Caramel Poppy Seed Apple Entremet

Procedure for the Fruit Insert:

1. Place all ingredients in a pot and bring to a boil.
2. Boil for 5 minutes and pour into insert mold.
3. Allow to set for a minimum of 4 hours in a freezer or overnight.

Procedure for the Caramel Mousse:

1. Bloom gelatin in ice water, set aside.
2. In a pot make a dry caramel with the sugar.
3. Pour in heavy cream (1) and bring to a simmer.
4. Temper in yolks and cook to make anglaise.
5. Add bloomed gelatin and allow to dissolve.
6. Allow anglaise to cool and add the poppy seeds, set aside.
7. In a mixing bowl fitted with a whip, bring heavy cream (2) to a soft whip.
8. Fold in anglaise to the soft whipped cream and pour into desired mold half way and add fruit insert.
9. Fill remaining mold with mousse and cap off.
10. Place in freezer and allow mold to set overnight.

Procedure for the Sable:

1. Place butter and sugar in a mixing bowl fitted with a paddle attachment.
2. Cream butter and sugar until light in color.
3. Add in egg white, vanilla paste and honey, scrape down.
4. Add in remaining dry ingredients and mix until ¾ of the way finished.
5. Remove from bowl and finish mixing by hand.
6. Form into a disk and wrap with plastic and refrigerate for a minimum of 30 minute.
7. Once chilled, remove from cooler and let sit until pliable.
8. Roll out desired thickness and cut to desired size.
9. Place between two perforated Silpats and bake at 350 F for 10-12 minutes.

Procedure for the White Chocolate Whipped Ganache:

1. In a pot, place heavy cream (1) and glucose and allow to boil.
2. Pour over white chocolate and cocoa butter and blend with hand blender until smooth.
3. While hand blender is still running, slowly pour in heavy cream (2) and vanilla paste into white chocolate mix until smooth.
4. Pour into container and allow to set overnight before whipping.

Procedure for the Caramel Sauce:

1. Place 1/3 of the sugar in a pot on low and allow sugar to slowly start to melt.
2. When a small corner of the sugar started to change color, mix with spatula and begin to slowly sprinkle the other 2/3rd of the sugar making sure to allow the one on the stove has melted slightly before sprinkling in more.
3. In a separate pot, bring heavy cream to a simmer and remove from heat and set aside.
4. Once all the sugar has dissolved and mix slightly and allow to cook to a nice dark amber color.
5. Turn the heat off and very slowly add in the heavy cream and whisk quickly being very careful to avoid the steam and boiling over.
6. Once the heavy cream is incorporated, place on top of an ice bath and mix to cool slightly before putting away.

To Assemble:

1. Fill apple mold 1/3rd of the way with the caramel mousse and with a spatula, spread the mousse to cover the sides. This will ensure no bubbles or holes in the mousse.
2. Tap the mold to allow mousse to settle slightly and place fruit confit insert and twist slightly to lock it into place.
3. Fill the mold completely with the remaining mousse and tap a few times lightly to allow any air bubbles to rise and pop.
4. Place in freezer and freeze overnight.
5. The next day, remove from mold and place on a sheet pan lined with plastic.
6. Spray with red cocoa butter spray, whether house-made or from a spray can.
7. Once sprayed all around, with a luster spray or with a brush, dust very lightly with gold luster dust.
8. Place on baked sable base and set aside.
9. Meanwhile, place whipped ganache in mixer and whip between medium and soft peaks, allowing cream to be fluid but still hold its shape.
10. With spoon place a small drop of the cream on the plate and drag from one end of the plate to the other.
11. Place apple entremet in the center, adding a chocolate stick in the center to create the stem and a larger microgreen on the side to create the leaf.
12. On one corner of the apple, add any reserved apple confit and place on opposite sides of the apple and then a small drop of the caramel sauce.