Apple Ganache Montée
78 g apple puree, sieved
290 g heavy cream
2 g cinnamon
10 g lemon juice
70 g white couverture
4 g gelatin
X green food colouring
Soak the gelatin in cold water for 10 minutes.
Heat up heavy cream with apple puree and cinnamon. (Does not have to boil)
Cover with a bowl with white couverture for about 15 minutes. Two in
one: Heavy cream mix is infusing and couverture is melting.
Pour heavy cream mix over the melted couverture.
Add the gelatin and mix with a whisk.
Add lemon juice, cover with plastic foil and chill for at least 4 hours.
Whip the mixture until soft peaks.
60 g apple puree
0.5 g gelatin
Heat up apple puree and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt.
You can add some powdered sugar if your apples are too sour.
Fill up a mold or whatever you have. I used a PVC sheet to make a pipe.
You can also use plastic folders.
Freeze for at least 4 hours.
10 g butter
10 g powdered sugar, sieved
10 g egg whites
10 g flour, sieved
X red food colouring
X green food colouring
x cacao powder
With a spatula mix soft butter and powdered sugar.
Add egg whites and mix until well combined.
Add flour and mix until just combined.
Divide batter into 3 bowls.
Dye the batter red, green and brown.
Pour the batters into small piping bags and pipe some apples!
My mold is 23 cm long and 7.5 cm wide.
I cut out two rectangles. The one with the apples is 23 cm long and 17 cm wide.
The small one is 23 cm long and 5 cm wide.
For the leaves I dyed the leftover green batter with matcha powder.
Put in the freezer and start making the swiss roll.
Cinnamon swiss roll
86 g egg yolks
35 g sugar
86 g egg whites
70 g sugar
40 g flour, sieved
2 g cinnamon, grounded, sieved
42 g cornstarch, sievedDirections:
Beat egg yolks and sugar together for about 10 minutes.
In another bowl beat egg whites with sugar to soft peaks.
Add sugar in three times.
Bake for 6-7 minutes at 240 degrees. Don’t walk away!
When it’s still hot flip it onto a parchment paper.
Gentle remove the parchment paper.
Brush the roulade with apple-cinnamon jam.
Place it into your mold that is lined with PVC foil or plastic folder.
Pour in your ganache monteé about 2/3 of the mold.
Place the apple center inside and fill it up with the rest of ganache monteé.
Add the small swiss roll rectangle and freeze for about 2 hours.
Unmold the deco roll and plate while it’s still frozen.
Place it in the fridge.