Part 1: True Gold Oat Sablé Breton
Ingredients
Method- 140g oat flour
- 20g deZaan True Gold cocoa powder
- 3g baking soda
- 1g salt
- 125g butter, room temp.
- 105g powdered sugar
- 50g yolks
- Sift and combine the oat flour, True Gold, baking soda and salt together.
- In the bowl of a stand mixer, cream the butter and powdered sugar.
- Slowly add in the yolks, scraping between each addition.
- Mix in the dry mixture.
- Portion into 9cm/3.5in ring molds onto a parchment lined sheet tray.
- Bake at 165°C/325°F for 10-12 minutes.
- Allow to cool before removing from the molds.
- Store in an airtight container until ready to use.
Part 2: True Gold Ganache
Ingredients
Method- 225g heavy cream
- 200g granulated sugar
- 50g milk powder
- 90g deZaan True Gold cocoa powder
- 57g butter, soft
- 1g sea salt
- Combine all the ingredients except the butter into a large pot.
- Whisk to combine and heat to a simmer. Continue to mix until everything is dissolved.
- Off the heat, blend in the butter.
- Strain and reserve until needed.
Part 3: Honey Whiskey Apples
Ingredients
Method- 200g honey
- 300g Irish whiskey
- 700g granny smith apples, diced
- 15g vanilla bean paste
- 2g salt
- Prepare your apples. Yield 700 g from approximately 5 apples. Peel and dice into 2cm/0.75in cubes.
- Heat a non-stick pan to high heat. In batches, sauté the apples. Cook while constantly stirring for about 2 minutes. You want a little bit of caramelization on the surface, but still nice and tender in the center. Spread the apples evenly on a parchment line pan to cool. Once all the apples are cooked, set aside.
- In a pot, cook the honey to 120°C/250°F. Carefully whisk in the whisky off the heat. Stir in the salt and vanilla. Allow to cool slightly, then combine with the cooked apples.
- Steep overnight so that the apples can absorb the liquid.
Part 4: Oat and Nib Nougatine
Ingredients
Method- 60g butter
- 70g confectioners’ sugar
- 8g deZaan True Gold cocoa powder
- 0.10g pectin
- 35g corn syrup
- 52g oats
- 30g cocoa nibs
- Gently melt the butter in a pot on low heat. Do not allow to simmer. Once the butter is melted, stir in the confectioners’ sugar, True Gold, pectin and corn syrup. Stir to dissolve and emulsify together.
- Off the heat, stir in the oats and cocoa nibs.
- Place the mixture between two silicone sheets and roll thin.
- Chill in the freezer. Once set, cut using a 6cm/2.5in round cutter.
- Place on a sheet tray lined with a silicone sheet.
- Bake at 180°C/350°F for about 6-8 minutes, until browned.
- Once out of the oven, allow the nougatine to set slightly and cut once more with the same round cutter for clean edges. Allow to cool. Store in an airtight container.
Part 5: Oat Whipped Cream
Ingredients
Method- 600g heavy cream
- 160g rolled oats
- 1g salt
- 227g mascarpone
- 15g vanilla bean paste
- 100g confectioners’ sugar
- Toast the rolled oats on a parchment lined sheet tray at 180°C/350°F for 15 minutes.
- While the oats are still warm, steep them into the heavy cream and salt. Submerge the oats and steep overnight.
- The next day, strain and the oats and squeeze out as much from the oats.
- Combine the strained cream with the mascarpone, vanilla paste and confectioners’ sugar in the bowl of a stand mixer.
- Mix on low with the whisk attachment to combine. Switch to medium speed until soft peaks form.
- Bag with a round tip. Reserve chilled.
Part 6: Assembly
Method- Pipe the True Gold ganache into the center of the sablé breton.
- Top the center with the honey whisky apples. Flatten the top.
- Pipe the oat whipped cream with a round tip across the surface of the sable, from edge to edge. With a straight edge, smooth the sides of the cream.
- Pipe a small dollop of the whipped oat cream on the left side. Place a disc of the oat nib nougatine on top and press down to secure.
- Pipe three dots of honey on top and top the nougatine with one diced apple.
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