Ingredients
Sponge Cake
1 lb  White Sponge Cake Mix
12 oz  Whole eggs
3 oz  Water
3 oz  Milk

Crispy centers
8 oz  Croquantine, Flaky Wafers
8 oz  Praline Paste
4 oz  Ambra

Apple Gellée
4 oz  Sugar
4 oz  Water
2 ea  Cinnamon Sticks
1/2 ea  Papua New Guinea Vanilla Bean
1/4 oz  Sheet Gelatin
10 oz Apple “Granny Smith” Purée

Apple Mousse
28 oz  Heavy cream
4 oz Apple “Granny Smith” Purée
3 oz  Apple juice
6 oz  Swiss Dream Neutral
3 oz Calvados

Candy Apple Glaze
9 oz  Raspberry Purée
18 oz Apricot Gel Firm
6 oz  Water

Preparation
Apple Gellée
Place sugar, water, Cinnamon Sticks and Vanilla Bean in a pot and bring them to a boil. Remove pot from heat, cover with food film and allow the syrup to steep for 20 minutes. Bloom Sheet Gelatin in ice water for 10 minutes, or until it gets soft. Strain the simple syrup and bring it back to a boil. Remove it from heat and add bloomed Gelatin. Stir with a wire whisk until Sheet Gelatin completely dissolves. Add Apple Purée and stir until completely combined. Divide the mixture between 24 cavities of a Flexipan #M370D and freeze.

Sponge Sheet
Line a full sheet pan with a silpat. Place White Sponge Cake Mix, eggsand water into a mixer with the whip and whip on high speed for about2 minutes. When batter comes to a light foam add milk and continue towhip on high speed until it reaches ribbon stage. Pour batter onto theprepared sheet pan and spread it even with a spatula. Bake the sheetin an oven that has been pre-heated to 400°F for about 10 minutes oruntil the cake springs back when gently pressed. Once the sheet hascooled, remove it from the pan and cut out 24 – 3" circles.

Crispy Centers
Melt Ambra and Praline Paste together in a microwave oven to 110°F.Fold in Croquantine and spread the mixture out onto a parchmentpaper. Place another parchment paper on top of the mixture and roll itout thin with a rolling pin. Allow the chocolate to set in the freezer andonce frozen cut out 24 - 2" circles.

Apple Mousse
Whip heavy cream to medium peaks and reserve in refrigerator. Place Apple Purée and apple juice in a bowl and heat to 100° F. Whisk in Swiss Dream Neutral and allow mixture to cool. Fold in reserved whipped cream, and Calvados.

Candy Apple Glaze
Combine all of the ingredients and bring them to a boil. Allow the glazeto cool slightly before applying it to the domes.

Setting
Prepare the Apple Mousse and fill 24 Flexipan large dome molds about3/4 of the way full. Insert a frozen Apple Gellée into the center of themousse. Pipe some Praline Paste onto the sponge cake circles and topeach circle with a crispy disk. Place the disk, crispy side down into themousse and press gently. Fill in any spaces with remaining mousse,level off the molds and place in the freezer until the domes are frozen.

Decoration
Prepare Candy Apple Glaze. Remove frozen mousse domes frommolds and place onto a dipping screen. Pour Candy Apple Glaze overeach dome. Once the glaze sets remove domes from the dippingscreen and allow them defrost completely before serving.

Specialty Ingredients
#28024 Ponthier Apple “Granny Smith” Purée
#90071P Papua New Guinea Vanilla Beans
#31333 FELCHLIN-Swiss CROQUANTINE, FLAKY WAFERS
#31121 FELCHLIN-Swiss AMBRA
#31305 FELCHLIN-Swiss PRALINE PASTE
#22140 White Sponge Cake Mix
#22202 Swiss Dream Neutral
#90070SI Sheet Gelatin Silver
#41043 Bakbel Apricot Gel Firm
#41007 Bakbel Raspberry Seedless Marmalade