Recipes

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. Dry caramel sugar 2. Glaze it with butter – No Stirring!!! 3. Add half of a cream bring to boil and let caramel melt 4. Add the rest of the cream 5. Bring to boil, pass, cool serve room temp.