These cute cakes capture the taste of Autumn, featuring fresh apples, nutty pecan praliné, cinnamon pecan cake, and a creamy white chocolate whipped ganache, finished with a fresh pastel green glaze.
Yield: 8 Cakes
Target Mold Size: Silikomart Stone 85 (Mousse, 6.5 cm diameter) and Silikomart Petit Fours (Insert, 4 cm diameter)
DAY ONE: Component Preparation & Internal Insert
1) Pecan Praliné (Insert Core 1)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Roasted Pecan Nuts | 80 g | |
| Caster Sugar | 80 g |
Method
- Caramelize: Carefully melt the sugar to a golden caramel in a small saucepan. Immediately add the pecan nuts and stir to cover all the nuts with the caramel.
- Cool and Process: Pour the caramelized nuts onto parchment paper and let them cool. Break the cooled nuts into large chunks. Blend the nuts to a smooth nut butter using a strong food processor.
- Layer: Fill 8 silicone insert molds (4 cm diameter, e.g., Silikomart Petit Fours) approximately 1/3 full with the praliné. Level the surface by tapping the mold a few times.
- Set: Put the mold in the freezer while the next layer is made.
2) Apple Curd (Insert Core 2)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 0.875 g | Approximately ½ sheet, bloomed |
| Apple Purée (strained) | 50 g | Made from approx. 1–2 apples |
| Lemon Juice (freshly strained) | 22.5 g | Approximately 1½ tbsp |
| Egg (Whole) | 37.5 g | Approximately ¾ of a large egg |
| Egg Yolk | 10 g | Approximately ½ of a large yolk |
| Caster Sugar | 20 g | |
| Cold Unsalted Butter | 20 g | Cubed |
Method
- Prepare Purée: Cut apples into cubes and boil with pure unfiltered apple juice until tender. Blend, strain, and measure 50 g of purée.
- Soften Gelatin: Soak gelatin in cold water for 5–10 minutes.
- Cook Curd: Whisk the apple purée, lemon juice, whole egg, egg yolk, and sugar together in a saucepan. Heat slowly to the boiling point while constantly whisking. Simmer for a few minutes until it thickens.
- Finish Curd: Take the pan off the heat. Mix in the cold cubed butter, then add the bloomed gelatin.
- Strain: Strain the curd through a fine-mesh sieve. Blend briefly to ensure a creamy texture.
- Layer and Freeze: Fill 1/3 of the insert mold (on top of the praliné) with the curd. Level the surface by tapping the mold. Put the mold in the freezer.
3) Pecan Cake with Cinnamon (Insert Core 3)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| White Chocolate (30-35% cocoa butter) | 50 g | Melted |
| Butter | 30 g | Melted |
| Caster Sugar | 30 g | |
| Egg (Whole) | 50 g | Approximately 1 large egg |
| Pecan Nut Flour (from roasted pecans) | 60 g | |
| Cinnamon | 2.5 g | Approximately 1 tsp |
| Salt | Pinch | |
| Chopped Roasted Pecan Nuts | 35-40 g | For topping |
Method
- Prepare Base: Melt the butter and white chocolate in separate saucepans and let them cool slightly.
- Whip Eggs: Whisk the egg and sugar until light and fluffy.
- Combine: Pour in the melted butter and combine with a rubber spatula, then stir in the melted chocolate.
- Fold Dry: Stir in the pecan nut flour, cinnamon, and salt.
- Bake: Pour the dough into a 14 cm diameter spring pan lined with baking paper. Roughly chop the 35–40 g of pecan nuts and spread them on top. Bake the cake for 17–22 minutes at 175ºC.
- Cool and Cut: Let the cake cool completely. Cut 8 cake bases with a 3 cm diameter cookie cutter.
- Final Insert Layer: Press the 3 cm cake bases down one by one into the insert mold (on top of the curd), ensuring the pecan nut front is facing the apple curd.
- Freeze: Freeze the assembled inserts overnight.
DAY TWO: Mousse & Whipped Ganache
4) Apple Mousse
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.94 g | Approximately 2¼ sheets, bloomed |
| Apples with Peel | 200 g | Cut into cubes |
| Caster Sugar | 20 g | |
| Vanilla Paste | 5 g | Approximately 1 tsp |
| Pure Unfiltered Apple Juice | 60 g | Approximately 60 ml |
| Lemon Juice (freshly strained) | 35 g | Approximately 35 ml |
| Heavy Cream (35% fat) | 231.75 g | Approximately 225 ml, chilled |
Method
- Soften Gelatin: Soak gelatin in cold water for 5–10 minutes.
- Cook Apple Base: Boil the apples, apple juice, sugar, vanilla paste, and lemon juice in a saucepan until tender. Remove from heat, hand blend the mixture, and strain.
- Emulsify: Whisk the bloomed gelatin into the mixture. Let it cool until lukewarm ($\approx 28^\circ\text{C}$).
- Whip and Fold: Whip the heavy cream to soft peaks. Gently fold the whipped cream into the lukewarm apple mixture.
- Fill Molds: Pour the mousse into a piping bag. Pipe the apple mousse into 8 Silikomart Stone 85 (6.5 cm diameter) molds, filling each mold 80%.
- Insert Core: Take the frozen inserts out of the mold and place them into the apple mousse, with the pecan praliné layer facing downwards. Cover the cakes with more apple mousse. Level the surface.
- Freeze: Put the cakes in the freezer overnight.
5) Whipped White Chocolate Ganache
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 2.19 g | Approximately 1¼ sheets, bloomed |
| White Chocolate (30-35% cocoa butter) | 95 g | |
| Heavy Cream (to be heated) | 113.3 g | Approximately 110 ml |
| Heavy Cream (cold) | 113.3 g | Approximately 110 ml, chilled |
Method
- Soften Gelatin: Soak gelatin in cold water for 5–10 minutes.
- Melt Chocolate: Carefully melt the white chocolate and place it in a bowl.
- Emulsify Base: Heat 113.3 g of heavy cream until almost to a boil. Remove from heat and whisk in the gelatin. Pour the hot cream over the white chocolate while stirring in the middle until glossy.
- Chill: Stir in 113.3 g cold heavy cream. Put cling film on top and let it set in the fridge overnight.
- Whip (Day 3): The next day, whip the ganache to a thick consistency and put it in a piping bag with a 1 cm diameter star pastry tip.
DAY THREE: Glazing, Decoration & Final Finish
6) Shortcrust with Pecan nuts & Cinnamon (Base)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| All-Purpose Flour | 90 g | |
| Pecan Nut Flour | 25 g | |
| Icing Sugar | 35 g | |
| Cold Unsalted Butter | 55 g | Cubed |
| Cinnamon | 3.75 g | Approximately 1½ tsp |
| Egg (Whole) | 12.5 g | Approximately ¼ of a large egg |
Method
- Prepare Dough: Put the flour, pecan flour, icing sugar, salt, cinnamon, and cubed butter into a food processor and mix quickly until crumbly.
- Bind: Put the dough in a bowl and stir in the egg until just combined. Do not knead excessively.
- Bake: Roll the dough out between two pieces of baking paper. Chill for 2 hours. Cut out 8 bases with a 6 cm cookie cutter. Bake the bases at 175ºC for approx. 10 minutes until golden.
- Cool: Let the bases cool on a baking rack. Store them until assembly.
7) Mirror Glaze
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 10.5 g | 6 sheets, bloomed |
| White Chocolate (30-35% cocoa butter) | 150 g | |
| Heavy Cream | 103 g | Approximately 100 ml |
| Water | 50 g | Approximately 50 ml |
| Caster Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Food Coloring Paste | – | Lime Green & Holly Green |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Prepare Syrup: Finely chop the chocolate and put it in a jug. Heat the sugar, water, cream, and glucose syrup almost to a boil. Remove from heat and whisk in the gelatin.
- Emulsify and Color: Pour the hot mixture over the chocolate. Blend by hand, avoiding air bubbles. Add Lime Green & Holly Green food coloring paste.
- Cool and Glaze: Cover the surface with cling film and let it cool down to 35ºC–34ºC. Take the frozen cakes out, place them on a cooling rack, and pour the glaze over them.
8) Chocolate Decoration & Final Assembly
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 140 g | Tempered |
| Food Coloring Powder | – | Lime Green & Moss Green |
| Flowers | – | For final garnish |
Chocolate Ribbons & Straws (Dimensions):
| Element | Dimensions | Diameter |
|---|---|---|
| Chocolate ribbons on top of the cakes | 0.5 cm × 15 cm | 4.5 cm |
| Chocolate straws | – | Narrow pattern, preferred length |
Method (Decoration)
- Prepare Shapes: Temper the white chocolate and color it with Lime Green & Moss Green food coloring powder. Create the ribbons (0.5 cm × 15 cm) and chocolate straws using the tempered chocolate on acetate sheets.
- Final Assembly: Place each glazed cake on a shortcrust base. Use a 4.5 cm diameter cookie cutter to make a slight mark on top of the cakes to guide placement. Place a chocolate ribbon around this mark on each cake.
- Garnish: Pipe the whipped ganache on top of the cakes (inside the ribbon). Place a chocolate straw on each cake. Decorate with flowers.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.