2.11 oz (60g) Toffee Flavor Paste (DRE 41904 6)
3.52 oz (100g) Cream
1 Medium Granny Smith Apple, Peeled and Diced
5.29 oz (150g) Poaching Liquid, Chilled
3.52 oz (100g) Milk
3.52 oz (100g) Cream, Whipped
4.93 oz (140g) Cold Process Pastry Cream Powder (DGF 8101)
0.35 oz (10g) Toffee Flavor Paste (DRE 41904 6)
3.52 oz (100g) Jelfix Mirror Glaze (24977)
Peel and dice the apples into 0.5 inch cubes.
Bring the toffee paste and cream to a boil and poach the apples until soft.
Strain and reserve the liquid. Cool.
Add milk to the poaching liquid. Whisk in cold process pastry cream powder.
Fold in whipped cream.
Stir together and spread with an offset spatula.
Pipe the toffee cream into tarts.
Glaze with toffee mirror glaze.
Arrange poached apples.
Formulation courtesy of ifiGourmet