Heat the Debic Stand & Overrun (1) with the milk and hazelnut praliné.
Mix with the egg yolk and heat to 85°C.
Dissolve the gelatine mixture.
Beat until cold and fluffy.
Add the cold composition to the half-whipped Debic Stand & Overrun (2).
Sponge cake
Beat the egg whites together with the sugar.
Add the egg yolk when the foam is firm.
Add the sifted starch and flour using the spatula.
Bake for 8 minutes at 225°C.
Once cool, cut out rings (14 cm in diameter).
Green apple and tarragon jelly
Heat the green apple purée, add the tarragon leaves and mix.
Add sugar and pectin.
Heat to 85°C and add citric acid.
Pour out into silicone moulds (14 cm in diameter).
Place a circle of sponge cake on top and press down.
Hazelnut glaze
Mix the sugar (1) with the pectins and water (1).
Heat the water (2), sugar (2) and glucose to 40°C.
Carefully add the pectin mixture and heat to 85°C.
Add the citric acid and mix with the praliné.
Leave to cool.
Crunchy chocolate
Melt the chocolate with the feuilletine and add the praliné and salt.
Roll out thinly between two baking sheets and cut out 15cm circles.
Store in the refrigerator.
Assembly
Fill 16 cm diameter rings halfway with praliné mousse. Press a frozen centre of green apple and tarragon jelly into this and top with praliné mousse. Cover with crunchy chocolate and freeze. Remove the cakes from the rings and glaze with the praliné glaze. Decorate with two strips of whipped Debic Stand & Overrun and fill the centre with praliné. Finish with pieces of fresh apple and tarragon leaves.
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