Apple Bavarian Entremets

Peel the apples, remove the core...

... and cut into cubes.

In a frying pan, melt 30 grams of butter.

Add the apple cubes...

... and sprinkle with 60 grams of castor sugar.

Cook until the preparation turns into a compote. Transfer 650 grams of compote in a different bowl. Smash with a fork until you obtain a fine purée. Set the rest of the apple compote aside.

For the pastry case: Roll out the inside-out puff pastry to a thickness of 3 mm. Preferably, use a home-made puff pastry.

Cut a sheet of greaseproof paper to the dimensions of the puff pastry baking tray and drizzle with icing sugar.

Arrange the puff pastry rectangle over the baking parchment with icing sugar.

... and arrange another sheet of greaseproof paper on top.

Bake at 170°C (gas 3) for 25 or 30 minutes, in a fan-assisted oven.

The puff pastry should be golden and caramelised.

Using a stainless steel ring (diameter 16cm), cut the puff pastry into a round shape. Warm puff pastry will be easier to cut.

Soak the gelatine sheets in a bowl filled with cold water.

Pour the lemon juice in a saucepan...

... and bring to a boil.

Strain the gelatine...

Combine until completely melted.

Add the lemon juice to the compote (at room temperature).

Combine well and add the vanilla extract.

Combine again.

In a separate bowl, beat the egg whites...

Add 60 grams of castor sugar...

Add the beaten egg whites to the apple compote.

Fold gently.

Place the wave-shaped Pavocake mould on your worktop surface.

Fill with the apple preparation.

Using a palette knife, create a volcano shape so that the apple preparation goes all the way up the rim.

Arrange the apple pieces (set aside earlier) in the centre.

Fill with the apple Bavarian cream...

... and even the surface with a spatula. Leave a gap of 0.5cm at the top...

Even the edges with a spatula. Cover with cling film and place in the freezer overnight.

For the chocolate leaf decorations: Organise all the necessary ingredients.

Melt the dark couverture chocolate (for instance Ocoa) in the microwave on medium power, working by periods of 30 seconds. When the chocolate is melted and has a temperature of about 35 or 40°C (make sure it doesn't exceed 40°C)...

... add the Mycryo cocoa butter.

I used the flower casting set by Magyfleur to make the chocolate leaf decorations. The day before, place the bronze stamps in the freezer.

Dip the cold stamp into the tempered chocolate, making sure to dip only the printed side...

... then lift the stamp and shake gently for the excess chocolate to drip off.

The chocolate should start to set already.

Place the stamp on your worktop surface until the chocolate has fully set.

The chocolate shape should come off easily.

Repeat the above steps with the other stamps. Don't forget to place the stamps in a bowl filled with ice water between uses. Make sure you dry them thoroughly with a clean cloth before dipping them in chocolate. Reserve the chocolate leaf decorations.

A total of 12 or 14 chocolate leaves should be plenty.

Apply metallic green colouring powder on the chocolate leaves with a brush.

Remove the excess.

For the meringue decorations: Follow this recipe for the meringue decorations. Pipe the meringue into small balls of different sizes on a Silpat mat.

For the apple-shaped sphere: When frozen, remove the half-sphere silicone mould from the freezer.

Remove the cling film.

Slightly reheat the flat surface of one shape with a blow torch.

Assemble the two shapes together...

... and place in the freezer to set.

Place the gelatine in 18 grams of water. Combine well and set aside.

Pour water in a saucepan to make the syrup.

Add the glucose syrup...

Bring to a boil. The temperature should reach 103°C. The use of a laser thermometer is essential for this operation.

... and the rehydrated gelatine. Combine well.

Pour the hot preparation over the white chocolate pistoles.

Combine with a small whisk.

Mix with a Bamix hand blender until homogeneous.

Add green colouring until the colour is similar to an apple.

For the velvet pearl green icing: Organise all the necessary ingredients.

Melt the white chocolate in the microwave by periods of 30 seconds at medium power so the chocolate doesn't burn.

In the meantime, melt the cocoa butter and add to the melted chocolate.

Combine with the hand blender...

... until perfectly homogeneous.

Pour the preparation (temperature should be 30°C) into the LM25 spray gun container.

Take the cake out of the freezer. Remove the cling film.

Flip the cake onto a plate...

For an easy release, make sure the cake is frozen.

Place the cake on your worktop surface (I used an airbrush spray booth for this operation)...

... and spray the cake on all sides until it is coated with a thin layer of icing. Reserve in the fridge.

Remove the frozen sphere from the mould.

Transfer on a cooling rack, which has been placed on a deep tray.

Pour some green mirror icing over the sphere.

Let set in the fridge for a few minutes.

Using a kitchen fork, carefully lift the sphere...

... and arrange it in the centre of the entremets.

With the remaining mirror green icing...

... making them overlap slightly.

For the finish: Cut the pear into thin slices.

Arrange the pear slices around the central sphere.

Arrange a few meringue decorations around the sphere.

Using decorating tweezers, finish the decoration with caramelized cocoa nibs, Atsina Cress shoots (with flavours of liquorice and fennel) and toasted almond flakes. Prick the tip of a vanilla pod at the top of the sphere to imitate the stem of the apple.
Let defrost slowly in the fridge for at least 4 hours. Enjoy!