Granny Smith Apple Trompe-l’œil Entremets

Ingredients

• Granny Smith apples (For the caramelized brunoise and apple purée; quantity not specified.)
• Caramel (For stewing the brunoise; recipe and quantity not specified.)
• 100 g Granny Smith apple compote or purée (Approximately; the chef prepares it fairly liquid and only lightly sweetened. He indicates that the apples can be cooked with water, but the quantity of water is not specified.)
• 100 g Agar-agar (The chef specifies that he used approximately two knife-tip measures, described during the exchange as a generous tsp.)
• 100 g Whipped cream (Whipped cream, specified in an amount equal to the apple purée.)
• 50 g Almond flour
• 50 g Powdered sugar
• 50 g Granulated sugar (The transcript specifies “powdered sugar” in the original wording.)
• 16 g Flour
• 2 Egg whites
• Green apple velvet spray with white chocolate (Decorative spray can; quantity not specified.)
• Green apples, thinly sliced (For plating, cut with a mandoline; quantity not specified.)
• Dark chocolate (For making the small decorative stems; quantity not specified.)
• Green apple gel (For plating; quantity and preparation not specified.)

Steps

1. 1

   Peel one or more Granny Smith apples and cut them into small, even dice to make a brunoise. The quantity of apples is not specified.

2. 2

   Prepare a caramel in a saucepan. Add the apple brunoise and allow it to stew gently, monitoring it so that the caramel does not color too quickly.

3. 3

   Distribute the caramelized brunoise among hemisphere molds to form the inserts. Chill or freeze them until set.

4. 4

   In another saucepan, heat 100 g of apple compote or purée with 1 tsp of agar-agar, stirring. Heat sufficiently for the agar-agar to dissolve; no duration is specified.

5. 5

   Allow the agar-agar apple purée to cool slightly, until it can be mixed with the whipped cream.

6. 6

   Fold 100 g of whipped cream into the cooled purée to make the entremets mixture. The chef indicates using equal parts cream and purée.

7. 7

   Transfer the mixture to a piping bag to make filling the molds easier.

8. 8

   Fill the apple-shaped molds halfway with the mixture. Chill them until the mousse begins to set. The description indicates 2 hours; the transcript suggests closer to 2 to 3 hours before adding the insert.

9. 9

   Prepare the dacquoise by mixing 50 g of almond flour, 50 g of powdered sugar, 50 g of granulated sugar, 16 g of flour, and 2 egg whites. The details for assembling the batter are not specified.

10. 10

    Bake the dacquoise for 13 minutes at 180 °C. Allow it to cool, then cut out small disks with a cutter; the chef indicates approximately 16 biscuits measuring 4 cm in diameter.

11. 11

    Quickly unmold the caramelized apple inserts and join them in pairs to form a ball.

12. 12

    Place one insert ball in the center of each mold. Cover it with the entremets mixture, then place a dacquoise disk on top to finish the apple.

13. 13

    Freeze the entremets until thoroughly set and firm enough to unmold. The transcript indicates approximately 12 hours of freezing after sealing the molds.

14. 14

    Unmold the entremets while they are fully frozen. Spray their surface with the green apple velvet white chocolate coating.

15. 15

    For plating, cut green apple slices with a mandoline and arrange them on the plates. Place one entremets in the center of each plate, then add a small dark chocolate decorative stem and some green apple gel.

Notes

The recipe does not specify the total quantity of apples or the preparation of the caramel, apple gel, or small chocolate stems. The transcript mentions that homemade purée can be made with apples and water, but without specifying the amount of water; it advises against apple juice because it would make the mixture set less effectively. The chef indicates that the trompe-l’œil can also be made in a standard mold. The estimated total time includes setting and freezing periods; the description mentions 2 hours of chilling, while the transcript suggests 2 to 3 hours before adding the insert and approximately 12 hours after assembly.

Nutrition per serving

• dessert
• pastry
• French
• apple
• trompe-l’œil
• frozen
• holidays
• dacquoise