Big crystal shell & Apple
Big crystal shell
Cream powder 17g
Orange puree 270g
Lime zest 17g
1 Vanilla stick
Sugar (135g for crème, 263g for biscuit)
Egg yolk (135g for crème, 237 for biscuit)
Biscuit: Whip the sugar and egg-whites until firm. Beat the egg yolks lightly and add to the whipped egg-whites. Mix the cream
powder, flour, and lime peel shaving gently through the mixture and spread the mixture into thick rounds. Bake the rounds in the oven at 220 °C.
Crème patisserie: Dissolve the starch in the cream. Mix with the egg yolks and pass through a sieve. Heat the milk, sugar, and scraped vanilla seads. Add the previous mixture and cook till 100°C.
First, place a layer of biscuit into the shell. Next, fill the shell with the crème. Top up with the apple filling. Decorate with slices of apple, cream, or pieces of mango.
Want to see more recipes and inspiration?
On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.Go to the inspiration page