Apple Pie

Mix the vanilla seeds with sugar B, salt, and the spices

Blend the cream of tartar with water B

Add the cream to a small saucepan and heat it to 40°C (104°F), then add the spice and sugar mixture

Maintain it at 40°C (104°F), though it’s fine if it reaches a little higher like 42°C (108°F) but not below 40°C (104°F)

Add water A to a saucepan, followed by sugar A

Cook to 100°C (212°F) and add the cream of tartar mixture

When the syrup reaches 110°C (230°F), add the glucose syrup

Continue cooking until a golden caramel forms

Carefully pour the cream over the caramel in three stages, whisking and cooking until it reaches 110°C (230°F)

Add the apple puree and reduced apple juice (this mixture should also be at 40°C/104°F)

Cook to 107°C (225°F), then turn off the heat and add the browned butter.

Let the mixture cool to room temperature before piping about 4 grams into each shell

Scrape the vanilla pod and add the seeds to the cream

Follow with the egg yolk powder, sorbitol powder, and glucose syrup

Heat this mixture to 40°C (104°F)

Add the heated mixture to the melted white chocolate, which should also be at 40°C (104°F)

Mix well with an immersion blender and pipe about 5 grams into each shell at 29°C (84°F)

Make a crumble crust with flour, granulated sugar, and butter

Bake in the oven at 225°C (435°F) for about 7 minutes, depending on the size of the crumble

Once baked, let it cool, then blend if the "crumbs" are too large for piping

Melt 50 grams1.76 oz of cocoa butter with 50 grams1.76 oz of browned butter

Add the salt, then mix in the crumble crust

Ensure the mixture is homogeneous; pre-crystallizing is preferable before filling the bonbons

Fill the rest of each shell, about 3 grams per shell, at 29°C (84°F). The temperature will be lower if pre-crystallized. Don't worry.

Once the crispy layer has crystallized. Cap the bonbons and enjoy.