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.
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.