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Caramel Apple and Praline Entremet
An elegant entremet composed of a chocolate Breton shortbread, a light praline ganache, caramelized apple dice coated in a soft caramel. Perfect for special occasions or to impress your guests.
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Cost Breakdown
Critical Success Points
- • Soften the butter without melting it
- • Baking the shortbread: watch the colour to avoid drying out
- • Incorporating the hot caramel into the cream: avoid splatters and sugar crystallization
- • Whipping the ganache: the ganache must be well chilled before whisking
- • Unmoulding after freezing: the ring must be removed gently to avoid damaging the decoration
Safety Warnings
- • The caramel and hot cream are very hot; wear kitchen gloves.
- • Never leave the sugar unattended while cooking the caramel to avoid burns.
- • Use a sharp knife for unmoulding to reduce the risk of slipping.
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