Chocolate trunk with baked apples andbuckwheat – crème ice

 

 

For 10 persons

 

 

 

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White chocolate parfait

 

• Beat the eggs and mix them with sugar and ginger.

• Fold the chocolate and the cream and season it with cacao liquor

• Pour the mass in a 1.5-2 cm thick layer over a thin biscuit and freeze it

• Cut it out with a ring of 3 cm in diameter.

 

 

Buckwheat cream ice

• Roast the buckwheat with oat flakes in a pan, add milk to it and let it in the fridge over the night.

• Simmer the milk (approx. 700g)

• Caramelize the 25 g of sugar and deglaze it with the milk.

• Add vanilla and lemon zest and cook it in (burns easily)

• Whisk it with sugar, honey and egg yolk and strain it.

• Put it on ice and add cream

• Pour it into a Pacojet container and freeze it.

               

Chocolate espuma

• Boil water and pour it over the chocolate until an emulsion forms.

• Add the egg white and strain it

• Put it into an ISI-phone and let it cool

• Add the gas to it and shake it.

 

Apple liquor drops

• Dry the starch in the oven and sift it in a baking sheet.

• Spread it out evenly and press the chocolate fork into it.

• Boil water and sugar at 117 degrees and add alcohol.

• Pour it carefully into the starch-casts.

• Pour the remaining starch over it and let it crystalize for 15-20 hours.

 

Green apple jelly

• Mix the apple sauce with ginger and sift it through a micro sieve.

• Season the 200g of simmered apple juice with powdered sugar and    

   lemon.

• Cook it with agar and put it into the soaked gelatine.

• Empty the jelly on a plate with a 20 cm radius and let it cool.

 

Apple meringue

• Mix sugar, xantana and egg white powder.

• Mix the liquids and heat them up carefully.

• Stir the powder carefully into them.

• Strain it and fill into an ISI-bottle.• Sprinkle gas 3-4 times and shake it.

 

Cranberry sauce

• Boil the red wine with sugar.

• Add cranberries and let it boil once again.

• Sift it through a sieve and let it cool.

 

Baked apple mixture

• Pour a bit of wine over the apples and bake them in the oven for about

   45 minutes at 200 degrees.

• Remove the skin and the cores and slice it into bigger pieces.

• Slice pignoli and raisins and add them to the apples.

• Season the mass with vanilla, cinnamon, lemon juice and a bit of

   powdered sugar.

• Pour it in a 3 cm Ø ring.

 

Choux pastry branches

• Boil the milk with butter, sugar and salt.

• Singe the mixture with flour and put it into a stir boiler.

• Add the eggs slowly and mix them in.

• Finally, add cacao powder.

• Dress on small branches with a 4 mm decorating tube and bake it at

   200°C.

 

Chocolate sprinkles

• Dough all the ingredients together.

• Press the mixture together and freeze it.

• Grate it with a micro-grate and bake carefully at 180°C.

 

Raspberry wafer leaves

• Boil both, let it cool and mix through.

• Spread lengthy leaf-forms, dry them and use a leaf-print to get the

   wanted form.

 

Pistachio wafer leaves

• Dough all ingredients together and let the mixture cool.

• Use the more roundish leaf-templates to create small leaves.

• Bake them at 180°C and form with the leaf-print.

• Seal it tightly and store.

 

Chocolate branches

• Pour the chocolate into ice-cold water with a decorating tube.

• Remove carefully and let it dry on craped paper.

 

Chocolate-caramel rol

• Boil the sugar with water at 155°C.

• Add butter immediately until a homogenous mass forms.

• Pour liquid chocolate and let cool for a bit.

• Use a cut-off whisk to roll fine sugar strains on a plastic roll which is

   mounted on a drill.

 

Completion

 

• Spread the chocolate sprinkles on the plate, fill chocolate caramel rolls

   with the white chocolate parfait and the chocolate espuma and place it

   in the middle of the plate.

• Place the tepidly warm baked apple filling with the help of a ring, spray

   the apple meringue on it and singe it.

• Place the apple liquor drops, the cranberry sauce and the apple jelly

   next to it.

• Add the buckwheat-cream ice on the plate and decorate it with the

   branches and leaves.­­