Puff pastry apple

Processing
Melt the cocoa butter, cool to 25°C, combine with the rapeseed oil, and whip until creamy. Shape into a sheet and chill.

Laminating:

• 2 double folds, 60 minutes resting time in refrigeration between folds
• optional freezing
• then 3rd and 4th double folds
• Let relax for at least 60 minutes before processing.

Cream the fat in a mixer until smooth. Add the sugar and mix well. Gradually incorporate the soy milk. Briefly mix in the flour at the end.

Warm the apple juice and quince purée. Mix the sugar and pectin, add, and bring to a boil. Stir in the second sugar–juice binder mixture. Add the lemon juice and boil for 3 minutes.

Pour the jelly into 20 g Flexipan molds (59×13 mm), top each with 5 g diced apples. Freeze solid at -18°C for 60-90 minutes.

Recommendation: use a tart apple variety.

Roll out the puff pastry to 2 mm thickness. Brush half with water.

Roll out the sugar dough to 1.7 mm thickness and place onto the brushed half of the puff pastry.

Let rest at -18°C  for 30–45 minutes.

Cut 50 bases (Ø approx. 11 cm, apple-shaped) from the uncovered puff pastry. Place onto trays lined with baking paper. From the combined dough, cut tops with a hole (Ø 6 cm) and place on top.

Sprinkle 3 g pecans into each opening. Let the pastries rest at room temperature for 45–60 minutes.

Insert the frozen jelly inserts upside down. Allow to thaw slightly shortly before baking.

Bake over a medium heat with steam. Halfway through the baking time, open the vent and bake until crispy.