Apple Trompe-l’œil

Ingredients

• 300 ml 30% heavy cream (Divided into 150 ml to heat and 150 ml cold)
• 140 g White chocolate (For the whipped ganache)
• 1 feuille Gelatin (Rehydrated in cold water, then squeezed dry)
• 1 Vanilla bean (Split and scraped; infuse the pod in the cream)
• 2 Royal Gala apples (Cut into small cubes)
• 20 g Butter
• 40 g Sugar (The ingredient list gives 40 g, but the caramelization steps indicate 30 g; quantity retained according to the ingredient list)
• 150 g White chocolate (For the coating)
• 150 g Cocoa butter (The ingredient list gives 150 g; the steps indicate 30 g)
• Oil-soluble green food coloring (As needed to obtain the desired color)
• Marzipan or an apple stem (To form the stem; optional)
• Cold water (For soaking the gelatin)

Steps

1. 1

   Soak the gelatin sheet in cold water for 10 minutes, then squeeze it dry. Split and scrape the vanilla bean.

2. 2

   Heat 150 ml of cream with the vanilla until boiling. Remove the pod, add the squeezed gelatin, and stir until dissolved.

3. 3

   Pour the hot cream over the 140 g of white chocolate intended for the ganache and stir until smooth.

4. 4

   Add the remaining 150 ml of cold cream. Blend with an immersion blender, cover with plastic wrap directly on the surface, and let crystallize in the refrigerator for at least 4 hours, ideally overnight.

5. 5

   Cut the apples into small cubes.

6. 6

   Melt the butter in a frying pan, then add the apples and sugar. Caramelize for 8 to 12 minutes, until the apples are tender, then set aside.

7. 7

   The next day, whip the chilled ganache with an electric mixer until fluffy and able to hold its shape.

8. 8

   Using a piping bag, pipe a layer of ganache onto the bottom and sides of each cavity in half-sphere molds.

9. 9

   Place a generous spoonful of caramelized apples in the center, then cover with ganache and smooth the surface.

10. 10

    Place the half-spheres in the freezer for 4 to 5 hours.

11. 11

    Pipe a little ganache onto one half-sphere and join the half-spheres in pairs. Smooth the seam, then return the apples to the freezer for at least 4 hours.

12. 12

    Unmold the frozen apples and lightly grate their surface to give them a smooth shape. Make a small indentation on top to create the space for the stem.

13. 13

    Melt the white chocolate intended for the coating together with the cocoa butter. Add the oil-soluble green coloring until the desired color is achieved, then keep the coating between 28 and 33 °C.

14. 14

    Dip the frozen apples in the green coating. Add a marzipan stem or a real apple stem.

15. 15

    Let the apples thaw in the refrigerator for 3 hours before serving.

Notes

The source contains discrepancies in the quantities: it lists 140 g of white chocolate for the ganache, but the steps mention 100 g; it lists 40 g of sugar, but the steps mention 30 g; and it lists 150 g of cocoa butter for the coating, but the steps mention 30 g. The quantities from the ingredient list have been retained. The number of servings is not specified; estimated at approximately 6 apples, depending on the size of the molds.

Nutrition per serving

• dessert
• pastry
• chocolate
• apple
• freezing
• make-ahead