The Washington Apple (Le Meilleur Pâtissier, episode 2)

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Caramel

1. In a saucepan, melt one third (4 Tablespoons or 50 g) of the Sugar

2.  Do not stir with a spatula ! This could cristallize the sugar

Scanpan SaucepanCalphalon Nonstick Sauce Pan

3. Once the first third has melted, sprinkle and cover with the second third (4 Tablespoons or 50 g)

4. Once melted, repeat with the last third

5. Avoid burning the caramel ! You want a light golden caramel, not dark !

6. Pour onto a silicone mat. Caramel burns, be careful !

7.  Let the caramel cool down and solidify

Silicone Baking Mat

8. Once solidified, break the caramel into pieces

9. For the baking, you will need a "half spheres" silicone mold

10. Each half sphere should be slightly smaller than the apples. As my apples are 3.54" (or 3 35/64" or 9 cm) in diameter, I am using half spheres of 3.14" (or 3 5/32" or 8 cm) in diameter

11. Add in the caramel in the silicon cavities

Half Spheres Silicone Mold 2.8″ diam.Silicone Mold Set Semicircle

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Apples

12. For this dessert, I am using Washington State apples : my favorite ! What you really need is Red Apple, sweet, and quite firm (otherwise they would melt too much)

13. Peel and core the Apples (2)

Good Grips Y PeelerGood Grips Swivel PeelerDouble-Sided Melon BallerStainless Steel Melon Baller

14. Place the half apples (cut vertically), flat side towards you

15. Cover with a silicone mat : this will avoid the caramel to burst as it bakes

16.  Bake at 400 °F / 200 °C for about 1 hour to 1 hour 30 minutes

Perforated Baking PanUSA Warp Resistant Baking Pan, Aluminized Steel

17. Let cool at room temperature

18.  You will see that some caramel looks "burned" in empty cavities. After use, you can clean this by letting the mold sit in hot water

19. Keep the apples in the silicon mold

20.  Once at room temperature, cover with film wrap and place in the refrigerator for 2 hours

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The cookie

21. For the shells (or "cookies"), you will need Sweet Shortcrust Pastry

22. To make the dough : The recipes are HERE

23. Also, note that I mentioned the final weigh that is needed before baking ( 10 oz or 280 g), but you need to make a bit more to make it more convenient to roll and cut

24. Make the recipe, roll between 2 silicone mats, 0.07" (or 5/64" or 0.2 cm) thick

25.  Cool down in the fridge for about 2 hours (this stabilizes the dough)

26. Remove from the fridge, and cut circles, using a cookie cutter (or a glass), 4.33" (or 4 21/64" or 11 cm) in diameter

27. Remove those trimmings

28. Prick with a fork

Round Cookie Cutters Set

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Baking

29.  Bake in preheated oven at 305 °F / 150 °C for about 10/15 minutes

30. Eggwash the half-baked cookie

31. Continue baking at 320 °F / 160 °C for 5 minutes

32. Take out, let cool down at room temperature

Pastry BrushMicroplane Zester GraterZester Deiss

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The Whipped Ganache

33. Bloom the Gelatin Sheets (0.14 oz or 4 g) in cold water

34.  Warm half of Whipping Cream (⅔ Cup or 150 g) and keep the other half in the fridge

35. Place the White Chocolate (¼ lbs or 100 g) in a large bowl

36. Cook until the cream boils

Gelatin SheetsLarge Mixing Bowls, Stainless Steel

37. Pour in the Whipping Cream into the bowl with the White Chocolate (¼ lbs or 100 g)

38. Squeeze the bloomed gelatin in your hand

39. Add in the bloomed gelatin in the hot liquid

40. Gently stir, with a wire whip

41. Add in the 2nd half Whipping Cream (⅔ Cup or 150 g) that you had kept in the fridge

42. Pour in the Apple Liquor (1 teaspoon or 9 g)

43. Wrap airtight

44.  Refrigerate for at least 2 hours

DeBuyer WhiskKitchenAid WhiskFood Wrap

45. Remove from the fridge, remove 2 hours

46. Whip this "ganache" : You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand Mixer

47. Fill a Pastry Bag with this whipped ganache

48. Use a Piping Tip that you can use to pipe leaves

49. Easy to find at stores such as Michael's (if you live in the States), otherwise online : To purchase online, see HERE

50. The Wilton reference is : Piping Tip "Wilton 366"

Matfer Bourgeat Pastry BagsWilton No. 366 Leaf Decorating Tip7 Piece Leaf Piping Tips

51. Warm the Neutral Glaze (⅔ Cup or 200 g) to make it liquid, but it must not be hot

52. You may find some online: To purchase online, see HERE

53. You may also make it yourself: The recipes are HERE

54. Glaze the caramelized apples with the Neutral Glaze (⅔ Cup or 200 g)

Clear GlazeMirror GlazeRound Cooling Rack

55. Start by placing with a spoon a small quantity of whipped ganache onto the center of the shell : This is a trick that will help to "lift" and keep the round shape of the apple

56. Place a caramelized apple over

57. Using the leaf piping tip, pipe leaves around the apple

58. If that's the first time you are using this piping tip, do a "dry run" on the table. One thing to know is that to make those leaves "horizontally", you will need to place the piping tip "vertically" which seems counter-intuitive at first

59. I like to pipe 2 or 3 layers

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Decorative Flowers

60. For the "apple flower", this is something that you may or may not do depending on your time

61. In a saucepan, boil the Water (½ Cup or 100 g) and the Sugar (½ Cup or 100 g)

62. Remove from heat and pour in the Lemon Juice (2 teaspoons or 12 g)

63. Slice thin slices of Apple (0" (or 3/64" or 0.1 cm)). I use a mandoline, but this is a dangerous tool, so you may use a knife instead

64. Pour in those slices in the syrup (the lemon juice avoids the apple to turn brown)

Japanese Mandoline Slicer

65. To cut those flowers, you will use a cookie cutter : To purchase online, see HERE

66. Finish by placing those flowers over the apples

67. Optionally, I place one Edible Gold Leaf

68.  BE CAREFUL ! Make sure that the Gold Leaf is edible : This must read specifically on the label. Some Gold Leaves are toxic and not edible

69.  The best way to handle gold leaves is to use the tip of a knife

Daisy Cookie Cutter