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Salted Caramel Galore

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The Salted Caramel Galore is a combination of a creamy salted caramel mousse paired with salted caramel vanilla insert and a layer of apple cider cake. A spiral of vanilla crème Parisienne and a shell of brown butter gaze. Finished with chocolate branch garnish, caramelized pecans, and thin apple slices. I was never a fan of the traditional fall flavors such as pumpkin, but a caramel apple of the other hand is my all-time favorite. This fall inspired dessert give a spin on a fall classic as it introduces the flavors of apple cider donuts as well as toasted pecans into this dessert. Spices that get the pallet excited and a sweetness to match and make each individual item within this burst with flavor. A favorite of mine is a caramel apple, which is the idea behind my petit gateaux. Gooey caramel enrobing a sweet apple with complimentary flavor to put you right into fall. This Petit Gateaux was created as a fall flavor favorite of mine. Fall has always been my favorite season; such beautiful weather and the flavors of fall are also very unique.

Apple Cider Cake

Light brown sugar - 117g

Molasses - 62g

Apple cider(boiled) - 58g

Vegetable oil - 82g

Eggs - 28g

Cake flour - 199g

Cinnamon, clove, nutmeg, all spice - 3g ea.

Baking powder - 4g

Baking soda - 4g

salt - 2g

Water - 94g

Finely diced apple - 156g

  

 

Brown Butter shell glaze

Cacao Barry milk chocolate - 550g

Cacao Barry dark chocolate - 275g

Cacao butter - 105g

Beurre Noisette (brown butter) - 325g

Finely Chopped pecans - 125g

 

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Vanilla Crème Parisienne

Cream - 400g

 Vanilla bean - 1.5

Salt - 1g

Cocoa Barry zephyr 34% - 175g

 Gelatin, silver - 9g

 Cream - 400g

 

  

 

Salted Caramel mousse 

Cream - 101g

salt - 4g

Sugar - 53g

Yolks - 80g

Gelatin silver - 4.1g

Cocoa Barry Zephyr - 183g

cream - 378g

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Salted vanilla caramel insert 

Cream -  240g

 Yolks - 80g

 Sugar - 75g

 gelatin - 2.5

Salt - 1g

 Vanilla bean - 1/2

  

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Caramelized pecans

Sugar - 30g

Water - 10g

Whole pecans - 125g

Butter - 4g

 

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MOP

  1. Bloom the gelatin in ice water

  2. Warm the first portion of cream with the salt and set aside.

  3. Pour over the cacao Barry zephyr 34% and add the gelatin. Emulsify.

  4. Add the second amount of cream and emulsify.

  5. Chill overnight.

  6. Whip and reserve for assembly, do not over whip.

MOP

  1. Mix together the sugar and molasses until smooth.

  2. Mix in the boiled cider, vegetable oil and eggs.

  3. Add the dry ingredients alternating with the water until fully combined

  4. Stir in the apples. Spread onto ¼ sheet

  5. Bake until it springs back at 350 degrees.

  6. Cut circles to fit mold and freeze.

MOP

  1. Melt the cacao butter. Melt the chocolate. Add the brown butter and chopped nuts.

  2. Chill over ice bath until glaze reached 78-80 degrees and use immediately.

MOP

  1. Warm the first amount of cream.

  2. Make a dark dry caramel with the sugar and deglaze with the hot cream.

  3. Temper the hot cream/caramel liquid over the yolks and cook to nappe.

  4. Add the bloomed gelatin and chocolate, cool to 29C.

  5. Whip the second cream to soft peak and fold into caramel anglaise.

  6. Produce mousse and portion into molds and build petit gateaux.

MOP

  1. Bloom the gelatin.

  2. Make a caramel from the sugar.

  3. Heat cream to a simmer then temper in the yolks mix into the caramel mixing. combination then cooks to nappe.

  4. Strain the anglaise, Add the bloomed gelatin, cool to 90 degrees over ice bath, emersion bender.

  5. Pour into molds and freeze.

MOP

  1. Lightly toast the nuts in a 325f deck oven.

  2. Cook the sugar and water in a sauce pot until the sugar is dissolved and the syrup bubbles.

  3. Ass the warm nuts all at once and toss them to coat them over medium heat. Stir gently and the sugar will crystalize on the nuts, eventually will caramelize.

  4. Continue to cook on low until the sugar is evenly caramelized, remove from heat and add butter.

  5. Turn onto parchment, and with gloves hands separate and allow to cool.

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