Meet the finalists
Meet the finalists
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A warm autumn combination of candy apples and worldwide classic mango & passionfruit.
Recipe components
Shortbread
| Preparation | Ingredients |
|---|---|
Preparation Mix cold butter and dry ingredients in a mixer bowl to crumbs. | Ingredients
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Preparation Add to the crumbs, mix until smooth. Cool in a refrigerator. Spread a 2 mm thin layer, cut a 6 cm circle, bake at 160 °С for 10 min. | Ingredients
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Chocolate Sponge
Preparation Mix and whip. | Ingredients
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Preparation Mix, add to eggs. | Ingredients
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Preparation Melt and add to egg mix. | Ingredients |
Preparation Mix, sift, mix with the liquids. | Ingredients
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Pour into the pan and bake at 180 °C for 10–12 min. | |
Candy apple
| Preparation | Ingredients |
|---|---|
Preparation Dice finely. | Ingredients
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Preparation Caramelize sugar, deglaze to hot puree. Add diced apples, cook for 4–5 minutes. Cool. | Ingredients
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Mango & passionfruit cremeux
| Preparation | Ingredients |
|---|---|
Preparation Mix all ingredients in a saucepan, cook the cremeux to 82 °С. | Ingredients
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Preparation Add pre-soaked gelatin, cool the cremeux to 45 °С. | Ingredients
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Preparation Add to the cooled cremeux, mix with blender, leave in a refrigerator to stabilize. | Ingredients
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Whipped caramel ganache
| Preparation | Ingredients |
|---|---|
Preparation Heat the cream to boiling. Add to the chocolate and pre-soaked gelatin. | Ingredients
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Preparation Add cold cream to the chocolate mixture, mix with blender. Leave in a refrigerator to stabilize. Whip before use. | Ingredients
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