Christmas Bauble – Caramel apple

Created by

Freny Fernandes -

level 2

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Recipe components

Callebaut® ingredients

Vanilla mousse

Ingredients	Preparation
6g gelatin 775g whipping cream 1pod(s) Vanilla 172g Callebaut - Finest Belgian White Chocolate - Recipe N° White Chocolate - W2 - 5kg Block	Soak gelatin Heat 1/4th cream Add gelatin Pour over chocolate & mix until homogenous Add the rest of the cream & Refrigerate Whip mixture to soft peaks

Caramel apple

Ingredients	Preparation
600g diced apples 60g butter 60g brown sugar 6g cinnamon powder 1spoon(s) concentrated vanilla extract	Cut apples into a medium dice Saute all ingredients together until apples are cooked & tender Set in 2 inch sphere mould. Freeze.

Cinnamon streusel

Ingredients	Preparation
100g sugar 100g butter 150g flour 1spoon(s) cinnamon powder	Cream butter & sugar just until combined Add flour and cinnamon powder, Mix. Rub with fingers to make pea sized crumble pieces, Freeze. Press about 15 gms in 3 inch tart ring to make a circle. Bake at 180 C for 8-10 mins

Red glaze

Ingredients	Preparation
300g Sugar 176g Water 300g glucose 200g condensed milk 300g Callebaut - Finest Belgian White Chocolate - Recipe N° White Chocolate - W2 - 5kg Block 22g gelatin sheet	Bring sugar +water +glucose to boil Add condensed milk. Remove from heat. Add gelatin Pour over chocolate & blend

assembly

Join the apple compote sphere to make round inserts. Keep frozen
Pipe Vanilla Mousse in sphere moulds about 3/4th way and press in the apple compote inserts. Smooth out with an offset spatula.
Freeze for atleast 8 hours and demould when ready. Place spheres on wire rack ready for glazing.
Heat the glaze to 40C and pour over frozen spheres.
Transfer the spheres directly over cinnamon streusel base.
Use fondant & small snowflake cutter to make snowflakes and place them on the mousse spheres equidistant to each other.
Finish off with some silver leaves or silver flakes.

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Christmas Bauble – Caramel apple

Created by

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Recipe components

Vanilla mousse

Caramel apple

Cinnamon streusel

Red glaze

assembly

Choose your region

Choose your region

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Christmas Bauble – Caramel apple

Created by

Share

Recipe components

Recipe N° White Chocolate - W2 - 5kg Block

Recipe N° White Chocolate - W2 - 5kg Block

Recipe N° White Chocolate - W2 - 5kg Block

Recipe N° White Chocolate - W2 - 10kg Callets

Recipe N° Chocolate - White Recipe N° W2 28% - callets - 10kg

Recipe N° White Chocolate - W2 - 10kg Callets

Recipe N° White Chocolate - W2 - 2.5kg Callets

Recipe N° White Chocolate - W2 - 2.5kg Callets

Recipe N° White Chocolate - W2 - 2.5kg Callets

Recipe N° White Chocolate - W2 - 1kg Callets

Recipe N° White Chocolate - W2 - 1kg Callets

Recipe N° White Chocolate - W2 - 1kg Callets

Recipe N° White Chocolate - W2 - 2.5kg Callets

Recipe N° White Chocolate - W2 - 2.5kg Callets

Recipe N° White Chocolate - W2 - 2.5kg Callets

Recipe N° White Chocolate - W2 - 2.5kg Callets

Recipe N° White Chocolate - W2 - 2.5kg Callets

Recipe N° White Chocolate - W2 - 1kg Callets

Recipe N° White Chocolate - W2 - 1kg Callets

Recipe N° White Chocolate - W2 - 400g Callets

Recipe N° White Chocolate - W2 - 400g Callets

Recipe N° White Chocolate - W2 - 5kg Block

Recipe N° White Chocolate - W2 - 500g Callets

W2NV-C47

Vanilla mousse

Caramel apple

Cinnamon streusel

Red glaze

assembly

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Recipe N° White Chocolate - CW2 - 2.01kg Callets

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Recipe N° White Chocolate - CW2 - 2.5kg Callets

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