Golden Delicious Apple Shaped Dessert – Bruno Albouze – THE REAL DEAL

This is not an apple!. This dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. A stunning dessert made with white chocolate mousse and an apple jelly insert…
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.

Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
“There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it”.

DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5”
DALSTRONG Knife Set Block / Gladiator Series
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″
Pastry bowls
John Boos cutting board
Silicone Velesco Mat
Pastry bowls
All Clad 600 Wats immersion blender
Silikomart Apple Silicone Mold with Support

Golden Delicious Apple Shaped Dessert Recipe.
Apple Jelly Inserts
1.2 cups (300g) organic apple juice or golden delicious (or similar varieties) juiced out from a juicer
3 Tbsp (50g) limoncello or manzana verde (green apple liquor)
1 ounce (30g) cristalized ginger, minced (optional)
2 Tbsp (20g) sugar
1/2 Tbsp (6g) apple pectin
2 grams gelatin sheet
10 ounces (300g) organic granny smith apple, cut into small dice
1/4 squeezed lemon juice.

Soak gelatin in cold water to soften and drain. Mix sugar and pectin; set aside. Warm up apple juice, limoncello, ginger and vanilla. Mix in the sugar-pectin mixture. Bring to boil and simmer for 2 minutes. Remove from heat, whisk in gelatin. Transfer apple jelly onto a small baking tray lined with plastic wrap. Let cool and chill completely. Meanwhile, peel and dice green apples into small cubes (brunoise) and toss in lemon juice and chill.
In a food processor, smooth out the chilled apple jelly and add about 2 ounces / 60g diced apples; give a few more pulses. Remove apple jelly mixture from the food processor and fold in remaining diced apples. Scoop out and fill the mini demi-sphere silicone mold and freeze completely. Unmold apple inserts (wear disposable gloves) and seal them by 2 and shape into 1 ounce (30g) spheres. Freeze asap.

White Chocolate Vanilla Mousse
0.8 (180g) whole milk
1/2 tsp (3g) vanilla powder or paste
0.2 ounce (6g) gelatin sheets, softened
12 ounce (350g) white chocolate couverture*, melted
1.5 cups (360g) heavy cream, whipped to soft peaks.

*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. In addition to taste better, it is also much easier to work with.

Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Meanwhile, melt white chocolate over water-bath, (the bottom of the bowl should not touch the boiling water). Stir every so often. Do not over heat chocolate; remove once just melted. Heat up milk and vanilla (no boiling nenessary). Turn off heat and mix in gelatin and add melted chocolate. Give a good emulsion using an immersion blender. Let cool to 86ºF (28/30ºC), fold in whipped cream. Use immediately. More @


Shadow 24 says:

Tell me again who is gordon ramsay? Man i got bruno dont gimme that weak stuff

Flo Wer says: are the best ..i did a lot of recipes from your channel .it’s very success .
i need your help with what i can replace pectin apple ?

My Tv Shows says:

Noo dont died

Kirklyn Millicent says:


Bjorn Faltskog says:

J’en salive !

Sergeant Johnson says:

Ur voice gay

Jayden The Meme God says:

can someone please list the tools needed to prepare this?
edit: though my most important question would be where can I get them?

nicoleta labunet says:

Congratulations, your channel is incredible, you’re amazing and I like your recipes too much. Please, can someone give me the recepe of the ganache? I don’t see the amounts

bently629 says:

Mango shaped dessert ?

TG Nandi says:

Bruno, will you be my Daddy?

Floridian Empire says:

Louisiana is lucky to be French

Camrin Custer says:

No emotion

Fabian Ebert says:

Which pectin is it?

Sab Ham says:

What I can replace a liquor

big daddy says:


Ivan RF says:

well, i dont speak english, but ” es increíble el postre que preparas, increíble muy bueno!!!”

Eugjen Zhibaj says:


Miez says:

diced appol

le ngoc mai says:

I was appreciated this apple after i watched in your Video. But the inside of apple , it isn’t secret flavor as i hope .

Michal logitech Michal Logitech says:

The end was cool

Fung Cheung says:

If you were making this ahead of time, would you freeze or refrigerate it?

a Al says:

is he not making any new Video

cellbinho play play says:

What are the name of This dessert

karthik kari says:

I think the best so far is the peach one… It looked so real..

Chris Sebastian says:

You should consider giving lessons, I’d sign up in a heart beat.
Great work sir.

PolynômE says:

I like what you are doing but for me you always over played

christian fernando says:

You give so much knowledge …& quality
True master of your craft
What else can we expect
You did work with Alain ducasse

frosty owo says:

Did he die at the end?

TRACY WU says:

If I don’t have white chocolate couverture, what’s the ratio of white chocolate and cacao butter should I add?

JakTheDude says:

5:46 … sexy?

Himalayan Ragdoll Cat says:

Every single time this guy breathes, a vanilla bean grows I swear to god

M.wajihuddin says:

amazing…. last part funny as hell hahahah..

Gabe LSV says:

The way this guy speaks makes me uncomfortable. But his vids are great though.

Trevor Bingham says:

Pure dedication

Ron Walker says:

I tried to make this but the apples just fell apart when coming out of the mold. I followed the recipe to the letter. I have been gathering ingredients to make this for weeks and am disappointed this is the outcome. Was my freezer not cold enough? Any other suggestions for how to make this work?

dinesh negi says:

Sir i would like to be your intern

Genaro García valderrey says:

Amigo Bruno, quiero un curso de tus productos pero en español, un abrazo. Mi correo

Nights Rain says:

Hi wouldn’t the ground tumeric glaze at the end make it taste bitter? I’ve had ground tumeric before its very bitter.

nicoleta labunet says:

Thank you for the recepe chef!

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