Layer Cake Method
  • Using the paddle attachment, mix the the powder and the first part of water 1 min on low speed and scrape. 
  • Increase on medium speed for 2 min, add the oil and the second part of water and repeat the mixing process. 
  • Add the last portion of water and repeat the mixing process. 
  • Spread on a half baking tray lined with parchment paper and bake +/- 15 min at 350°F in a rack oven.

Crunchy Salted Caramel Method
  • Melt the chocolate, add the oil, salt and gently incorporate the royaltine.

White Chocolate Mousse Method
  • Whip the 470g of cream to a very soft peak and set aside. 
  • Combine the milk, cream and eggs, heat until 85°C to make a Crème Anglaise and strain over the chopped white chocolate with the cocoa butter. 
  • When the mixture reach 30-35°C fold in the whipped cream.

Translucent Green Glaze Method
  • Combine Harmony with the water and bring to a boil. 
  • Pour over Miror Neutre, color as desired and mix with an emergent blender. 
  • Use at 45°C.

Assembly method
  • Make the insert by cutting 6 discs at 10cm  
  • Into the layer cake (adjust to the used mold), spread the crunchy caramel on top and place 5 min in the cooler to set. 
  • Garnish with 120g of apple filling on top of the crunchy and freeze. 
  • Fill the silicone mold about half way and make sure to remove any air bubble. 
  • Place the insert in the center with the apple filling facing down and the layer cake closing the top. 
  • Blast freeze until set, glaze and decorate.


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