Apple Pie

Apple Caramel

1. Mix the vanilla seeds with sugar B, salt, and the spices
2. Blend the cream of tartar with water B
3. Add the cream to a small saucepan and heat it to 40°C (104°F), then add the spice and sugar mixture
4. Maintain it at 40°C (104°F), though it’s fine if it reaches a little higher like 42°C (107.6°F) but not below 40°C
5. Add water A to a saucepan, followed by sugar A
6. Cook to 100°C (212°F) and add the cream of tartar mixture
7. When the syrup reaches 110°C (230°F), add the glucose syrup
8. Continue cooking until a golden caramel forms
9. Carefully pour the cream over the caramel in three stages, whisking and cooking until it reaches 110°C (230°F)
10. Add the apple puree and reduced apple juice (this mixture should also be at 40°C/104°F)
11. Cook to 107°C (224.6°F), then turn off the heat and add the browned butter. Ensure the mixture is homogeneous
12. Pipe at room temperature

Vanilla Ganache

1. Scrape the vanilla pod and add the seeds to the cream
2. Follow with the egg yolk powder, sorbitol powder, and glucose syrup
3. Heat this mixture to 40°C (104°F)
4. Add the heated mixture to the melted white chocolate, which should also be at 40°C (104°F)
5. Mix well with an immersion blender and pipe at 29°C (84.2°F)

Crispy Layer

1. Make a crumble crust with flour, granulated sugar, and butter
2. Bake in the oven at 225°C (437°F) for about 7 minutes, depending on the size of the crumble
3. Once baked, let it cool, then blend if the "crumbs" are too large for piping
4. Melt 25 grams (0.88 oz) of cocoa butter with 25 grams (0.88 oz) of browned butter
5. Add the salt, then mix in the crumble crust
6. Ensure the mixture is homogeneous; tempering is preferable before filling the bonbons
7. Pipe at 29°C (84.2°F). Temperature will be lower if tempered. Don't worry.
8. Once the crispy layer has crystallized. Cap the bonbons and enjoy.