Pral-Apple Cream Pie


  1. Pie Crust
  2. Praline Bavarian Cream
  3. Liquid Praline
  4. Hazelnut Cake
  5. Apple Jelly


Hazelnut Cake Method
  • Combine first four ingredients and mix on medium speed for 6 minutes with a paddle. 
  • Spread 4mm thick over a silpat. 
  • Sprinkle hazelnuts and bake at 400°F for 12 minutes or until baked through.

Apple Jelly
  • Bloom gelatin in cold water. 
  • Heat half of the Topfil with the gelatin to melt and dissolve the gelatin. 
  • Add remaining Topfil. 
  • Place 50g of the jelly into the bottom of a 4inch cake mold in a manner that doesn’t completely cover the bottom. We want the mousse that we will pour on next to come through in some spots.
  • Place 50g jelly between two 3 ½ inch square pieces of the hazelnut cake.
  • Freeze both.

Liquid Praline Method
  • Combine until smooth. 
  • Freeze 25g into a 3 ½ inch square mold.

Praline Bavarian Cream Method
  • Bloom gelatin in cold water. 
  • Whip the 70g of heavy cream to a soft peak. 
  • Combine milk, cream, egg yolks, praline and cook to 170°F. 
  • Add gelatin and mix to dissolve. 
  • Cool mixture to 88°F then fold in the remaining cream.

Pie Dough Method
  • Combine the flour and sugar. 
  • Cream the butter and salt in a stand mixer bowl using a spatula. 
  • Add the egg yolks and combine. 
  • Mix in one-third of the flour on low speed. 
  • Then add the water and the remaining flour and mix until fully incorporated. 
  • Refrigerate overnight.
  • Roll out to 3mm. 
  • Cut into 5 inch squares and bake at 375°F until golden brown.

Coverlux Coating Method
  • Melt the Coverlux and oil to 115°F. 
  • Add the nuts and the oil.

  • Pour 85g of Praline Bavarian cream into the 4 inch square mold that has previously been frozen with some apple jelly. 
  • Place the frozen square of liquid praline inside. 
  • Pour 75g more praline bavarian cream on top. 
  • Insert the cake/jelly/cake sandwich that has been previously frozen. 
  • Freeze overnight. 
  • Unmold and dip the bottom and sides in the Coverlux coating. 
  • Place on the square of pie crust.
  • Spread Miroir over the top. 
  • Decorate with streusel.

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