Caramelia Apple Toffee

Cook the sugar dry to caramelize with the vanilla bean and deglaze with the apple juice.

Bring to a boil.

Weigh 400g of syrup out and stir in the softened and drained gelatin to dissolve.

Dice the apples into about 8mm cubes. Stir the sugar with the apple juice and pour over the apple cubes.

Pour in sous-vide sealed pouches and vacuum seal all of the air out.

Set aside in the refrigerator for about 2 hours.

The apple cubes should be translucent.

Combine the cream and milk, then bring to a boil. Lightly stir the sugar and egg yolks together (do not let it become pale yellow).

Add the egg mixture to the milk and cream and cook until it reaches 82-84°C/180°F. Strain and use immediately or chill down quickly and store.

Soak the gelatin in a large volume of cold water to soften, then drain.



Stir the softened gelatin into the hot custard to dissolve.



Gradually pour the hot custard over the melted CARAMELIA 36% COUVERTURE, stirring in the center to create an elastic, smooth and shiny core of emulsion.



Emulsify the ganache with a hand blender and check the temperature, which should be between 40-45°C/ 104-113 °F.



Stabilize the emulsion with a little bit of whipped cream if necessary.



As soon as the texture is smooth, fold in the remaining whipped cream.



Soak the gelatin in a large volume of cold water to soften, then drain.



Stir the softened gelatin into the hot custard to dissolve.



Gradually pour the hot custard over the melted CARAMELIA 36% COUVERTURE, stirring in the center to create an elastic, smooth and shiny core of emulsion.



Emulsify the ganache with a hand blender and check the temperature, which should be between 40-45°C/ 104-113 °F.



Stabilize the emulsion with a little bit of whipped cream if necessary.



As soon as the texture is smooth, fold in the remaining whipped cream.

Peel the apples and set aside in the freezer.



Chop the apples and sprinkle with a small amount of sugar and place in microwave with a lid on tightly.



Cook for a few minutes until the apples become soft and tender, then let them chill.



Process the cold compote with the apple peels and apple juice using a hand blender.



Strain the excess skin pulp and set the puree aside.



Using the finished puree, add half of the amount of the weight with the Absolu Cristal and puree again with a hand blender. Set aside in refrigerator.

Combine the 15g of sugar with the sorbet stabilizer.



Cook the 85g of sugar dry to a light brown caramel and deglaze with the water.



Heat the caramel water and stir in the skim milk powder.



At 30°C/86°F, stir in the atomized glucose.



At 45°C/113°F, stir the sugar and sorbet stabilizer mix.



At 50°C/122°F, gradually pour the hot liquid over the melted CARAMELIA 36% COUVERTURE stirring in the center to create an elastic, smooth and shiny core of emulsion.



Pasteurize the mixture at 85°C/185°F, blend the sorbet with a hand blender and chill down as quickly as possible to 4°C/39°F.



Leave the sorbet mixture to mature at 4°C/39°F minimum for at least 4 hours.



Churn at -8/-10°C/ 18°F

Cut the brioche into 5mm cubes and dry in an oven set at a low temperature.

Cook the sugar dry to a light brown caramel, stir in the butter, and toss the brioche cubes in to coat the brioche evenly. Spread onto a silicon mat. Store in airtight containers.