"Green Apple, Caramel, and Chocolate" entremet recipes

## The Build Order (Bottom to Top)

1. **Base:** Chocolate Sablé (Crunchy)

2. **Body:** Caramel Chocolate Mousse

3. **Core (The Insert):** Green Apple Compote

4. **Finish:** Green Mirror Glaze

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### 1. Green Apple Compote (The Center)

*Make this first; it must be frozen solid before assembly.*

* **Ingredients:** 250g Granny Smith apples (peeled/diced small), 30g sugar, 1/2 tsp cinnamon, 5g gelatin (bloomed), a squeeze of lemon juice.

* **Method:** Sauté apples with sugar and lemon until slightly softened but still holding shape. Stir in bloomed gelatin. Pour into a 6-inch insert mold and **freeze**.

### 2. Chocolate Sablé Base

* **Ingredients:** 100g flour, 15g cocoa powder, 50g cold butter, 40g powdered sugar, 1 egg yolk.

* **Method:** Pulse dry ingredients and butter into crumbs. Add yolk to form dough. Roll thin (3mm), cut a circle slightly smaller than your main mold, and bake at 325°F (160°C) for 12–15 mins. Let cool.

### 3. Caramel Chocolate Mousse

*This is the "shell" that holds everything.*

* **Ingredients:** 150g Milk Chocolate (or "Caramel" chocolate like Valrhona Caramélia), 100ml Milk, 5g Gelatin (bloomed), 200ml Heavy Cream (whipped to soft peaks).

* **Method:** Heat milk and dissolve bloomed gelatin. Pour over chocolate and stir to a smooth ganache. Once the ganache cools to about 30°C (86°F), gently fold in the whipped cream.

### 4. Green Mirror Glaze

* **Ingredients:** 75ml water, 150g sugar, 150g glucose syrup, 100g condensed milk, 150g white chocolate, 10g gelatin, Green food coloring.

* **Method:** Boil water, sugar, and glucose. Add gelatin and condensed milk. Pour over white chocolate and coloring. Blend with an immersion blender (avoid bubbles). Use at **32°C (90°F)**.

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## Assembly Instructions

1. **The Fill:** Pour about half of your **Caramel Chocolate Mousse** into the main mold.

2. **The Insert:** Take the frozen **Apple Compote** out of its mold and press it into the mousse.

3. **The Base:** Add a little more mousse, then press the **Chocolate Sablé** disc on top (this will be the bottom of the cake when flipped).

4. **The Deep Freeze:** Freeze the entire mold for at least **12 hours**. It must be rock hard to unmold cleanly.

5. **The Glaze:** Unmold the frozen cake, place it on a rack over a tray, and pour the **Green Mirror Glaze** over it in one smooth motion.

6. **Thaw:** Let it defrost in the fridge for 2–3 hours before serving.

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### Pro Tip: The "Snap"

To add another texture, you can add a thin layer of **Salted Caramel** between the apple and the sablé. Just make sure the caramel is chilled so it doesn't bleed into the mousse.