Chocolate Finger Tatin - Puratos

Method

Hazelnut Short Crust

Combine dry ingredients in a mixing bowl with a paddle.
Add the butter and mix until the butter is in small pieces.
Add the eggs and mix to combine.
Wrap and refrigerate.
Once cold, roll out to 3 mm.
Cut into rectangels and bake at 350°F until baked through.

Chocolate Passion Fruit Mousse

Boil the cream and pour over the chocolate, add the passionfruit puree.
Mix to obtain a smooth and homogeneus texture.
When the mixture reaches 95° incorporate the whipped cream.
Pipe into rectangle molds, pipe in some Deli Caramel, then freeze.

Chocolate Spray

Warm up the chocolate and the cocoa butter to 90° F

Apple Finger

Bloom the gelatin in ice water.
Warm up half of the Topfil and add the gelatin.
Mix to dissolve.
Add remaining Topfil, mix to incorporate, then deposit into molds and freeze.

Assembly

Unmold the chocolate and passion fruit mousse and spray with the chocolate spray.
Unmold the Apple Finger and glaze with Harmony Sublimo.
Place the Chocolate mousse on top of the hazelnut short crust.
Place the Apple Finger on top of the chocolate mousse.
Decorate as desired.

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