Meringue (Italian Style)

INGREDIENTS Group 1 400g        Castor Sugar 150g         Water Group 2 200g         Egg Whites 200g         Castor Sugar 20g           Vanilla Extract   PROCEDURE. Boil together group 1 in a pot until it reaches 123 degrees, cool slightly off to the side. Whisk group 2 Egg whites slowly add vanilla extract followed by sugar till…

Chocolate Creme Ganache

INGREDIENTS 220g        Fresh Cream 50g           Unsalted Butter 650g         Dark Chocolate, finely chopped 5g             Vanilla Extract   PROCEDURE. Place Cream, Butter and Vanilla Extract into a saucepan. Bring to a gentle boil. Add chopped Chocolate, take of heat and stir until completely melted. May…

APPLE FILLING

INGREDIENTS GROUP 1 1000g        Granny Smith Apples 200g            Sugar 500g            Water (Variable)   GROUP 2 50g               Arrowroot 100g             Sugar (variable) 50g               Water   PROCEDURE. Peel, De seed and slice apples, place in large pot with sugar and water. Water should be just below covering apples. boil…