the pecan sponge, and I am adding the whipped ganache, that I am piping with a Leaf Cake Decorating Tip, to decorate the apple with nice leaves
You will love this taste ! We have something in France that is called "Tarte Tatin" that is close to this recipe, but I find this recipe more elegant
You will love making this recipe, and you will love eating it, trust me !
1. In a saucepan, melt one third (4 Tablespoons or 50 g) of the Sugar
2. Do not stir with a spatula ! This could cristallize the sugar
3. Once the first third has melted, sprinkle and cover with the second third (4 Tablespoons or 50 g)
4. Once melted, repeat with the last third
5. Avoid burning the caramel ! You want a light golden caramel, not dark !
6. Pour onto a silicone mat. Caramel burns, be careful !
7. Let the caramel cool down and solidify
8. Once solidified, break the caramel into pieces
9. For the baking, you will need a "half spheres" silicone mold
11. Add in the caramel in the silicon cavities
12. For this dessert, I am using Washington State apples : my favorite ! What you really need is Red Apple, sweet, and quite firm (otherwise they would melt too much)
13. Peel and core the Apples (2)
14. Place the half apples (cut vertically), flat side towards you
15. Cover with a silicone mat : this will avoid the caramel to burst as it bakes
16. Bake at 400 °F / 200 °C for about 1 hour to 1 hour 30 minutes
17. Let cool at room temperature
18. You will see that some caramel looks "burned" in empty cavities. After use, you can clean this by letting the mold sit in hot water
19. Keep the apples in the silicon mold
20. Once at room temperature, cover with film wrap and place in the refrigerator for 2 hours
21. For the shells (or "cookies"), you will need Sweet Shortcrust Pastry
23. Also, note that I mentioned the final weigh that is needed before baking ( 10 oz or 280 g), but you need to make a bit more to make it more convenient to roll and cut
25. Cool down in the fridge for about 2 hours (this stabilizes the dough)
26. Remove from the fridge, and cut circles, using a cookie cutter (or a glass), 4.33" (or 4 21/64" or 11 cm) in diameter
27. Remove those trimmings
28. Prick with a fork
29. Bake in preheated oven at 305 °F / 150 °C for about 10/15 minutes
30. Eggwash the half-baked cookie
31. Continue baking at 320 °F / 160 °C for 5 minutes
32. Take out, let cool down at room temperature
The Whipped Ganache
33. Bloom the Gelatin Sheets (0.14 oz or 4 g) in cold water
34. Warm half of Whipping Cream (⅔ Cup or 150 g) and keep the other half in the fridge
35. Place the White Chocolate (¼ lbs or 100 g) in a large bowl
36. Cook until the cream boils
37. Pour in the Whipping Cream into the bowl with the White Chocolate (¼ lbs or 100 g)
38. Squeeze the bloomed gelatin in your hand
39. Add in the bloomed gelatin in the hot liquid
40. Gently stir, with a wire whip
41. Add in the 2nd half Whipping Cream (⅔ Cup or 150 g) that you had kept in the fridge
42. Pour in the Apple Liquor (1 teaspoon or 9 g)
43. Wrap airtight
44. Refrigerate for at least 2 hours
45. Remove from the fridge, remove 2 hours
47. Fill a Pastry Bag with this whipped ganache
48. Use a Piping Tip that you can use to pipe leaves
50. The Wilton reference is : Piping Tip "Wilton 366"
51. Warm the Neutral Glaze (⅔ Cup or 200 g) to make it liquid, but it must not be hot
54. Glaze the caramelized apples with the Neutral Glaze (⅔ Cup or 200 g)
55. Start by placing with a spoon a small quantity of whipped ganache onto the center of the shell : This is a trick that will help to "lift" and keep the round shape of the apple
56. Place a caramelized apple over
57. Using the leaf piping tip, pipe leaves around the apple
58. If that's the first time you are using this piping tip, do a "dry run" on the table. One thing to know is that to make those leaves "horizontally", you will need to place the piping tip "vertically" which seems counter-intuitive at first
59. I like to pipe 2 or 3 layers
60. For the "apple flower", this is something that you may or may not do depending on your time
61. In a saucepan, boil the Water (½ Cup or 100 g) and the Sugar (½ Cup or 100 g)
62. Remove from heat and pour in the Lemon Juice (2 teaspoons or 12 g)
64. Pour in those slices in the syrup (the lemon juice avoids the apple to turn brown)
66. Finish by placing those flowers over the apples
Place in the fridge for 2 hours before serving
A beautiful and delicious apple dessert ! Bon appétit !