Caramel Apple Passion - Puratos

Method

Caramel Cream Cake

Mix all ingredients together for 5 minutes.
Spread 1200g per full sheet on a silpat.
Bake at 360°F for 8 to 10 minutes.

Passionfruit Caramel Cream

In a mixer with a whisk, blend passionfruit puree, water and Talento for 5 minutes on high speed.
Add the Deli Caramel and mix until combined.
Fold in whipped cream.

Praline Crunch

Melt the chocolate, add the praline and cereal.
Laminate to 3mm.

Apple Jelly

Bloom gelatin in cold water.
Heat Topfil Origins Washington Apple to 160°F.
Melt the gelatin in the microwave and add to the Topfil.

Assembly

Spread a bit of the Deli Caramel on top of the sheet of chocolate crunchy and adhere one sheet of Caramel Cream Cake.
Spread 1800g of Passionfruit caramel cream on top.
Add another layer of Caramel Cream Cake.
Top with Apple Jelly.
Freeze before glazing with Miroir Neutre.

About this Recipe:

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