100 g envy™ Apples, peeled, cored and finely diced
Apple Jelly
600 g envy™ Apples, peeled and cored
40 g caster sugar
1 tsp (2.5 g) agar agar
Apple Gel
½ tsp (2 g) citric acid
1 tsp water
300 g envy™ Apples, peeled and cored
45 g caster sugar
1 ¼ tsp (5 g) pectin NH
Vanilla Cream
6 g gold gelatine sheets, or 3 individual gelatine sheets
250 g fresh cream 35% fat (A)
70 g caster sugar
2 tsp vanilla bean paste
570 g fresh cream 35% fat (B)
Apple Ribbons
200 g water
270 g caster sugar
2 cinnamon quills
2 envy™ Apples
METHOD
Macaron Shells
Heat the oven to 150°C, fan forced.
Prepare guides for the macaron bases by drawing 15 eclair-shaped templates, approximately 13cm x 4cm in size onto a sheet of baking paper. Then, for the macaron tops, draw 15 eclair-shaped templates, approximately 12cm x 3cm in size.
Place the templates onto baking trays and top them with a Silpat baking mat, then set aside until required. If you do not have Silpat baking mats, you can simply turn the baking paper upside down and pipe directly onto them.
Create the tant pour tant (TPT) by placing the almond meal and icing sugar in a food processor and grind to a fine powder, ensuring the mixture doesn’t become warm.
Sieve the TPT into a large bowl and set aside.
Place the water and sugar in a medium saucepan and begin to heat.
Meanwhile, place the egg whites (A) and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment and begin to whip on low speed, gradually increasing the speed as the syrup boils.
Once the syrup reaches 118°C, stream it over the medium-whipped egg whites while continuing to whisk to create an Italian meringue.
Add the red colour gel and whisk until the meringue reaches 50°C.
Meanwhile, add the egg white (B) to the TPT and mix to form a relatively firm paste.
Add a third of the meringue to the TPT paste and mix to incorporate.
Once there are no lumps remaining, add the remaining meringue and mix until supple and shiny.
Transfer the mixture into a piping bag fitted with a 16mm round piping nozzle and pipe the macaron bases using the prepared template.
With a 12mm round piping nozzle, pipe the remaining macaron mixture to create the macaron tops.
Bake in the preheated oven for 17 minutes, or until the tops can be gently wiggled from side to side while the bases remain firmly attached to the baking mat.
Allow to cool completely.
Note: Once baked, the macaron shells can be wrapped in airtight packaging and stored in the freezer for up to 8 weeks.
Vanilla & Apple Cake
Heat the oven to 175°C, fan forced.
Place the room temperature butter, sugar, flour, baking powder, bicarbonate soda, and salt in the bowl of a stand mixer fitted with a paddle attachment and mix until the ingredients come together and resemble a sand consistency.
In a separate bowl, place the egg, sour cream, oil, and vanilla and whisk by hand to combine.
Slowly stream the egg mixture followed by the milk over the ingredients in the stand mixer while continuing to mix.
Pour the cake batter into a half size Flexipat, or a greased and lined baking tray approximately 35cm x 25cm x 1cm in size, then sprinkle the diced envy™ Apples over the surface.
Bake in the preheated oven for 12-15 minutes, or until golden brown in colour and the centre bounces back when gently pressed.
Allow to cool completely at room temperature.
Chill in the refrigerator, then cut the cake into 10cm x 1cm strips.
Notes: The cake can be stored in an airtight container in the refrigerator for up to 5 days. Any remaining cake can be utilised in other dessert applications, such as a trifle.
Apple Jelly
Line a container, approximately 14cm x 14cm in size, with plastic wrap, then set aside until required.
Cut the peeled and cored envy™ Apples into quarters, then blitz them in a food processor or blender to create a puree.
Squeeze the apple puree through a cheesecloth to extract the juice.
Weigh out 250g of the apple juice and place it into a small saucepan.
Place the sugar and agar agar into a bowl and mix by hand to combine.
Add the combined sugar and agar agar to the saucepan of apple juice, then whisk continuously while bringing to a boil.
Pour the apple mixture into the prepared container then chill in the refrigerator for a minimum of 2 hours to set.
Remove the apple jelly from the container and cut into individual cubes, 1cm x 1cm in size, then return to the refrigerator until required.
Notes: The apple jelly can be stored in an airtight container in the refrigerator for up to 1 week. Any remaining apple jelly can be used in other dessert applications, such as a trifle, or eaten as a snack.
Apple Gel
Place the citric acid and water in a small bowl and mix by hand to dissolve.
Cut the peeled and cored envy™ Apples into quarters, then process them in a food processor or blender to create a coarse puree.
In a small bowl, place the sugar and pectin NH, and mix by hand to combine.
Place the apple puree and combined sugar and pectin into a saucepan over medium heat and whisk while bringing to a boil.
Remove from the heat, add the citric acid solution, and whisk to combine.
Transfer the apple gel into a bowl, cover the surface with plastic wrap and chill in the refrigerator.
Note: The apple gel can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
Vanilla Cream
Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water and set aside until required.
Place the cream (A), sugar, and vanilla into a saucepan and bring to a boil, ensuring the sugar has completely dissolved.
Remove from the heat, add the pre-soaked gelatine, and mix to incorporate.
Transfer the hot cream mixture into a large bowl, add the cream (B) and mix to combine.
Cover the surface of the vanilla cream with plastic wrap and chill in the refrigerator for a minimum of 5 hours.
Apple Ribbons
Place the water, sugar, and cinnamon quills into a saucepan and bring to a boil.
Remove from the heat and allow to infuse for 20 minutes, then remove the cinnamon quills.
Working with one envy™ Apple at a time, cut them into quarters and remove the core. Then, cut each quarter into 1mm slices.
Submerge the apple slices into the syrup and steep for 30 seconds before gently transferring onto a wire cooling rack to allow any excess syrup to drip off.
Assembly
Transfer the prepared apple gel into a piping bag fitted with an 8mm round piping nozzle.
Starting with the macaron bases, flat-side down, pipe a thin layer of the apple gel on top.
Place a cake strip, apple-side up, onto the gel, then pipe another thin layer of apple gel on top.
Transfer the chilled vanilla cream into the bowl of a stand mixer fitted with a whisk attachment and whip to a piping consistency.
Fill a piping bag fitted with an 8mm round piping nozzle with the whipped cream, then pipe it in a shell pattern to cover the top and sides of the cake.
Top with the smaller macaron shell, then pipe some additional vanilla cream down the centre.
Garnish the top with the prepared apple jelly cubes and apple ribbons.
Note: Store in the refrigerator. Best eaten on the day of assembly.
