Moulds used:

Flexipan^® Half sphères

Ref 1489

Silpat^®

Gianduja Mousse

• 500 g frothy whipped cream
• 250 g milk
• 375 g Gianduja milk chocolate
• 8 g gelatine in sheets

Bring the milk to the boil. Pour 1/3 of this milk on to the thinly chopped Gianduja.
Whisk to an emulsion of a flexible and bright texture.
Add the sheets of gelatine in the rest of the milk and let it melt.
Pour the milk and the melted gelatine gradually while stirring.
When the mixture reaches 40/45¡C, add,      gradually, the whipped cream into the             preparation with a spatula.
Fill the indents Flexipan® Ref 1052        Quenelles with the preparation and freeze.

  Roasted Rennet Apples

• 24 apples
• 160 g butter
• Grounded and dried vanilla

Peel and core the apples. Cut them in rather large quarters.
Set on a Silpat® mat.
Brush them with melted butter, then sprinkle them with grounded and dried vanilla.
Put in the oven at 200 - 220°C to obtain a brown and regular colour.
Use a knife to check that the texture is      smooth.
Leave to cool on a tray.

Puff Squares

Roll the puff pastry out to a 2 or 3 mm        thickness.
Prick it with a fork.
Let it rest one hour before baking.
Bake it at 200°C.
When baked, take it out of the oven.
Sprinkle it with sugar and "glaze" it in the oven at 240°C.