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QimiQ
Benefits
Creamy indulgent taste with less fat
No additional gelatine required
Quick and easy preparation
Foolproof real cream product, cannot be over whipped
50
easy
Ingredients for 10 portions
1
package
Puff pastry
For the apple filling
500
ml
Apple juice
15
g
Custard powder
800
g
Apple,
cut into segments
0.5
Lemon(s),
juice only
2
cl
Rum
1
package
Clear cake glazing jelly
For the vanilla cream
250
g
QimiQ Whip,
chilled
250
g
QimiQ Classic Vanilla,
chilled
80
g
Sour cream 15 % fat
70
g
Sugar
0.5
Orange(s),
finely grated zest
Method
1.
Preheat the oven to 350 °F (conventional oven) and cut the pastry into 3 equal sized pieces.
2.
For the apple filling: whisk some of the apple juice with the vanilla custard powder until smooth. Bring the remaining apple juice to the boil and whisk in the custard mixture. Add the apple segments, lemon juice, rum and cake jelly and mix well. Allow to cool.
3.
Place one piece of the puff pastry into a square tin lined with baking paper. Distribute the apple mixture onto the pastry and bake in the preheated oven for approx. 30 minutes.
4.
Prick the remaining 2 pieces of puff pastry with a fork and blind bake at 420 °F for approx. 10 minutes.
5.
Für die Vanillecreme: Kaltes QimiQ Whip und For the vanilla cream: whip the cold QimiQ Whip and QimiQ Classic Vanilla together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
6.
Add the sour cream, sugar and orange zest and continue to whip until the required volume has been achieved.
7.
Place one piece of the blind baked puff pastry onto the cooked apple mixture. Spread the cream on top and cover with the last piece of pastry.
