Pral-Apple Cream Pie

Hazelnut Cake
Tegral Satin CL WG Crème Cake 500g
Eggs 175g
Oil 150g
Water 112g
Hazelnuts - Toasted and Chopped 50g
Apple Jelly
Topfil Origins Washington Apples 100g
Gelatin Sheets 1/4 sheet
Liquid Praline
PatisFrance Hazelnut Praline 50% 125g
Water 45g
Praline Bavarian Cream
Milk 42g
Heavy Cream 42g
Egg Yolks 20g
Gelatin 3g
PatisFrance Hazelnut Praline 50% 35g
Heavy Cream 70g
Pie Dough
All Purpose Flour 225g
Granulated Sugar 20g
Cold Water 40g
Butter 150g
Salt 8g
Egg Yolks 20g
Coverlux Coating
Carat Coverlux White Chocolate 500g
Canola Oil 50g
Hazelnuts - Toasted and chopped 50g
Cinnamon 50g


  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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