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    ApplePieBouchee Enoc

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    DAlejan
    This document provides a recipe for Apple Pie Bouchee consisting of 3 components - a salty sable cookie, roasted apple ganache, and cinnamon chewy caramel. Detailed instructions are given for making each component. The assembly involves piping layers of the caramel, ganache, and cookie into half sphere molds, then enrobing with milk chocolate. The author encourages taking creative risks and breaking rules to foster innovation, as demonstrated in this dessert bar concept that recreates the flavors of apple pie in bonbon form.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    ApplePieBouchee Enoc

    Uploaded by

    DAlejan
    684 views4 pages
    This document provides a recipe for Apple Pie Bouchee consisting of 3 components - a salty sable cookie, roasted apple ganache, and cinnamon chewy caramel. Detailed instructions are given for making each component. The assembly involves piping layers of the caramel, ganache, and cookie into half sphere molds, then enrobing with milk chocolate. The author encourages taking creative risks and breaking rules to foster innovation, as demonstrated in this dessert bar concept that recreates the flavors of apple pie in bonbon form.

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    ApplePieBouchee_enoc

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    This document provides a recipe for Apple Pie Bouchee consisting of 3 components - a salty sable cookie, roasted apple ganache, and cinnamon chewy caramel. Detailed instructions are given for making each component. The assembly involves piping layers of the caramel, ganache, and cookie into half sphere molds, then enrobing with milk chocolate. The author encourages taking creative risks and breaking rules to foster innovation, as demonstrated in this dessert bar concept that recreates the flavors of apple pie in bonbon form.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    684 views4 pages

    ApplePieBouchee Enoc

    Uploaded by

    DAlejan
    This document provides a recipe for Apple Pie Bouchee consisting of 3 components - a salty sable cookie, roasted apple ganache, and cinnamon chewy caramel. Detailed instructions are given for making each component. The assembly involves piping layers of the caramel, ganache, and cookie into half sphere molds, then enrobing with milk chocolate. The author encourages taking creative risks and breaking rules to foster innovation, as demonstrated in this dessert bar concept that recreates the flavors of apple pie in bonbon form.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    T

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    P by Melissa
    S Chocolatier Focus
    Apple Pie Bouchee
    by Chef Melissa Coppel
    Yield: 100 pieces - 4cm half sphere molds
    photos by Paul Strabbing

    SALTY SABLE PROCEDURE


    Ingredient Weight(g) 1. Grind almonds with powdered sugar in a coffee grinder.
    Transfer to food processor.
    Powdered sugar 50 2. Add butter & eggs. Make a creamy emulsion then incorporate
    flour & salt.
    Butter, softened 170 3. Process only until it comes together evenly.
    Marcona almonds 100 4. Frasage the dough three times.
    5. Wrap and keep in cooler for 2 hours.
    Sea salt 2 6. Roll out, cut into 3.5cm circles, and bake at 315° F for 15
    Whole eggs 40 minutes.
    All-purpose flour 240
    Total 602

    ROASTED APPLE GANACHE PROCEDURE


    Ingredient Weight(g) 1. Sprinkle apples with cinnamon, brown sugar, & butter.
    2. Roast apples in oven at 400° F for 10 minutes.
    Sorbitol 48 3. In a pot, boil cream, butter, & sea salt.
    4. In a different pot, make a dry caramel with sorbitol, glucose, &
    Sugar 75 sugar.
    Glucose syrup 15 5. Deglaze caramel with the hot cream mixture. Add the roasted
    apples.
    Apples, fresh 120 6. Add rum & citric acid.
    Butter 15 7. Melt chocolates and make an emulsion with the apple cream.
    8. Pipe at 30° C.
    Heavy cream 202
    Citric acid powder 4.5
    Sea salt 1.5
    Sosa Apple Extract 25
    White rum 30
    Cacao Barry Lactée Barry Équilibre 36% 300
    milk chocolate
    Cacao Barry Tanzanie 75% 30
    dark chocolate
    Total 866
    CINNAMON CHEWY CARAMEL PROCEDURE
    Ingredient Weight(g) 1. Boil cream, condensed milk, cinnamon, & salt.
    2. In another pot, melt sorbitol & glucose syrup then make a dry
    Sugar 150 caramel with the sugar.
    3. Deglaze with the hot cream.
    Glucose syrup 115 4. Add butter & lecithin. Boil only until the butter is dissolved,
    Heavy cream 150 which is about 30 seconds.
    5. Take off heat, hand blend, and cool down.
    Butter 130
    Sea salt 1.5
    Liquid soy lecithin 3
    Sorbitol 20
    Condensed milk 80
    Mexican cinnamon sticks 2
    Total 651.5

    DECOR
    1. Start with very clean molds.
    2. Spray light green cocoa butter, tempered at 32° C, at an angle so you only cover one part of the half sphere.
    3. Spray dark green cocoa butter, tempered at 32° C, all over the mold.
    4. Place in the fridge for 10 minutes.
    5. Let the molds go back to 18° C and make shells with tempered Cacao Barry Lactée Barry Équilibre 36% milk chocolate.

    ASSEMBLY
    This recipe, if made with the salty sable cookie, has a shelf life of 2 days because the cookie will get soggy after that. If you want the
    bonbon to have a longer shelf life, don’t include the cookie or stick it on the outside of the bonbon.

    1. Pipe a little cinnamon caramel, then the roasted apple ganache, and finish with a disc of salty sable on top.
    2. Close the molds with tempered Lactée Barry Équilibre 36% milk chocolate.
    TECHNICAL TIPS: THE IMPORTANCE OF BEING CREATIVE
    Being technically correct is important, but what about being creative? Isn’t it as important?

    One of my favorite phrases to explain my creative thinking process is “learn the basics, then forget about them.”
    When you take chances, and do what you’re not supposed to do, real creativity blooms.

    This “Apple Pie Bouchee” is a great example of what I have been working on for the past few years. The chocolate
    dessert bar is a concept where a plated dessert is in a bar or bonbon.

    There is only one rule I have when making a new dessert bar: to recreate the original flavors of the “dessert” we are
    making. If it doesn’t remind us of the original, then it is not a successful creation, and we need to start over.

    -MELISSA COPPEL

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