This beautiful creation is well worth the effort as it will take your next birthday party to the next level.
For the Bavarois, part 1 - peel, core, and dice 4 large apples – put 50g room temperature unsalted butter and 2 tablespoons caster sugar into a sauce pan, melt and add in the diced apples and 2 tablespoons of a good quality cider brandy (make a small batch of extra for macarons). Cook down until they are tender, soft and slightly caramelised. Set aside to cool in the fridge. Slice apples into the dehydrator and crank the temp up to get them ready in time.
For the sugar syrup, combine 100g caster sugar, 1 tablespoon of a good quality cider brandy like Calvados or Somerset and 100mls water. Once sugar is dissolved take off the heat to cool. Set aside in the fridge.
For the lady fingers, combine 6 regular eggs whites – mixer until soft peaks and add in 100g of caster sugar – switch bowl – whisk 6 egg reds, add in 80g caster sugar – whisk until creamy. Mix both egg mixtures together with a wooden spoon. Add in zest. Then fold in 180g of plain sifted flour. Cookie sheets – mixer into a large piping bag. 1 cm round plastic piping tip. Pipe 3 spiral circles – 8cm, 10cm and 12cm. Pipe 14+ fingers that are 10 to 11 cm long
Sifter some icing sugar over the top and bake for 10 minutes on 170 degrees until they start to colour.
For the Bavarois, part 2 - soak 4 large gelatine sheets (8 small ones) in some water to soften. In a mixer place 80g of caster sugar and 3 egg yolks and whisk until pale and creamy. Place 150mls of cloudy apple juice into a sauce pan, and a sliced and scrapped vanilla bean pod. Bring to simmer. Take off the heat and while whisking, add to egg yolk and sugar mixture. Return mixer to saucepan and continue to stir until it thickens slightly. This is like making a slightly different version of a crème Pat. Take off the heat, remove the vanilla pod and mix in the gelatine until dissolved. Put it into a fridge/freezer to cool right down.
For the Bavarois, part 3 - make Italian meringue with 190g caster sugar, 45mls of water and 20mls of glucose. Whisk into 3 large egg whites. Set aside to cool.
In the Mixer, 250mls of thickened cream until thickened. Fold in the Italian meringue once it’s cooled. Fold in the caramelised apples from the fridge and then the cooled apple custard. Chill it fast. Once everything is chilled and ready for use, line the pudding bowl with cling wrap – I recommend 2 layers of cling wrap to make it easier when taking it out. Using the smallest sponge spiral circle, sugar side down into the bowl. Arrange 14 fingers, over lapping around it. Sugar outside. No gaps!! Brush the inside of the lady fingers with the sugar syrup. Be generous as they soak up a lot but don’t drown them. Spoon in some bavarois to almost ½ way up the basin. Place the medium lady finger round – sugar side down – brush with syrup. Spoon in the last of the mixture. Lady finger other way this time brush the smooth side and put smooth side bavarois side down. Don’t trim excess biscuits. Freeze until 10 minutes before end – trim the long lady fingers. Turn out onto a plate – unwrap the cling wrap. Decorate with slices of dried apples (they stick where ever you place them), dust with icing sugar. Add in the extra little fondant apples for decoration.
For the Le Macaron, saucepan – sugar syrup – wait for the temp to reach 118 degrees minimum. Meanwhile, prepare 95g of the egg whites in a stand mixer – add in sugar syrup - turn mixed to med to high and let it run until the mixer has cooled below 50 degrees – cooler to the touch stage. Food process then sieve almond meal. Prepare the remaining eggs whites and blend in well the food colouring to the shade you want it. With the salt, mix in the almond meal /icing sugar mixture with the coloured eggs whites until all mixed well, scraping down the spatula regularly. Time to heat up the oven to 170 degrees. (Have trays ready lined, templates ready to go). Use the law of thirds to blend in 195g of the Italian meringue to the almond mixture. Spoon into piping page with a 1cm round plastic tip plastic piping tip.
Pipe 10cm, 8cm, 6cm and 4cm macarons on different trays; as they cook at different rates. Try piping apple shaped ones too for a bit of fun. Oven ready, pop them in oven and bake for 10 plus minutes. You can bake 2 trays at a time. Try to avoid them browning to keep the pale beige colouring. So watch them like a hawk!!
Butter cream – everything into a mixer, whisk for 10 to 15 minutes until smooth and not grainy under your teeth – scoop in a small round tip piping bag.
To assemble the macarons, pipe a round edge on 1 macaron, fill with remaining apple jam from the bavarois and pop the lid on top – don’t’ push down too hard or they will crack – to stack, a little blob of butter cream better them will hold them into place.
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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