TOP FROLLA |
1.000g |
unsalted butter 82% fat |
400g |
eggs |
150g |
VIGOR BAKING |
10g |
salt |
5g |
fruit juice |
290g |
TOP CREAM |
120g |
FRUTTIDOR MELA |
|
CHOCOCREAM CARAMEL FLEUR DE SEL |
|
BIANCANEVE PLUS |
SABLE' BRETON BASE
Ingredients
Preparation
Combine all the ingredients in a mixer equipped with the paddle attachment at low speed for 3 minutes.
Roll the sable' between two sheets of baking paper at a height of 3-4 mm.
Keep it in the fridge at least for 30 minutes.
GREEN APPLE CUSTARD
Ingredients
fruit juice
290g
120g
Preparation
Mix the ingredients with a whisk.
Leave to rest for three minutes.
Mix again to obtain a smooth and velvet cream.
Final composition
Line a cake pan with a layer of sable' breton.
Fill the center of the cake with the apple custard.
Cover with another layer of sable' breton.
Brush with egg and make decorative strips with a fork.
Bake at 180-190°C for about 40 minutes.
Once cold, unmold, sprinkle the edge of the cake with BIANCANEVE PLUS, create a spiral with CHOCOCREAM CARAMEL FLEUR DE SEL in the center of the dessert.
Decorate with FRUTTIDOR MELA and a CHOCOLATE APPLE DOBLA.
