Caramel Apple Waffle

Carefully weigh out all the ingredients and mix the stabilizer with around 10% of the sugar.



At 25°C (77°F), add the skim milk powder. At 30°C (86°F), add the sugars and glucose. At 40°C (104°F), slowly pour the hot liquid onto the melted couverture and stir in the center to create an elastic texture with a glossy appearance. Blend to perfect the emulsion. At 45°C (113°F), finish with the stabilizer/sugar mixture.



Pasteurize at 85°C (185°F) for two minutes and then chill rapidly to 4°C (39°F).



Leave to rest for a minimum of 12 hours.



Blend and churn at between -6°C (21°F) and -10°C (14°F).



Store in the freezer at -18°C (-0.4°F).

Peel the apples and cut into 1.5cm dice. Add the lemon juice and set aside in the refrigerator.

Juice the peel and reserve the juice.

Make a dry caramel with the sugar and vanilla.



When it takes on a light golden color, stop the cooking with the Apple Juice and then add the Apple Cubes.



Cook for a few minutes until it reaches the desired texture.



When cooked, strain the apples and set aside the cooking liquor.

Heat the milk with the glucose. Slowly pour the hot liquid onto the melted couverture and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Gradually add the remaining liquid and blend to perfect the emulsion. Set aside.



The sauce should be heated to 35-40°C (95-104°F) to obtain the best working consistency.

Heat the milk with the vanilla, butter, and salt.

Put the cassava flour and cornstarch in a food processor and gradually add the hot liquid until smooth.

Meanwhile, whip the egg whites, gradually adding the caster sugar

Carefully fold in the whipped egg whites.

Form into the desired shape and bake immediately.