Caramel Apple "Pie" - Puratos

Composition:

Pie Dough
Almond Creme
Caramel Mousse
Chocolate Spray
Amber Almond Coating

Instructions

Pie Dough Method

In a mixer with a paddle attachment, combine the butter, sugar and salt and blend until smooth.
Add the egg yolks and mix until blended.
Add ½ of the flour, followed by the water, followed by the remaining flour. Mix until just combined.
Refrigerate and then laminate to 3mm.
Line a half sheet pan with the dough.

Almond Creme Method

Cream together the butter, brown sugar, salt and cinnamon.
Add the eggs, followed by the almond flour and flour.
Mix until just combined.

Caramel Mousse Method

Soak the gelatin in ice water.
Whip the cream to soft peak.
Heat up the milk and add the soaked gelatin sheets.
Add the Deli Caramel.
When mixture cools to 90°F, fold in the soft whipped cream.

Chocolate Spray Method

Heat to 113° F.

Amber Almond Coating

Spread a layer of Vivafil Apple over the pie crust.
Spread the almond creme over the Vivafil.
Top with a layer of Topfil Plus Apple Cubes.
Bake at 400°F until baked through.
Cut into desired size.
Freeze.
As soon as the caramel mousse is made, insert a piece of the baked apple pie. Smooth the mousse and then freeze.
Once frozen, unmold and spray with green chocolate.
Dip in the Amber almond coating.

Decoration Method

Pipe the Deli Caramel in a corkscrew pattern on top of the dessert.

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