You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
Step01
Viennese Sponge
230g egg yolks
620g whole eggs
480g caster sugar
385g egg whites
155g caster sugar
310g cake flour
In a food processor, beat the yolks, whole eggs and the larger quantity of caster sugar. Whip the egg whites and add the remaining sugar. Combine the whipped egg whites with the first mixture and then add the sifted flour. Pour the mixture onto a silicone mat and spread evenly. Bake at 230°C for around 6 minutes in a fan oven.
Step02
Lemon Vanilla Syrup For Feeding
400g water
400g lemon juice
400g caster sugar
2 Tahitian vanilla beans
Bring the water, sugar, lemon juice and the split and scraped vanilla bean to the boil. Set aside in the refrigerator.
Step03
Whipped Ganache
300g whipping cream 35% fat
30g invert sugar
35g glucose syrup
490g TANARIVA LACTEE 33%
70g MANJARI PURE PATE 100%
5g fleur de sel
850g whipping cream 35% fat
Bring the cream, invert sugar and glucose to the boil. Slowly pour the boiling mixture onto the melted chocolates, mixing in the center to create a glossy core with a certain elasticity, signifying the start of the emulsion process. Continue gradually adding the liquid. Process to perfect the emulsion. Add the chilled cream and salt and blend again. Place in the refrigerator and leave to set overnight if possible. Whip.
Step04
Caramel Apple Compote
2100g Granny Smith apples
140g dry butter 84%
460g caster sugar
210g whipping cream 35% fat
20g gelatin
80g Manzana liqueur
Soak the gelatin in a large quantity of water and drain well. Dice the apples and fry them for a few minutes. Drain. Meanwhile, make a light dry caramel and then stop the cooking with the butter and warmed cream. Add the gelatin and the liqueur. Immediately return the apples to the caramel, bring to the boil and set aside in the refrigerator.
Step05
Absolu Spray Glaze
500g ABSOLU CRISTAL NAPPAGE NEUTRE
50g water
Boil the Absolu Cristal with the water and blend. Spray immediately at a temperature of around 80°C.
Assembly and finishing
Feed each sponge with 400g of Lemon Vanilla Syrup. Spread 1000g of Caramel Apple Compote on each sponge. Then spread 400g of Whipped Ganache on top and roll up in a log. Press the log to ensure an even shape and then place in the Large U molds. Blast freeze. Coat the logs with the remaining Whipped Tanariva Ganache. Finely chop some milk chocolate beans in a food processor to obtain small granules of chocolate. Take care not to over-process which could result in the chocolate melting. Coat the logs with the chopped milk chocolate. Spray the logs with the hot Absolu Spray Glaze. Use some tempered couverture and a piping bag with no nozzle to create chocolate decorations with some cocoa powder (see photo). Add a house logo.