Caramel Apple Cookie (Print Version)
# Ingredients:
01 -
25g all-purpose flour.
02 -
1 whole egg.
03 -
25g granulated sugar.
04 -
40g melted butter.
05 -
100g crushed speculoos cookies.
06 -
150g heavy cream (for creamy mixture).
07 -
50g milk.
08 -
30g sugar (for creamy mixture).
09 -
2 egg yolks.
10 -
2g gelatin.
11 -
1 vanilla pod.
12 -
60g speculoos spread.
13 -
80g sugar (for caramel).
14 -
30g salted butter.
15 -
120g heavy cream (for caramel).
16 -
200g and 150g heavy cream (for ganache).
17 -
100g white chocolate.
18 -
4 apples.
19 -
40g butter (for apples).
20 -
40g sugar (for apples).
21 -
Cinnamon.
# Instructions:
01 -
Warm up the milk, cream, vanilla, and speculoos spread. Whisk them into the egg yolks and sugar, cook until it hits 82°C, and then stir in the gelatin. Freeze the mixture.
02 -
Make a dry caramel by melting the sugar, then mix in the butter and cream. Set it aside to cool.
03 -
Stir melted chocolate, cream, and caramel together. Add gelatin and then cold cream, whipping it until fluffy.
04 -
Melt the butter, cook the apple slices with sugar for 10 minutes, then sprinkle with cinnamon.
05 -
Make a sponge cake and a layer of crunchy speculoos, then set them aside for use later.
06 -
Start layering: whipped ganache, cooked apples, creamy mixture, more ganache, crunchy speculoos, and sponge. Freeze once done.
# Notes:
01 -
Make it over the course of two days.
02 -
Store it in the freezer.