Green Apple Entremet

yield: 6 tarts

Pâte Sucrée

Bake the pâte sucrée on the day when you are ready to assemble the tart; using 3" tart rings.

Apple Puree

250 grams granny smith apples (about 3-4 apples)
25 grams super fine sugar
25 grams water

Weigh out 250 grams of apples after peeled, cored and cut into 3/4" cubes.

Combined apples, sugar and water in a saucepan over medium heat. Cook until apples are very soft, about 15 minutes. Transfer to food processor and puree. Makes about 1/2 cup apple puree.

Apple Bavarian Cream

2 sheets gelatin
2 egg yolks
50 grams super fine sugar
1 vanilla bean, halved and seeds scraped
1/2 cup apple puree (see above), room temperature
200ml heavy cream

Soften the gelatin in a bowl of cold water.

Whisk egg yolks, sugar and vanilla seeds in a heat-proof bowl until pale and creamy. Add apple puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 185F. Remove from heat.

Squeeze the excess water from the gelatin. Stir gelatin into the apple mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature. (Alternatively, place cling wrap over surface of mixture, and place in freezer for about 5-10 minutes until it cools to room temperature.)

Meanwhile, whisk cream to firm peaks. When the apple mixture cools completely, carefully fold whipped cream into the apple mixture with a spatula until combine.

Spoon the apple bavarian cream in the cavities of 3" diameter semi-sphere silicon mold. Wrap the mold well with plastic wrap, and freeze until completely frozen.

Apple Compote

1 sheet gelatin
250 grams granny smith apples (about 3-4 apples)
25 grams super fine sugar
25 grams water
1 vanilla bean, halved and seeds scraped

Note: Weigh out 250 grams of apples after peeled, cored and cut into 3/4" cubes.

Soften the gelatin in a bowl of cold water.

Combined apples, sugar, water and vanilla pod and seeds in a saucepan over medium heat. Cook until apples soften slightly, about 5 minutes. The apples should lose the crunch, but still firm and not mushy. Remove vanilla pod.

Squeeze the excess water from the gelatin. Stir gelatin into the apple mixture until gelatin completely dissolves. Refrigerate for at least 4 hours. 

Caramel Filling

2 tablespoons water

1/2 cup sugar

1 tablespoon light corn syrup

1/4 cup heavy cream

1 tablespoon butter

1/2 teaspoon lemon juice

1/4 teaspoon fleur de sel or any salt

Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.

Stir together with a wooden spoon until the sugar is incorporated.

Cover the saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.

Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Pour the heavy cream into the mixture. Be careful here, the cream will cause the caramel to bubble up a bit. I used a large saucepan and it was no big deal.

Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.

Transfer to a small bowl and set aside to cool.

Glaze

4 sheets gelatin
250ml water
250 grams super fine sugar
A couple drops of green food coloring

Soften the gelatin in a bowl of cold water.

Combined water and sugar in a saucepan over medium heat, stir until sugar dissolves, and allow to bring to a boil for 5 minutes.

Squeeze the excess water from the gelatin. Stir gelatin into the sugar syrup. Add food coloring and stir to combine. Pour glaze into a jug and set aside to cool to room temperature (68 F) before use. 

Assemble

Make apple stems out of modeling chocolate.

Spoon apple compote into baked tart case. Drizzle the caramel sauce over the apples. Set aside.

Unmold the apple bavarian cream domes, and place on cooling rack set on a baking tray. Pour room temperature glaze over the domes. Note about the glaze- the first pour/coat of glaze will seems like it's not sticking to the dome. You will need to pour the glaze over the dome a few more times, letting each coat to set for half a minute before the next pour.

Carefully place the dome over the tart case. Stick a chocolate stem on top of the dome.

Allow to thaw tart before serving. (Note: Takes about 20 minutes to thaw at room temperature depending on the weather. Or 2-4 hours to thaw in the fridge.)