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.

1. Cook in a pot butter and flour until light brown 2. Add 250 ml milk, bring to boil 3. add another 250 lm milk, bring to boil 4. Add 500 ml milk bring to boil 5. keep cooking and season 6. Add 250ml cream if needed

Five simple turns

When the sponge starts to collapse add the rest of ingredients