The Creations

Individual pastries

Green apple

Descriptive diagram

Granny Smith green apple streusel tart

Green apple pieces and jelly

PONTHIER green apple purée 300g
PONTHIER pear purée
Inverted sugar
Sugar
Pectin NH

300g
100g
60g
8g
7,2g

Combine the sugar and pectin well. Heat the PONTHIER fruit purées and the invert sugar. When boiling, add the sugar and pectin mix to the fruit purées. Bring back to the boil.

Almond cream

Butter
Sugar
Ground almonds
Eggs

50g
50g
50g
50g

Soften the butter, add the sugar then the ground almonds and the whole eggs, one by one.

Mirliton

Eggs
Sugar
Almond cream
Thick cream

240g
192g
192g
192g

Combine the eggs and the sugar then add the almond cream. Mix and add the thick cream.

Streusel (Part 1)

Flour
Icing sugar
Starch
Ground almonds
Butter
Salt

450g
450g
90g
288g
450g
9g

Combine the flour, icing sugar, starch, ground almonds and salt. Soften the butter and add to the dry ingredients. Combine until evenly mixed. Spread pieces of the dough on a baking tray and bake at 175°C for 20 minutes until evenly coloured. Continue baking at 140°C to dry out the mixture.

Streusel (Part 2)

Corn flakes
Dark chocolate
Hazelnut praline
Hazelnut paste
Chopped roast hazelnuts
Chopped roast almonds
Fleur de sel

435g
216g
282g
168g
130g
30g
3g

Melt all the ingredients of the 2nd part. Put mixture 1 and mixture 2 into a mixer bowl and blend with the paddle.

Assembly

Put the green apple pieces and jelly in a flexipan mould 5cms in diameter. Leave to cool. Bake the mirliton in a flexipan mould 5cms in diameter. Place the disk of green apple pieces and jelly on the disk of mirliton. Spray the top of the tart with a green cocoa butter. Top the glazing with the streusel pieces and a fresh green apple slice.