Make a shortcrust pastry from the ingredients, leave to cool if necessary.
Roll out the dough to approx. 2.5mm and lay out the tartelettes
Mix cream powder and egg yolk with a little milk. Boil the remaining ingredients and thicken with the mixed cream powder. Remove the cream from the heat and stir in the chocolate.
Pour the cream into the tartlets while they are still hot.
Bake the tartlets at 180°C for about 20 minutes.
Allow the tartlets to cool slightly and remove from the mold.
Cut the apple with the peel into fine cubes of approx. 0.5 cm and stir into the puree. Mix the pectin with the sugar and stir into the apple puree mixture. Boil everything.
Pour the apple filling into round silicone molds with a diameter of approx. 6 cm and freeze.
Beat the sugar and pasteurized egg yolks until fluffy. Stir in warm, dissolved couverture.
Quickly stir one third of the whipped cream into the couverture egg yolk mixture. Then carefully fold in the remaining cream.
Then carefully fold in the remaining cream.
Remove the frozen apple filling out of the mold and place it in the middle of the baked, cooled tartlet. Using a piping bag, place dots of the mousse around the apple filling.
Possibly shine the tartlet and decorate with flowers.
Chef Amanda Dahl
"Original Beans not only makes our guests smile, but also my team and me. I am very happy to promote sustainability with what I do."
Amanda's confectionery and patisserie is down-to-earth and pure. She relies on recipes with few ingredients, which are all the more valuable. She wants to show her guests what is possible with natural, good ingredients. The pâtissière combines classic craftsmanship with modern techniques. You and your team are very keen to experiment and let your guests participate. They want to show that simple ingredients don't have to be boring. She surprises her guests with new creations and shows how much fun good taste can be.