An original recipe by Sarah Tibbetts, from L'École Valrhona

Apple Cake

162g all-purpose flour
1.5g baking soda
1g salt
50g eggs
135g sugar
95g grape seed oil
215g apple puree
40g buttermilk

Combine the eggs, sugar and oil- beat well.  Add the sifted dry ingredients, followed by the apple puree and finally the buttermilk.  Pipe into molds (20 g per Silikomart ref SF164) and bake at 325ºF (163ºC) for 12-15 min, or until light golden brown.  Freeze before unmolding and trim excess.

Roasted Apple Puree

430g apples
10g butter
50g light brown sugar
0.5ea vanilla bean

Place the apples (peeled, sliced or large dice) in a baking pan and sprinkle with sugar.  Add butter and vanilla bean seeds, then roast uncovered at 325ºF (163ºC) for 30 minutes, or until apples are soft and coated in a thick syrup.  Blend immediately in a food processor or blender until smooth.

*Chef’s Tip: use the scraps from the poached apples to utilize waste.

Oat Crumble

240g dark brown sugar
300g all-purpose flour
3g baking soda
3g baking powder
172g old fashioned oats
5g salt
300g butter, melted
1g saigon cinnamon

Combine all the dry ingredients.  Pour over the melted butter and mix just to combine.  Place on a silpain lined perforated baking tray and bake at 325ºF (163ºC) for 7-8 until light golden brown, stirring several times.  Cool completely before using.

Oat Crumble Base

800g oat crumble
500g ANDOA 39% Milk Chocolate
40g Cocoa Butter

Process the cooled oat crumble in a food processor until small pieces are formed (do not over process). Place in a large bowl Melt the chocolate and temper.  Add the cocoa butter that is 104ºF (40ºC) to the chocolate and pour over the oat crumble.  Mix quickly to thoroughly coat, then press into 9cm rings (55g).  Once set, unmold and store in a cool, dry place. 

*Chef’s Tip: once the chocolate is tempered and cocoa butter is added, divide the crumble in two portions and add half the chocolate.  This ensures the mix does not completely set before all the bases are molded.  Repeat and finish.
ANDOA Molasses Whipped Ganache

225g cream 35% fat
70g molasses
310g ANDOA 39% Milk Chocolate
450g ganache
450g cold cream

Combine the cream and molasses in a saucepan and bring to a boil.  Melt the chocolate to 104ºF (40ºC) and slowly pour over the hot cream in several additions, mixing well between additions.  Process with an immersion blender to perfect the emulsion.  Scale 450g of the finished ganache and add the cold cream in one addition.  Process again and pour into a shallow container- refrigerate to crystalize overnight.

*Chef’s Tip: whipped ganache must set for a minimum of 6 hours to properly crystalize.  

Poached Apples

400g apple balls
15g fresh ginger, peeled
50g lemon juice
113g maple sugar
1ea vanilla bean
300g maple syrup

Peel apples and use a melon baller to make apple balls.  Combine all ingredients in a cryo-vac bag and seal.  Sous vide in a water bath at 185ºF (85ºC) for about 1.5 hours, or until apples are tender but not mushy.  Remove from water bath and chill immediately.  Store in the bag until ready to use.

Oat Crisp


40g unsalted butter, melted
50g light brown sugar
30g maple sugar
32g glucose
72g old fashioned oats
38g steel cut oats
2g salt

Combine all the dry ingredients.  Pour over the melted butter and mix just to combine.  Drop a very small amount onto the bottom of a round flexipan (5.5cm diameter) and bake at 325ºF (163ºC) for 10 minutes or until golden brown.  Cool slightly before unmolding.  Finished crisps should be thin and lacey.


For chocolate ‘leaves’, spread tempered chocolate between two guitar sheets as thinly as possible.  Once crystallized, remove guitar sheets and break off pieces. Whip the ganache to soft peaks and place in a pastry bag with a large round tip.  Pipe a small amount of ganache directly in the center of the oat crumble base and place an apple cake on top (trimmed side down).  Place 4-6 apple balls depending on size, and fill in the gaps by piping dollops of whipped ganache.  Finish with chocolate ‘leaves’ and an oat crisp directly on top.


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