Vanilla and Mascarpone Mousse
Steep the vanilla bean in water for 10 minutes, then strain the infusion.
Make a custard with the water, egg yolks, and sugars at 82 °C. Add the gelatin and let it cool slightly.
Mix the mascarpone at about 30 °C.
Mix with the partially whipped cream and use as needed.
Gluten-Free Cinnamon Streusel
Place the dry ingredients in the mixer with the whisk attachment and add the cold butter, cut into 2 × 2 cm cubes. Turn on the machine and mix until the streusel reaches the desired consistency.
Chill in the refrigerator for 1 to 2 hours.
Bake at 160 °C for 18 minutes.
Revamped Cinnamon Streusel
Mix the warm streusel into the dough and chocolate so that it melts and, at the same time, seals the product.
Place it in the pan to cool.
Golden Apple Compote Jelly
Heat the fruit pulp to 40 °C and slowly sprinkle in the sugar along with the pectin and locust bean gum.
Bring to a boil, remove from the heat, and stir in the gelatin.
Stretch and cool to set. Break up the gel and portion into the molds.
Assembly of the Foam and Interior
Spoon the mousse into the mold and let it set slightly.
Place the filling with the reconstructed shortcrust pastry facing outward, as the base of the cake.
Vanilla Caramel for Tarte Tatin
Caramelize the sugar in a dry pan.
Remove from the heat and add the diced butter and vanilla. Emulsify the mixture with a spatula.
Spread it out on a Silpat mat to cool.
Add the agar and grind it in a food processor until it becomes a powder.
Caramelized Apple Slices
Sprinkle the caramel powder on the bottom of the pan.
Arrange the sliced apples so they cover the bottom. Sprinkle more caramel powder on top, then add another layer of sliced apples.
Finish with a little more caramel powder.
Bake in the oven at 160 °C for about 30 minutes. Check to make sure the apple is cooked and that the liquid it releases is boiling to activate the agar.
Remove from the oven and cover with parchment paper, placing a weight on top to ensure it flattens out completely.
