Instructions
- 1
Press hazelnut brownie base into ring. Freeze.
- 2
Apple insert: cook peeled diced apples with sugar, cinnamon and Calvados until very soft. Mash to chunky puree. Dissolve gelatin. Freeze in insert mold.
- 3
Caramel mousse: make dark caramel with 200g sugar. Deglaze with warm cream. Cool to 30°C. Add gelatin. Fold in whipped cream.
- 4
Assemble: pour caramel mousse. Place frozen apple insert. Cover with mousse. Freeze 8 hours.
- 5
Amber caramel glaze: cook caramel sauce with glucose and cream. Dissolve gelatin. Add copper coloring. Cool to 35°C.
- 6
Unmold and glaze. Refrigerate 3 hours.
- 7
Add caramel shards, dried apple chips and fleur de sel.
- 8
Serve at cellar temperature (8-10°C).
Baker's Tip
Use Granny Smith apples for the insert — their tartness balances the sweet caramel mousse. Sweeter apples like Fuji or Gala result in a cloying flavor. The Calvados (apple brandy) is essential for depth — substitute with apple juice concentrate reduced by half if alcohol-free.
Frequently Asked Questions
What is Calvados and where do I find it?
Calvados is a French apple brandy from Normandy, aged in oak barrels. It has a complex apple, vanilla and caramel flavor. Available at well-stocked liquor stores. Substitute with any good apple brandy or, for alcohol-free, use strongly reduced fresh apple juice with a drop of apple extract.
Can I use store-bought caramel sauce for the mousse?
Yes but reduce it slightly to concentrate the flavor — store-bought sauce is often thin and mild. Cook it in a saucepan over medium heat for 3-4 minutes until slightly thickened. Adding a pinch of sea salt and a tablespoon of butter while cooking improves both flavor and texture significantly.
How do I make caramel shards for decoration?
Line a baking sheet with a silicone mat. Make a dry caramel to amber, pour thinly onto the mat. Let set completely (about 10 minutes). Break into irregular shards with your hands or a knife. Keep in an airtight container with silica gel packets — humidity dissolves caramel very quickly.
Can I make dried apple chips at home?
Slice unpeeled apples very thin (1-2mm) using a mandoline. Toss lightly with sugar and a pinch of cinnamon. Bake on a parchment-lined sheet at 200°F (100°C) for 1.5-2 hours, flipping halfway, until completely dry and slightly translucent. Cool completely on a rack before using.
About This Recipe
An autumn harvest entremet with caramel mousse housing a spiced apple compote insert with cinnamon and Calvados, on a hazelnut brownie base, under a burnished amber caramel mirror glaze. Warm autumnal flavors in an elegant French format.
More Entremets & Mousse