combination of puff cakes with delicate apple creme brulee, crunch and caramel ganache
cooked by me for the Cakes and Cakes contest
conducted by Tanya
kiev_best_cake 20 by 20 shape
the foundation:
2 to 20 puff pastry
powdered sugar
baking paper
Creme brulee vanilla and apples:
3 gran gran smith apples cut into cubes
1 tbsp butter (15 g) cut into small cubes
2 tbsp brown sugar
1 tsp (3 g) gelatin
1 full tablespoon of water (18 g)
2 yolks (40 g)
2 tablespoons sugar (25 g)
1/2 box + 1 tbsp (140 ml) cream 38%
1/2 stick vanilla
3 tablespoons of milk (30 ml)
Crunch nougat, milk chocolate, cornflakes:
55 g milk chocolate
130 g nougat
3 tbsp (90 g) cornflakes not sweet smashed large
20 g soft butter
Ganache Caramel:
100 g dark chocolate
50 g milk chocolate
1/2 cup (110 ml) cream 38%
3 1/3 tablespoons sugar (40 g)
7 g of glucose or 1 tsp of honey
20 g soft butter
Cooking basics:
Preheat oven to 200 degrees.
Cut two squares measuring 20 by 20 and chop with a fork and sprinkle with sugar.
powdered.
Put on a baking sheet covered with baking paper, put more paper on top.
and press the second bake. Bake for 20 minutes until golden brown.
Cool on a grill.
Cooking creme brulee:
peel apples and cut into cubes, spread on baking paper
sprinkle with brown sugar and diced butter.
Bake for 10 minutes at 180 degrees.
In a bowl, mix the gelatin and water and leave to swell.
In a bowl, mix the yolks with sugar.
Combine milk, cream, vanilla stick in a saucepan and bring to a boil.
In the yolks add a little hot cream stir.
Pour the yolks into the cream which we cook over low heat and stir.
Cook before the mass begins to become cream.
Remove from heat, add gelatin, stir.
We spread on top of the apples in an even layer and put in the freezer for 2 hours.
Cooking crunch:
put the chocolate and nougat in a bowl for the microwave and warm it up to dissolve,
give a little cool. Add cornflakes, soft butter and stir.
We spread the mass in the form 20 to 20 covered with paper, leveled.
Put in the freezer for 1 hour.
Cooking ganache:
In a bowl, combine two types of chocolate.
In the pan, heat the sugar and glucose to amber.
Pour cream intensively stir.
Pour onto chocolate, stir until smooth.
Give a little cool, add soft butter stir.
Put in the fridge for 2 hours.
Assembly:
on the dish lay out the cake on top creme brulee, crunch, ganache and cake.
Put in the fridge for 2 hours or overnight.
Cut into portions, sprinkle with powdered sugar on top.
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