Category: Ingredients

Peel apples. Scoop apple balls and reserve in ascorbic water bath Left over trimming roast in the oven until dark brown Blitz in thermo blender adding caramel liquid until desired consistency Pass and and store in sealed piping bags Could be kept in the freezer Used for Granny Smith Muille…

Make deep amber caramel Glaze with water add vanilla Cool to room temp before using Used for Granny Smith Muille Feuille To make baked apple puree and caramel poached apples

1. Pan fry carrots and butter for 20 min 2. Add the rest of ingredients. Keep frying until get even paste 3. Cool down slightly and transfer on cling film 4. sprinkle with cardamom and refrigerate

1. Heat eggs on water bath 2. Whip until cools down 3. Add butter and the rest of ingredients For chocolate glaze use chocolate and vegetable oil.

Mix well and pour over hot apple pie