95 g Extra dry butter 84% fat 90 g brown sugar 2 g salt 40 g egg yolk 125 g T55 flour 12 g baking powder 45 g almond powder
Reconstructed shortbread
400 g Traou Mad 150 g Elle & Vire all Purpose butter 82% fat
Tatin-style apples
4 Golden apples
Caramel
125 g fine sugar 50 g glucose 40 g water
Stuck sugar
50 g fine sugar 5 g pectin NH 1/2 vanilla pods Elle & Vire gourmet butter 80% fat salted
Green apple cream
15 g lemon juice 200 g Green apple purée 35 g Excellence whipping cream 35% fat 20 g fine sugar 15 g corn starch 25 g cocoa butter 21 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water) 20 g Manzana
Sublime vanilla cream
250 g Sublime, Cream with Mascarpone 1/2 vanilla pods
In an electric mixer fitted with the paddle attachment, mix the butter, the
brown sugar and the salt, add the egg yolks, then the flour, the baking
powder and ground almonds. Use a rolling pin to spread the pastry to the
thickness of 0.5 cm on a baking sheet on a tray. Bake for about 20 mn in a
convection oven at 160°C. Let cool.
2
Reconstructed shortbread
In an electric mixer fitted with the paddle attachment, mix the shortbread
and the softened butter. Pour everything into a 7 x 50 cm square and
gently press it down. Re-bake for 15 mn in a convection oven at 160°C.
3
Tatin-style apples
Peel and empty the apples and dice them into small 0.5 cm cubes.
4
Caramel
In a copper saucepan, caramelize the sugar and the glucose until light
brown and then dilute with hot water. Pour the caramel into 7 x 3 x 3 cm
Flexipan® bar moulds.
5
Stuck sugar
Mix together the sugar, the pectin NH and the vanilla bean (cut in half and
scraped). Sprinkle the sugar mixture over the caramel and add a knob of
salted butter. Fill with cubes of golden apple up to the top of the Flexipan®
moulds. Bake for 30 mn in a convection oven at 100°C. Let the apples cool
and then put them in the freezer.
6
Green apple cream
In a saucepan, heat up the lemon juice, green apple purée and cream. Add
the sugar and corn starch and bring to a boil. Pour it over the cocoa butter,
gelatine mixture and Manzana®. Pour over the frozen tatin-style apples.
7
Sublime vanilla cream
Cut the vanilla bean and scrape it out into the cream. In an electric mixer
fitted with a whisk attachment, whip all the ingredients together until stiff.
Store in the refrigerator in a stainless steel bowl.
8
Assembly and presentation
Cut the Traou Mad biscuits into pieces of 4 x 7 cm. Remove the “tatin”
style apples and green apple cream from the moulds and place on the
Traou Mad biscuits. With a small St Honoré nozzle, pipe out some waves
of Sublime vanilla cream on the small cakes.
Decorate with a thread of vanilla bean and a gold leaf.
Recipes
