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Preparation time



Adrien Vannoorenberghe

Recipe created by :

Adrien Vannoorenberghe, Baker Expert France


Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

Picto_ingredients.svg List of ingredients

  • 8 Breizh’n’rolls
  • 150g Granny Smith apple puree
  • 300 g Chantilly cream + 35 g sugar
  • 80 g Barry Cara Crakine crunchy filling
  • 150 g pink pralines
  • 6 g gelatine powder 200 Bloom + 30 g water

Picto_preparation.svg Preparation steps

  • Sprinkle pink praline over the Breizh’n’rolls and bake for around 19 min.
  • Place 20 g of Cara Crakine in 4 x 7.5 cm diameter rings, spread and freeze.
  • Make the apple mousse: mix the warm water into the gelatine and set aside.
  • Gently warm the fruit puree, add the melted gelatine followed by the Chantilly.
  • Pour half of the apple mousse into 4 rings (9 cm diameter, 2.5 cm depth), place the frozen Cara Crakine in the centre. 
  • Top with the other half of the mousse, smooth with a palette knife and freeze.
  • Assembly: remove the rings from the mousses and cut into two. Cut the Breizh’n’rolls into two.
  • Take one half of a Breizh’n’Roll, arrange the mousse with its caramel centre on top and close with the other half. 
  • Lay the cake flat and decorate with Chantilly.