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Cakes Entremets Mirror Glaze

Apple Shaped Dessert on Crumble (Mirror Glaze)

This shiny, beautiful and outstanding dessert is perfect to amaze your guests. Make sure you have enough time for this dessert. But it’s worth it! It is even more fun to make this dessert with friends!


Ingredients

  • Lemon Insert
    (x = use as much as you want)
  • 90g lemon juice

  • 39g water

  • 30g sugar

  • 6g agar-agar

  • 9 g peppermint, chopped

Directions

  • Finely chop the peppermint.
  • Warm water and lemon juice in a pan.
  • Mix sugar and agar-agar and add it to the water-sugar mixture.
  • Bring to a boil and cook for two minutes.
  • Cool over ice water a little bit, add peppermint and pour it in a piping bag with a round shaped tip.
  • Pour it in small round silicon molds and freeze for 4 hours.

Ingredients

  • Lemon Sponge Cake
  • 100g whole egg

  • 70g sugar

  • 70g flour, sifted

  • x lemon juice

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Gently and slow fold in the sifted flour and lemon juice.
  • Bake for about 20 minutes at 190-200°C.
  • To check if the sponge cake is done, press in with your finger:
    If you can see the imprint of your finger, it is not done yet.
    When the imprinted area comes up again, it is done.

Ingredients

  • Cinnamon biscuit
  • 100 g whole egg

  • 70 g sugar

  • 70 g flour, sifted

  • x cinnamon

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Gently and slow fold in the sifted flour and cinnamon.
  • Bake for about 20 minutes at 190-200°C.
  • To check if the sponge cake is done, press in with your finger:
    If you can see the imprint of your finger, it is not done yet.
    When the imprinted area comes up again, it is done.

Ingredients

  • Crumble
  • 50 g flour

  • 50 g ground nuts, e.g. hazelnuts, tree nuts or almonds

  • 50 g sugar

  • 75 g cold butter, in small pieces

Directions

  • Mix all ingredients until you get crumbles.
  • Put it on a baking tray with baking paper and flatten it a bit
  • Bake at 175°C for approx. 15 minutes.

Ingredients

  • Lemon cream
  • 45 g egg yolks

  • 30 g sugar

  • 40 g lemon juice

  • 3 g gelatin

  • 120 g heavy cream

Directions

  • Soak gelatin in cold water.
  • Beat the egg yolk with the sugar and lemon juice over a water bath until the sugar dissolves. 
  • Squeeze out the gelatin and stir into the mixture.
  • Beat the mixture with a hand mixer until it’s hand warm and place in the refrigerator overnight.
  • Beat the heavy cream to soft peaks and fold into the lemon cream.

Ingredients

  • Apple Ganache Montée
  • 77 g apple puree, sieved

  • 7 g lemon juice

  • 290 g heavy cream

  • 70 g white couverture

  • 4 g gelatin

Directions

  • Soak the gelatin in cold water for 10 minutes.
  • Melt the couverture over a water bath. (Or in the microwave)
  • Heat up heavy cream with apple puree. (Does not have to boil)
  • Pour over the melted couverture.
  • Add the gelatin and mix with a whisk.
  • Add lemon juice and mix.
  • Cover with plastic foil and chill overnight.
  • Whip the mixture with a hand mixer until it is soft peaks.
  • Add some green food colouring.

Layers

  • Cut the biscuits into 3 cm squares.
  • Fill up 1/3 of lemon cream in your apple silicon mold.
  • Spread lemon cream on all sides.
  • Add cinnamon sponge cake inside the mold and pour in some apple ganache montée.
  • Add the lemon sponge cake and the lemon insert.
  • Fill up with apple ganache montée.
  • Freeze for at least 4 hours.

Ingredients

  • Mirror Glaze
  • 50 g water

  • 100 g sugar

  • 100 g corn syrup

  • 65 g condensed milk

  • x vanilla

  • 7 g gelatin

  • 110 g white couverture

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat water, sugar and glucose to 103°C.
  • Add condensed milk, vanilla, gelatin and mix everything.
  • Pour over the white couverture and mix with an immersion blender.
  • Strain through a sieve and pour into a measuring cup.
  • color red, yellow or green however you want your apple

Ingredients

  • Cocoa butter coat
  • 130 g cocoa butter

  • 130 g white couverture

  • red food colouring

Directions

  • Melt both ingredients separately in microwave or over a bain-marie.

Coating

  • Rewarm cacao butter coat to 45 degrees and fill in a measuring cup.
  • Rewarm mirror glaze to 28 degrees and fill in a high container.
  • Unmold frozen apples and insert a short bamboo skewer and freeze again.
  • Dip them in cacao butter coating, let it get hard, dip in mirror glaze.
  • Place the apple on a plate and garnish with pepermint leaf and a real

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