Caramel Apple and Praline Entremet

Ingredients

• 85 g Unsalted butter (At room temperature, softened)
• 122 g All-purpose flour (Sift with cocoa and leavening)
• 65 g Granulated sugar
• 2 Egg yolks (Fresh)
• 2.8 g Unsweetened cocoa powder (Sift with flour)
• ½ sachet Baking powder (Approximately 5 g)
• 90 g Praline (Quality praline, hazelnut or almond based)
• 90 g Quality white chocolate (At least 30 % cocoa butter)
• 200 ml Whole milk cream 30 % fat (Divided: 200 ml for ganache, 180 ml for caramel)
• 80 g Mascarpone
• 4 Apples (Firm variety (Golden, Pink Lady), peeled, core removed, diced)
• 20 g Unsalted butter (for the apples)
• 20 g Honey
• 200 g Granulated sugar (for caramel)
• 80 g Unsalted butter (for caramel)
• 70 g Water
• 2 g Gelatin sheet (Approximately 1 sheet (2 g))
• 10 g Cocoa powder (for decoration) (Sift over the top)
• 30 g Chocolate decorations (optional) (Chunks or shavings)

Instructions

1. Prepare the chocolate Breton shortbread

   Soften the butter (remove from the refrigerator several hours in advance or microwave for 10 s at medium power). Add the sugar and mix until a creamy consistency is achieved. Sift the flour, cocoa and leavening, and incorporate them. Add the two egg yolks and mix with the spatula. Form a ball, wrap it in plastic wrap and refrigerate for 1 h.

   Time: PT1H15M

2. Bake the shortbread

   Preheat the oven to 170 °C. Roll out the dough between two sheets of parchment paper into a 30 cm disc, place it in the buttered entremet ring. Bake 18‑20 min, watch the colour.

   Time: PT20M

   Temperature: 170°C

3. Prepare the praline ganache

   Bring 200 ml of cream to a simmer (small bubbles). In the mixer bowl, add the white chocolate and the praline, pour the hot cream in a stream while whisking until fully dissolved. Incorporate the cold cream then the mascarpone. Mix until a smooth texture is obtained.

   Time: PT15M

4. Cool and whip the ganache

   Place the bowl in the refrigerator for 30 min until the ganache is well chilled. Then, at medium speed, whisk until a firm and airy consistency is achieved.

   Time: PT30M

5. Caramelize the apples

   Peel, core and cut the apples into about 1 cm dice. Melt 20 g butter with 20 g honey in a pan over medium heat. Add the apple dice, stir gently every 2 min for 10 min until they are golden and lightly caramelized without turning into purée.

   Time: PT20M

6. Prepare the soft caramel

   Bring 180 ml of cream to a simmer, then remove from heat. In a saucepan, combine 200 g sugar with 70 g water, bring to a boil. Clean the sides with a damp brush to prevent crystallization. Cook until a golden caramel colour (about 10 min). Off the heat, slowly pour the hot cream over the caramel while whisking continuously. Return to low heat, add 80 g butter and mix. Incorporate the previously softened gelatin sheet, drained. Let cool.

   Time: PT35M

7. Mix caramelized apples with soft caramel

   Once the caramel is warmed, incorporate the remaining butter, then add the cooled apple dice. Gently fold with a spatula. Spread the mixture on a sheet, let cool completely at room temperature then refrigerate 30 min to set.

   Time: PT40M

8. Assemble the entremet

   Place the baked shortbread on a sheet of parchment paper, set it in the entremet ring. Using a pastry bag fitted with a Saint‑Honoré tip, pipe a border of praline ganache around the edge. Fill the centre with the apple‑caramel layer, spreading it evenly. Finish by covering everything with a second layer of smooth praline ganache.

   Time: PT15M

9. Freezing

   Place the assembled entremet in the freezer for 2 h so the ganache firms and the ring can be removed cleanly.

   Time: PT2H

10. Unmoulding and finishing

    Remove the ring with a small kitchen knife, sliding it gently around the edge. Dust the surface with sifted cocoa powder and optionally add chocolate shards for decoration.

    Time: PT10M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

45 g

Fat

22 g

Fiber

3 g