Pomme

Lemon crumble, joconde sponge and vanilla chiboust

Ambassador Frank Haasnoot Pastry
Pomme - photo1 | Debic
Pomme - photo2 | Debic

Frank Haasnoot

Pastry chef

Ingredients

For 4 servings

Lemon crumble

291 g flour

218 g Debic Butter Constant

243 g ground almonds

243 g sugar

5 limes, the zest

Joconde sponge

168 g egg white

200 g sugar (1)

200 g ground almonds

64 g flour

3 g potato starch

2 g salt

288 g egg

40 g sugar (2)

36 g Debic Butter Constant

250 g Debic Markenbutter

250 g Debic Butter Constant

250 g egg white

250 g icing sugar

250 g flour

Vanilla chiboust

132 g milk

154 g Debic Stand & Overrun

1 vanilla pod

81 g egg yolk

33 g sugar (1)

18 g potato starch

31 g gelatin mixture

147 g egg white

103 g sugar (2)

Caramelised apple

823 g royal gala apple

176 g sugar

1 vanilla pod

59 g Debic Butter Constant

Vanilla ganache montée

403 g Debic Stand & Overrun

0.7 tahitian vanilla pod

16 g gelatin mixture

81 g white chocolate

Preparation

Lemon crumble

Mix the butter, the sugar, the lemon zest, and the ground almonds to a smooth dough.

Then mix in the flour to form a crumbly structure.

Bake in rings (14 cm diameter) at 160°C for 25 minutes.

Joconde sponge

Beat the egg whites together with the sugar (1).

In a separate bowl mix the eggs with the sugar, the salt and the ground almonds.

Add both mixtures to each other and add the sifted flour and the potato starch.

Mix in the melted butter.

Keep a part separate for use together with the ladyfingers.

Bake the remaining sponge.

Ladyfingers

Mix the egg white with the icing sugar and the flour.

Gradually add the melted butter.

Add colouring if you wish.

Spread on a silicone baking mat and place in the freezer.

Add the joconde mixture and bake at 190°C for 8 minutes.

Cut into strips of 4 cm and use immediately.

Vanilla chiboust

Bring the Debic Stand & Overrun together with the milk and the vanilla to the boil.

Beat the eggs with the sugar (1) until light and airy.

Add the potato starch.

Make a crème patissière and melt the gelatine mixture into it.

Cover with plastic foil.

Make an Italian meringue with the egg white and the sugar (2).

Mix the crème patissière with the Italian meringue.

Caramelised apple

Caramelise the sugar with the vanilla.

Add the Debic Butter Constant and then the apple brunoise.

Leave to cook and pour off the excess moisture.

Vanilla ganache montée

Bring 1/4 of the Debic Stand & Overrun together with the scraped vanilla pod to a boil.

Melt the gelatine mixture in and mix with the white chocolate.

Mix with a hand mixer to form a smooth consistency and add the rest of the cream.

Leave to stand in the refrigerator for 12 hours, then beat to the required consistency.

Assembly

Spread the caramelised apple over the 12 cm diameter silicone moulds and place a joconde sponge on top.

Put in the freezer.

Place the frozen inside in a 14 cm ring and fill with the chiboust.

Place the joconde sponge on top and fill with the chiboust.

Put in the freezer.

Mask the entremet with the ganache montée, place a plate on top and pull peaks upwards.

Shape the joconde sponge around.

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