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Toffee Apple Lollipops
Made with STRAWBERRY INSPIRATION
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Makes 12 lollipops
Preparation time: 80 minutes
Prepare the day before: Apple Heart
To be done on the day: IVOIRE 35% crunchy coating and STRAWBERRY INSPIRATION glaze
Required utensils: 1-inch spherical molds for lollipops and Lollipop sticks and Thermometer Immersion blender
Recipe Step by Step
110g Peeled and cored Granny Smith apples
80g Apple juice 10g Sugar
2g Powdered gelatin 10g Water (to rehydrate gelatin)
10g Lime juice
Rehydrate the powdered gelatin in water.
Finely dice the apples and stir them into the lime juice.
Heat the apple juice to 115°F (45°C) in a saucepan.
In a separate bowl, mix the sugar with the pectin.
Add this mixture to the hot apple juice.
Bring to a boil then take it off the heat and add the rehydrated gelatin.
Combine it with the apple cubes.
Fill the lollipop molds with this preparation.
Put the sticks in place and store in the freezer for at least 6 hours.
IVOIRE 35% CRUNCHY COATING
150g IVOIRE 35% chocolate
30g Grape seed oil
Melt the IVOIRE 35% chocolate at 95°F (35°C) then add the grape seed oil.
Dip the frozen lollipops in the glaze and store in the refrigerator.
STRAWBERRY INSPIRATION GLAZE
85g Whipping cream
10g Grape seed oil
2g Powdered gelatin
10g Water (to rehydrate gelatin)
Melt the STRAWBERRY INSPIRATION at 115°F (45°C).
Bring the cream and water to a boil in a saucepan. Add the rehydrated gelatin.
Pour this hot mixture onto the melted STRAWBERRY INSPIRATION in 3 stages, mixing using a spatula all the while.
Add the grape seed oil and blend using an immersion blender.
Assembly and finishing
Make the IVOIRE 35% crunchy coating and dip the frozen lollipops into it. Store in the refrigerator.
Make the STRAWBERRY INSPIRATION glaze and, when it is at 95°F (35°C), dip in the lollipops coated with IVOIRE 35% glaze.
Leave in the refrigerator for at least 3 hours before serving.