Cream

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.

Biscuit

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.

Inset
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