creative pastry technique josep Maria

[Sussan Estela Olaya]

Hi Panos, thank you for your interest in the recipe!

Yes, you can definitely replace the pear with apple if you’d like to make a caramel and almond apple tart. In that case, to adapt the pear and lemon pastry cream, you could prepare an apple version like this:

Apple Pastry Cream (suggested version):

• 535 g apple purée

• 35 g lemon juice (optional, to balance the sweetness)

• 80 g water

• 175 g sugar

• 105 g egg yolks

• 60 g modified starch (or cornstarch)

• 4.5 g whole lemon peel (you can also use cinnamon if you prefer a different flavor profile)

The process is the same:
Dissolve the starch in a small portion of water, add the yolks, and strain. Then mix with the rest of the ingredients and cook to 85ºC. Cool down as quickly as possible and refrigerate until ready to use.

As for the mousse, if you’d prefer an apple-based version instead of the almond praline, you could try making a light apple mousse. Here’s a basic idea:

Apple Mousse (alternative version):

• 300 g cooked or roasted apple purée

• 60 g sugar (adjust to taste)

• 5 g gelatin sheets

• 250 g 35% cream, semi-whipped

Warm part of the purée and dissolve the pre-soaked gelatin in it. Add the rest of the purée, mix well, and let it cool down to about 30–35ºC. Then fold in the semi-whipped cream gently until fully combined.

This will give you a smooth, fruity mousse that pairs beautifully with the caramel and other components of the recipe.

Hope this helps! Best regards.

[Panos osfp]

Thanks for you reply,

Can I use this Apple puree?

Or needs cooked apple?

Many thanks

[Sussan Estela Olaya]

Hi Panos.
Thank you for your question!

Yes, you can absolutely use the Boiron Granny Smith green apple purée for both preparations the apple pastry cream and the apple mousse.

This type of purée is already cooked and pasteurized, making it perfect for pastry use without the need to cook the fruit yourself. Just make sure to adjust the sweetness and acidity slightly depending on the flavor profile you’re aiming for, as green apple purée tends to have a more tart and fresh taste, which can create a really nice contrast, especially with caramel and almonds.

Best of luck with your tart it’s sure to be delicious!If you need help with the assembly or any other part of the recipe, I’m happy to help.

Warm regards.