Apple compote + bavarian cream! APPLE 2.0!
Apple filling
Apple 2.0 with Apple Compote and Bavarian Cream
Bahan
Bavarian cream:
Cocoa shell:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas tiga buah apel granny smith lalu potong dadu kecil.
- Masak potongan apel bersama butter dan brown sugar sambil terus diaduk.
- Tambahkan cinnamon powder, air perasan lemon, garam, dan vanila, lalu simmer 6 sampai 10 menit sampai apelnya empuk.
- Tuang larutan maizena dan air lalu aduk sampai kompotnya mengental seperti saus.
- Cetak kompot apel ke cetakan silikon setengah lingkaran, tutup rapat, lalu bekukan di freezer.
- Gunting gelatin lembaran lalu rendam di air es 8 sampai 10 menit sampai mekar seperti jeli.
- Belah vanilla bean dan kerok isinya, lalu masak bersama susu cair sampai hampir mendidih dan matikan api supaya wanginya terinfus.
- Kocok kuning telur bersama gula pasir dan vanila sampai rata.
- Saring susu hangat ke dalam campuran kuning telur sedikit demi sedikit sambil terus diaduk.
- Tim adonan di atas air panas dengan api paling kecil sambil terus diaduk dan diberi sedikit garam, sampai suhunya mencapai 85 derajat dan teksturnya seperti saus.
- Peras gelatin lalu masukkan ke custard yang masih panas dan aduk sampai larut.
- Masukkan lelehan white chocolate couverture lalu aduk sampai rata, dan diamkan sampai mencapai suhu ruang.
- Kocok whipping cream cair dingin sampai soft peak.
- Masukkan whipped cream ke dalam custard secara bertahap lalu folding sampai menjadi mousse, kemudian pindahkan ke plastik segitiga.
- Semprotkan bavarian cream ke cetakan silikon berbentuk apel sampai hampir penuh, letakkan bola kompot apel beku di tengah, lalu tutup lagi dengan krim dan ratakan.
- Tutup cetakan lalu bekukan semalaman sampai benar-benar frozen solid.
- Lelehkan white chocolate couverture dan cocoa butter dengan perbandingan satu banding satu, beri pewarna hijau dan kuning berbasis minyak, lalu saring.
- Lepaskan mousse beku dari cetakan dengan cepat lalu simpan lagi di freezer supaya tetap keras.
- Tusuk mousse beku lalu celupkan ke campuran cokelat bersuhu 38 sampai 39 derajat, miringkan sedikit supaya tidak menggumpal, lalu tiriskan di atas baking paper.
- Lelehkan milk chocolate lalu semprotkan bentuk tangkai di atas kertas dan simpan di kulkas sampai set.
- Panaskan sedikit bagian atas apel lalu tancapkan tangkai cokelatnya supaya menempel.
Ingredients
Bavarian cream:
Cocoa shell:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel three granny smith apples and dice them small.
- Cook the diced apple with the butter and brown sugar, stirring as it goes.
- Add the cinnamon, lemon juice, salt and vanilla, then simmer for 6 to 10 minutes until the apple softens.
- Pour in the cornstarch and water slurry and stir until the compote thickens to a sauce.
- Press the compote into half-sphere silicone moulds, cover them tightly, and freeze.
- Snip the leaf gelatin and soak it in ice water for 8 to 10 minutes until it blooms into a jelly.
- Split the vanilla bean and scrape out the seeds, then cook them with the milk until almost boiling and turn off the heat so the flavour infuses.
- Whisk the egg yolks with the sugar and vanilla until combined.
- Strain the warm milk into the yolk mixture little by little, stirring constantly.
- Cook the mixture over a pan of hot water on the lowest heat, stirring constantly and adding a little salt, until it reaches 85C and coats like a sauce.
- Squeeze out the gelatin and stir it into the still-hot custard until dissolved.
- Add the melted white chocolate couverture and stir until smooth, then let it come down to room temperature.
- Whip the cold liquid whipping cream to soft peaks.
- Fold the whipped cream into the custard in stages until it becomes a mousse, then transfer it to a piping bag.
- Pipe the bavarian cream into apple-shaped silicone moulds almost to the top, set a frozen compote sphere in the centre, then cover with more cream and level it off.
- Cover the moulds and freeze overnight until frozen solid.
- Melt the white chocolate couverture and cocoa butter one to one, colour it with oil-based green and yellow, then strain it.
- Unmould the frozen mousse quickly and return it to the freezer so it stays hard.
- Skewer each frozen mousse and dip it in the chocolate mixture at 38 to 39C, tilting slightly so it does not clump, then set it on baking paper.
- Melt milk chocolate and pipe stem shapes onto paper, then chill until set.
- Warm the top of each apple slightly and press the chocolate stem in so it sticks.
Cook Mode
Apple filling
Apple 2.0 with Apple Compote and Bavarian Cream
Apple compote + bavarian cream! APPLE 2.0!
Apple compote + bavarian cream! APPLE 2.0!
Bahan
Bavarian cream:
Cocoa shell:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas tiga buah apel granny smith lalu potong dadu kecil.
- Masak potongan apel bersama butter dan brown sugar sambil terus diaduk.
- Tambahkan cinnamon powder, air perasan lemon, garam, dan vanila, lalu simmer 6 sampai 10 menit sampai apelnya empuk.
- Tuang larutan maizena dan air lalu aduk sampai kompotnya mengental seperti saus.
- Cetak kompot apel ke cetakan silikon setengah lingkaran, tutup rapat, lalu bekukan di freezer.
- Gunting gelatin lembaran lalu rendam di air es 8 sampai 10 menit sampai mekar seperti jeli.
- Belah vanilla bean dan kerok isinya, lalu masak bersama susu cair sampai hampir mendidih dan matikan api supaya wanginya terinfus.
- Kocok kuning telur bersama gula pasir dan vanila sampai rata.
- Saring susu hangat ke dalam campuran kuning telur sedikit demi sedikit sambil terus diaduk.
- Tim adonan di atas air panas dengan api paling kecil sambil terus diaduk dan diberi sedikit garam, sampai suhunya mencapai 85 derajat dan teksturnya seperti saus.
- Peras gelatin lalu masukkan ke custard yang masih panas dan aduk sampai larut.
- Masukkan lelehan white chocolate couverture lalu aduk sampai rata, dan diamkan sampai mencapai suhu ruang.
- Kocok whipping cream cair dingin sampai soft peak.
- Masukkan whipped cream ke dalam custard secara bertahap lalu folding sampai menjadi mousse, kemudian pindahkan ke plastik segitiga.
- Semprotkan bavarian cream ke cetakan silikon berbentuk apel sampai hampir penuh, letakkan bola kompot apel beku di tengah, lalu tutup lagi dengan krim dan ratakan.
- Tutup cetakan lalu bekukan semalaman sampai benar-benar frozen solid.
- Lelehkan white chocolate couverture dan cocoa butter dengan perbandingan satu banding satu, beri pewarna hijau dan kuning berbasis minyak, lalu saring.
- Lepaskan mousse beku dari cetakan dengan cepat lalu simpan lagi di freezer supaya tetap keras.
- Tusuk mousse beku lalu celupkan ke campuran cokelat bersuhu 38 sampai 39 derajat, miringkan sedikit supaya tidak menggumpal, lalu tiriskan di atas baking paper.
- Lelehkan milk chocolate lalu semprotkan bentuk tangkai di atas kertas dan simpan di kulkas sampai set.
- Panaskan sedikit bagian atas apel lalu tancapkan tangkai cokelatnya supaya menempel.
Ingredients
Bavarian cream:
Cocoa shell:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel three granny smith apples and dice them small.
- Cook the diced apple with the butter and brown sugar, stirring as it goes.
- Add the cinnamon, lemon juice, salt and vanilla, then simmer for 6 to 10 minutes until the apple softens.
- Pour in the cornstarch and water slurry and stir until the compote thickens to a sauce.
- Press the compote into half-sphere silicone moulds, cover them tightly, and freeze.
- Snip the leaf gelatin and soak it in ice water for 8 to 10 minutes until it blooms into a jelly.
- Split the vanilla bean and scrape out the seeds, then cook them with the milk until almost boiling and turn off the heat so the flavour infuses.
- Whisk the egg yolks with the sugar and vanilla until combined.
- Strain the warm milk into the yolk mixture little by little, stirring constantly.
- Cook the mixture over a pan of hot water on the lowest heat, stirring constantly and adding a little salt, until it reaches 85C and coats like a sauce.
- Squeeze out the gelatin and stir it into the still-hot custard until dissolved.
- Add the melted white chocolate couverture and stir until smooth, then let it come down to room temperature.
- Whip the cold liquid whipping cream to soft peaks.
- Fold the whipped cream into the custard in stages until it becomes a mousse, then transfer it to a piping bag.
- Pipe the bavarian cream into apple-shaped silicone moulds almost to the top, set a frozen compote sphere in the centre, then cover with more cream and level it off.
- Cover the moulds and freeze overnight until frozen solid.
- Melt the white chocolate couverture and cocoa butter one to one, colour it with oil-based green and yellow, then strain it.
- Unmould the frozen mousse quickly and return it to the freezer so it stays hard.
- Skewer each frozen mousse and dip it in the chocolate mixture at 38 to 39C, tilting slightly so it does not clump, then set it on baking paper.
- Melt milk chocolate and pipe stem shapes onto paper, then chill until set.
- Warm the top of each apple slightly and press the chocolate stem in so it sticks.
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