🍏Trompe l'Œil Pomme : Recette Facile Et Délicieuse !

Apple Trompe l'oeil A thin, realistic shell of colored white chocolate, containing an ultra-creamy vanilla whipped ganache and a generous heart of caramelized apples. The perfect combination of fruitiness, sweetness, and crunch. The recipe ⤵️ 👉 Ingredients 📌Vanilla Whipped Ganache • 300 ml of 30% cream • 140g of white chocolate • 1 sheet of gelatin • 1 vanilla bean 📌Caramelized Apple Insert • 250g of apple (Royal Gala) • 20g of butter • 40g of sugar 📌For the Coating • 150g of white chocolate • 150g of cocoa butter • Green oil-soluble food coloring 👉 Quick Steps 1️⃣ For the vanilla whipped ganache: Soak the gelatin sheet in cold water for 10 minutes. Split the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds and the pod in 150 ml of cream. Bring the 150 ml of cream and the vanilla to a boil. Remove the vanilla pod from the infused cream. Squeeze the excess water from the gelatin and melt it in the hot vanilla-infused cream. Pour this hot cream over the white chocolate and mix well. Add the remaining 150 ml of cold cream and mix. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 4 hours (ideally overnight) to allow the ganache to set. 2️⃣ For the caramelized apple insert: Peel the apples, remove the cores, and cut them into small cubes (approximately 5-8 mm). In a pan, melt the butter over medium heat. Add the apple cubes and sugar. Let it caramelize gently, stirring regularly, for 8 to 12 minutes, until the apples are tender. Set aside. 3️⃣ For the coating: Melt the white chocolate and cocoa butter together (in the microwave on low power). Add the green oil-soluble food coloring and mix well until you obtain a beautiful, uniform green apple color. 4️⃣ For assembly: Place a layer of whipped ganache in the bottom of each half-sphere. Add a generous tablespoon of the caramelized apple insert to the center. Completely cover with whipped ganache, smoothing it well to fill the mold. Freeze for at least 4-5 hours. Once frozen, join two half-spheres together with whipped ganache. Smooth the seam if necessary. Re-freeze for at least 4 hours (to ensure everything is completely frozen). Remove the frozen apples from their molds (they should be very hard). Grate them if necessary to give them a nice, smooth shape. Dip each frozen apple into the coating at a temperature between 28°C and 33°C. Once set, place the apple stem (either colored marzipan or a real apple stem that has been washed). Let it thaw for at least 3 hours in the refrigerator before enjoying. 📌Don't hesitate to save the recipe to make it again and again! 💬Let me know in the comments if you tried the recipe, don't forget to like👍, subscribe🔔, and turn on notifications so you don't miss my next videos. 📌Subscribe: Click Here ➡️    / @luniverssucré   📌Follow Me On My Social Media:   / l.univers.sucre     / lunivers_sucre   #trompeloeil #apple #recipe #pastry #easyrecipe #recipe #foryou