1. Prepare beurre noisette (brown butter) by heating the Plugrá Butter in a saucepan until light brown, then strain.
2. Mix all the dry ingredients together.
3. Add the egg whites, the apple compote, and the strained beurre noisette.
4. Let mature overnight in a refrigerator.
5. Pipe in molds and garnish with gianduja cubes, candied orange, and cacao nibs.
6. Bake in a convection oven at 190ºC/375°F, vent closed, for about 8–10 minutes.
7. Let cool; keep in an airtight box or freeze.