Recipes
Heat the glucose in a saucepan and gradually sprinkle in the sugar with the scraped vanilla pod. At the same time, heat the cream. When the caramel is sufficiently coloured, drizzle in the warm cream, stirring constantly. Transfer to a pipette.
Finely dice the apple. Melt the butter, add the sugar, vanilla and apple. Fry until golden. Transfer to a dish.
Beat the cream cheese with the sugar and vanilla until smooth. Heat the cream and remove from the heat to add the gelatine previously softened in cold water. Once dissolved, add to the cream cheese mixture. Gently fold in the whipped cream using a rubber spatula.
Beat the butter into a pommade, then add the sugar and the eggs followed by the flour, salt, baking powder and ground cinnamon. Crumble onto a silicone baking mat and bake at 170°C (338°F).
Make a syrup from the sugar and water, mix the sugar and water in a saucepan, bring to the boil, and pour into a dish. Use a meat slicer to cut 1.5 mm slices of apple, leave for an hour to steep in the syrup. Bake at 90°C (194°F) between two silicone baking mats for approximately one hour.
Pour 5 mm of caramel sauce into the verrines, then pipe in the cream cheese mousse up to 1.5 cm. Sprinkle a tablespoon of crumbled Speculoos biscuit over the top and finish with a knob of cream cheese mousse and two small triangles of apple crisp.
