Active Time: 30 Minutes
Total Time: 1 Hour
Preheat the oven to 400°F.
Split the puff pastry in 2 pieces.
On a floured work surface, roll each of your puff pastry pieces to approximately 8 inches wide and 12 inches long, about ⅛” thick.
Once rolled out, place in the freezer for 5 minutes to firm up.
Remove one sheet from the freezer and using a 3 inch ring cutter gently score as many circles as you can in the puff pastry. Don’t cut through, just a small indent.
With a 1 inch ring cutter, cut a circle in the middle of each 3 inch circle, but this time cut all the way through.
Remove the 1 inch circle and store for another use.
Chef’s Tip: If you would like you can place the circles on a baking tray lined with a non stick mat and bake until golden brown. These are not necessary for the recipe but they can make for a nice treat with some cinnamon sugar!
Place the cut piece of puff pastry back in the freezer for 5 minutes and remove the remaining piece of puff pastry.
In a small bowl, using a fork whisk up an egg wash with the egg.
Using a pastry brush, egg wash the entire uncut second sheet of puff pastry.
Remove the cut puff pastry from the freezer and place on top of the egg washed sheets. The cut puff pastry will be on the top of the full sheet of egg washed puff pastry. Doing this ‘glues’ them together and make the vol au vent look seamless.
Carefully brush the top sheet with egg wash.
Using the 3 inch ring cutter, cut the pastry where you scored it, cutting through both the top and base layer. Remove with an offset spatula and gently place on the non stick mat.
Place in the preheated oven and bake for 15 minutes or until golden brown.
Remove from oven and let cool.
If using an immersion circulator preheat the bath to 167°F.
Add the gelatin sheets to a container of ice cold water and allow it to bloom. This is not the water for the recipe, this water will be discarded after the gelatin has bloomed.
In a blender place the apples and water and blend until smooth, about 2 minutes.
Add the eggs, sugar, and salt. Blend until smooth.
Pour the blended mixture in a heavy bottom pot. Squeeze any excess liquid out of the gelatin and add it to the pot along with the sticks of butter.
If you are using an immersion circulator, place all the ingredients in a vacuum seal bag. Seal the bag and place it in the water bath for 30 minutes.
Place the pot on a control freak that is set to 167°F for 30 minutes.
Once the mixture has been cooked, pour the contents into a blender and blend for 2 minutes.
Place the curd in a small sealed container and allow it to cool completely, about 2 hours.
The curd is ready to use.
In a mixing bowl combine the apples, malic acid, the first measurement of water, sodium bisulfite and perfect sorbet.
Mix evenly together and freeze for 1 hour.
Meanwhile, combine the remaining water and sugar and bring to a boil.
Remove from heat and cool.
Once the apples are frozen and firm, place in the blender.
Add the cooled syrup and puree until smooth.
Place contents in super bag and strain.
The strained liquid is what will be used to make the dipping dots.
Discard the pulp or save it for another use.
Active Time: 5 Minutes
Total Time: 30 Minutes
Preheat oven to 400°F.
Place oven on baking tray and cook for 20 minutes or until charred.
Remove from oven and cool.
Once cool, peel of the skin and remove the core and seeds. The apple will appear to be burnt, but the flesh will be nice and roasted.
Active Time: 15 Minutes
Total Time: 30 Minutes
Dry mix the Perfect Ice Cream and 30g of sugar together.
In a pot add the milk, cream, fireball candies and sugar/Perfect Ice Cream mixture.
Whisk well and begin heating on low. Allow the cinnamon candies to fully dissolve before bringing the mixture to a simmer. If the cinnamon candies are not providing enough color you can add some red food coloring.
In a separate bowl add the egg yolk powder, water, and sugar. Mix well.
Once the milk mixture has been fully heated slowly temper it into the egg mixture. Do this by pouring it slowly into the bowl of eggs while constantly whisking.
Once the mixture has been fully combined add the cinnamon whisky and mix well.
Cool this ice cream base completely before moving on.
For this recipe the ice cream base will need to be in liquid form but it can also be churned into ice cream for other uses.
Be sure to have a fully pre-chilled Anti-griddle ready to go.
Use a rapid caviar maker to drop little droplets of green apple sorbet onto the surface of the Anti-Griddle.
Pour 1 ½ ounces of cinnamon fireball ice cream onto the middle of the Anti-griddle in a line. Use a spatula to spread it into a ¼ inch thick layer. Any thinner and this will become too difficult to roll.
When the ice cream is beginning to freeze on the bottom start to roll the ice cream into a cylinder. This may take a few tries to perfect but it makes for a great presentation. Do not let the ice cream fully freeze or it will not work.
Once the ice cream has been rolled it can be left on the Anti-griddle until it is plated. It may need to be rolled a few times to keep the top from melting.
Press 3 teaspoon sized pieces of roasted apple on the Anti-griddle and spread them thin with a flexible spatula. These will freeze quickly.
Place a vol au vent on a plate and fill with apple curd.
Remove the roasted apple carpaccio and place it on the top of the apple curd. This will begin to melt and lay beautifully over the vol au vent.
Place the rolled ice cream on top of the carpaccio.
Scrape the sorbet dots off the Anti-griddle and sprinkle it over the rolled ice cream. When they hit the plate they will melt into a sauce.