Recipe Apple Croustines

To prepare this dish

Ingredient list

Cream-based puff pastry

500 g strong flour (T45, approximately 14% protein)
1000 g plain flour (T55, approximately 11% protein)
20 g salt
100 g water
1000 g Excellence whipping cream 35% fat
1000 g Extra dry butter 84% fat

Apple compote with dried fruit

680 g pommes Pink Lady
23 g raw sugar
1 g lemon zest
10 g lemon juice
125 g oat flake
95 g dried figs, cut into pieces
65 g dried apricots, cut into pieces

Almond cream

165 g Elle & Vire gourmet butter 82% fat
165 g sugar
165 g egg
165 g almond powder
25 g plain flour (T55, approximately 11% protein)

Finishing touches

SQ oat flake
100 g Cornmeal
100 g sugar
SQ maple syrup

Elle & Vire products used

Excellence whipping cream 35% fat

Extra dry butter 84% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Cream-based puff pastry

   Using the dough hook of the stand mixer, combine the two types of flour and the salt, adding the water and cream a little at a time. Shape into a ball and let rest in the refrigerator. Roll out the dough and insert the butter sheet. Close up the dough package and give it its turns. 
   

2. 2

   Apple compote with dried fruit

   Cut the apples into cubes. Cook the apple cubes, brown cane sugar, and lemon zest and juice together, covered, until the mixture becomes a compote (reduce to 630 g). Add the dried fruits and store in the refrigerator
   

3. 3

   Almond cream

   Cream the softened butter with the sugar, then add the ground almonds and flour. Gradually add the eggs. 
   

4. 4

   Finishing touches

5. 5

   Baking and shaping

   Perform 5 single turns on the dough, respecting the resting time between each turn. Roll out to a thickness of 2 mm. Cut out 20 x Ø11-cm circles (for the base). Cut out 20 x Ø13-cm circles (for the top). Let the circles rest in the refrigerator.

   Pipe out 45 g of dried fruit apple compote into Ø6-cm hemispherical silicone moulds. Freeze, then unmould. Pipe out 30 g of almond cream into the same hemispherical moulds then introduce the apple compote inserts, smooth the surface and return to the freezer.

   Using a brush, moisten the edges of the 11-cm puff pastry circles with water. Place an insert in the centre and close with the 13-cm puff pastry circles, giving a quarter turn.

   Using an Ø8-cm cookie cutter, press evenly around the insert to seal the edges of the two pieces of pastry. Cut a Ø3-cm hole in the top using a cookie cutter. For even baking, cut the domes with a Ø10-cm cookie cutter. Let rest in the refrigerator.

   Turn over and lightly moisten the flat side. Sprinkle with rolled oats followed by the combined sugar and cornmeal.

   Place flat-side down on a baking sheet lined with paper. Bake in a 170°C convection oven for approximately 35 minutes (damper open with a sheet of paper and a perforated baking sheet on top 15 minutes after placing in the oven). Remove from the oven, turn over and brush with maple syrup. Let cool.
   

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