FULL RECIPES

 

Willpowder

 

APPLE IN VARIOUS STATES

A personal version of a tart tatin, starting with the sorbet inspired by Pierre Herme.
A crumbly sablee.
A laced milky treat.
A piece.

THE RECIPE
This recipe is broken down into nine compontents:

GELATO, CALVADOS

milk 1.0000
tuttopan 0.1000
sugar 0.1500
calvados 0.0600

Use the Paco Jet to make the Gelato.



PANNA COTTA, AMARETTO

milk 1.0000
sugar 0.1500
amaretto (Disaronno) 0.0600
gelatin, leaf 0.0100

 

CONFIT CORE

apple core 0.5000
sirop 60% 0.0500

Use the Circulator, Bath & Lid, Sous Vide Bags, and Vacuum Sealer to make the Confit Core.

 

TARTARE KIRSCH

water 0.6670
sugar 0.3330
kirschwasser 0.0450
apple, brunoise 0.5000

 

PAPILLOTE APPLE

apple 1.0000
60% sirop qs

Use the Circulator, Bath & Lid, Sous Vide Bags, and Vacuum Sealer to make the Papillote Apple.

 

PATE APPLE

apples 1.0000
muscovado 0.4000
nh pectin 0.0250
juice, meyer lemon 0.0200

 

GELEE RAISINS

raisins 0.20000
water 0.00700
Willpowder agar agar 0.0052

Use the Flame Scale to take accurate measurements for the Gelee Raisins.

 

PRALINE PINE NUT

water 0.0500
sugar 0.2000
pine nuts 0.5000

 

BRETON

egg yolks 0.1600
sugar 0.3200
butter 0.3200
flour 0.4500
baking powder 0.0300
salt 0.0030