Milk Chocolate Palette With Honey Crisp Apples And Chestnuts

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Ingredients

Chocolate Sable, recipe follows

Lemon Chocolate Feuilletine, recipe follows

1 cup Apple Custard, recipe follows

3/4 cup Apple Dice, recipe follows

3/4 cup Apple Mousse, recipe follows

Chocolate Glaze, as needed, recipe follows

Chestnut Ice Cream, recipe follows

1/4 cup butter

1 3/4 tablespoons confectioners' sugar

1/3 teaspoon brown sugar

1 teaspoon grated lemon zest

1/2 teaspoon fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon sea salt

3 cups flour

1/2 teaspoon cocoa powder

2 3/4 ounces high-quality chocolate chocolate (40 percent cocoa), chopped (recommended: Valrhona)

1/4 ounce high-quality chocolate chocolate (72 percent cocoa), chopped (recommended: Valrhona)

3/4 teaspoon butter

2 tablespoons kosher salt

1 1/2 tablespoons praline paste

1/2 teaspoon grated lemon zest

1/4 cup feuilletine

1/2 cup heavy cream

1/4 cup apple puree

2 1/2 tablespoons egg yolks

2 1/2 teaspoons sugar

1/3 teaspoon powdered gelatin, bloomed

1 teaspoon Apfel Korn liqueur

Pinch kosher salt

1/2 cup apple puree

1 sheet silver gelatin, bloomed

1 1/2 tablespoons sugar

1 tablespoon egg whites

1 1/2 tablespoons creme fraiche, whipped to soft peaks

3 1/2 tablespoons honey

3 1/2 tablespoons dry white wine

2 1/4 tablespoons water

1 3/4 tablespoons sugar

1/2 vanilla bean

1 1/2 teaspoons fresh lemon juice, strained

2 3/4 tablespoons Apfel Korn liqueur

2 Honey Crisp apples, peeled and held in an ice water bath to avoid oxidation

2/3 cup simple syrup, made by boiling 3/4 cup sugar with 3/4 cup water

6 tablespoons heavy cream

2 1/2 tablespoons milk

2 1/4 tablespoons glucose syrup

2 sheets silver gelatin, bloomed

8 3/4 ounces high-quality chocolate (40 percent cocoa), chopped (recommended: Valrhona)

3.1 ounces pate a glace

14 cups sweetened chestnut puree

16 1/2 cups milk

8 1/4 cups cream

1 1/4 cups sugar, plus 1 1/4 cups

1/2 cup trimoline

2 tablespoons stabilizer

3 1/2 cups egg yolks

4 tablespoons salt

Strained juice from 1 1/2 lemons

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