Home » Pastries, cookies and sweets » Cakes » Mini cakes with caramel, apple and walnut mousse/Le caramel aux pommes et noix a la Ducasse

Mini cakes with caramel, apple and walnut mousse/Le caramel aux pommes et noix a la Ducasse

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Pâte à cigarette:

  • 30 g butter, soften
  • 30 g icing sugar
  • 1 egg white
  • 30 g flour
  • red food coloring

Mix the butter with the sugar, add the egg white and food coloring, then the flour.

Fill the relief mat with this mixture, grate the excess with a scraper. Freeze for 10 minutes.

Almond sponge cake ingredients:

  • 200 g tant pour tant*
  • 20 g flour
  • 2 eggs
  • 25 g butter
  • 2 egg whites
  • 20 g caster sugar

Sift tant pour tant and flour

1

add eggs

2

Beat egg whites with caster sugar until form peaks.

Add melted butter in the almond mixture, at  the end add the egg whites.

3

Remove the mat from freezer and pour over the mixture.

Bake for 8 minutes at 210°C.

Cool on wire rack, then cut stripes. I followed the lines.

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If you don’t have a relief mat, just draw lines with the red mixture, on the baking paper, freeze, then gently cover with almond sponge.

Shortbread ingredients:

  • 150 g butter
  • 65 g sugar
  • 65 g tant pour tant*
  • 1 egg
  • 250 g flour

Cream butter and sugar

4

add egg, tant pour tant and 50 g flour.

5

At the end add 200 g flour.

6

Refrigerate 30 minutes.

Roll the dough into a 3-4 mm sheet and cut circles considering the diameter of your cake rings and subtract 0,5 cm.

For my cake rings, I used a 8 cm round cutter.

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Bake on baking sheet lined with baking paper for 10 minutes at 180°C.

Cool on wire racks.

Pâte à bombe ingredients:

  • 3-4 egg yolks
  • 150 g syrup 60% (90 g sugar+60g water)

Boil water with sugar, when the syrup reaches 120°C remove from heat. Wait few seconds (to stop boiling) and slowly pour the syrup over the yolks while you are mixing.

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Beat until reaches 30°C. Smooth and fluffy:

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Caramel apple mousse ingredients:

  • 125 g sugar
  • 5 g gelatin
  • pâte à bombe
  • 100 g apple puree
  • 70 g cider
  • 250 g cream

Hydrate the gelatin in 5x its weight cold water for 5 to 10 minutes.

Melt sugar on medium heat, add boiled cider and mix well

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then add gradually apple puree to reduce temperature.

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Add hydrated gelatin. Cool to 20°C. Mix in the whipped cream.

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Sablée walnuts ingredients:

  • 200 g walnuts
  • 65 g sugar
  • 30 g water

Boil the water with sugar to 118°C. Add the walnuts, remove from heat and mix until sugar is completely crystallized.

Caramelized apples ingredients:

  • 200 g diced apples
  • 30 g butter/brown sugar
  • 50 g butter

Melt the butter in a pan, add apples and sprinkle the sugar. Cook rapidly to caramelize them.

Or make caramel first

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and add the diced apples to coat.

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Assembling the cakes:

Place a strip of almond sponge inside a 6 cm (mine was 8cm) diameter cake ring. I lined them with parchment paper. You can use acetate sheets as well.

Place a base of shortbread. Pour half way up apple mousse, add 2 spoonfuls caramelized apples

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cover with mouse to the edge or, at least, 3-4 cm over the strip’s edge.

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I added a layer of ganache.

  • 100 g cream
  • 100 g chocolate

Arrange walnuts on top and refrigerate for 6 hours.

Remove the cakes from the rings and decorate them.

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* equal quantities almond flour and icing sugar

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