Pastry Pastry

Apple Pie


Group Weight / Volume Product
Water 500 g for the cream
Minuta Cream 200 g for the cream
Casa Cream 35% 200 g for the cream
Apple Pie Cake 500 g for the biscuit
Eggs 225 g for the biscuit
Oil 225 g for the biscuit
Water 125 g for the biscuit
Mama's Cake 250 g Sable
Pastry flour 250 g Sable
Princess margrine 200 g Sable
Eggs 50 g Sable
Sugar 225 g inset
Casa Cream 35% 450 g inset
Gelatin 2 pcs inset
Fruitful Apple 500 g inset
Arabesque White 30% 500 g chocolate dip
Sunflower oil 120 g choclate dip
Inverted sugar 350 g red glaze
Casa Cream 35% 160 g red glaze
Gelatin 4 pcs red glaze
Arabesque Milk 34% 350 g red glaze
Paletta Cold Gel 200 g red glaze



Lather Casa Cream UHT 35%.
Beat the water with Minuta Cream for 3 minutes on high speed with the whisk.
Finally, homogenize the cream with the whipped cream.


Put all the ingredients in the mixer bowl and beat with the flat beater for 3 minutes, on medium speed.
Serve in a 60x40 cm sheet pan.
Bake at 180 °C for 9 to 11 minutes.

Create dry caramel to which you add the heated Casa Cream UHT 35%. Homogenize and remove from heat.
Add the softened gelatins and the Fruitful Apple (which you have heated previously).
In a 30x40cm pan, lay out the biscuit apple pie and serve the entire caramelized apple mixture on top.
Store in the freezer.

Chocolate Dip

Melt both ingredients together in the microwave and dip the frozen paste before frosting.

Red Glaze

Boil the invert sugar together with the Casa Cream UHT 35%.
Remove from the heat, add the gelatins and simmer. Add the chocolate and emulsify for 3 minutes. Bim again.
Finally add the neutral Paletta Cold Gel and red color (powder or paste).
Glaze the pastes when the glaze reaches 28 °C

Apple Pie


Apple Pie Cake

Cake with traditional apple pie flavor