Ginger bread Brioche, apple curd and caramel cream

• 750 to 250 apple juice
• 6 egg yolks
• 30 lemon juice
• 100 sugar
• 100 butter
• 200 double cream

• 2000 flour
• 40 salt
• 300 sugar
• 80 yeast
• 880 egg
• 600 milk
• 1000 butter

• 600 honey
• 300 butter
• 200 brown sugar
• 2 cloves
• 4 tsp Red Rooibos with caramel, ginger and coconut
• 2 cinnamon quill
• 200 flour
• 3 eggs
• Black salt
• 400 brioche

• 250 caramel
• 2 teaspoons Red Rooibos with caramel, ginger and coconut
• 500 cream

Apple curd

Reduce the apple juice. Whisk yolks and sugar with lemon juice. Add reduced juice. Sabayon until ribbon stage. Add butter in cube by cube. Set in fridge. Blend with double cream

Brioche dough

Mix all ingredients except butter in mixer until sticky dough. Add butter cube by cube until all emulsified. Wrap and leave in the fridge overnight. Bake in 650g loaves at 180. 6 top bottom 3

Gingerbread Crumble

Bring honey, butter, brown sugar, cloves, ginger, cinnamon quill to the boil. Pour into flour. Whisk until cooled. Add the eggs one at a time. Bake at 160. 7 top, 3 bottom. Until crisp. In a separate oven toast brioche and black salt. Combine with gingerbread in robo. Add 1 teabag Red Rooibos with caramel, ginger and coconut

Caramel cream

Combine together and whisk. Chill in the fridge.

Whisk equal parts double cream and caramel cream for service.