Apple – Salted Caramel Tart with Vanilla Chiboust

Group A
Ingredient
KG
Bakels Salted Caramel Filling
0.200
Total Weight: 0.200
Group B
Ingredient
KG
Bakels Les Fruit Apple 50%
0.400
Total Weight: 0.400
Group C
Ingredient
KG
Fresh Milk
0.250
Sugar
0.030
Corn Starch
0.020
Egg Yolk
0.040
Compound Vanilla with Seeds
0.010
Gelatine powder
0.010
Egg White
0.100
Sugar
0.100
Water
0.050
Total Weight: 0.610
Group D
Ingredient
KG
BAKELS DIAMOND GLAZE NEUTRAL
0.050
Total Weight: 0.050
  1. Pipe a thin layer of the ingredient (A) inside the tart.
  2. Fill the tart to make it even with ingredient (B).
  3. In the sauce pan, prepare an anglaise with milk, sugar, egg yolks, corn starch and cook to 83°C then add the soaked gelatine inside and stir well.
  4. Boil water and sugar to 117°C and add inside running meringue and fold into the anglaise and fill into silicon mold's and freeze.
  5. Once frozen, place the top with apple filling and glaze with diamond glaze or caramelize it and it is ready to be served.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Occasion

Occasion

Afternoon Tea, Celebration, Festive, Summer

Finished Product

Finished Product

Sweet Food, Sweet Good

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