SABLÉE DOUGH
Ingredients
- 1000 g.
- Nevada sugar
- 865 g.
- Butter
- 335 g.
- Whole egg
- 100 g.
- Whole Milk
- 2000 g.
- Flour W200
- c/s
- Vanilla and salt
Elaboration
Cream the butter with sugar Nevada. Little by little, add eggs and milk to combine them with the dough. Add pinch of salt and vanilla. Incorporate the flour. Cut and shape. Work all ingredients at room temperature. Bake: 180ºC Time: 20 minutes
CRÈME BRULÉE MOUSSE
Ingredients
- 1000 g.
- Cream 35%
- 200 g.
- Trebon Neutro
- 200 g.
- Water
- 300 g.
- Les Crèmes Brûlée
Elaboration
Mix Trebon Neutro with the water at 50-55ºC and with Les Crèmes Brûlée. Add the semi-mounted cream.
GELIFIED APPLE
Ingredients
- 500 g.
- Moorea Apple
- 50 g.
- Water
- 5 g.
- Gelatine sheets
Elaboration
Heat and mix the water and the Moorea Apple, add the gelatine in sheets previously hydrated, fill moulds and freeze.
Assembly and finishing
1.Apply the Crème Brûlée Mousse over a base of caramelized puff pastry, and place the Sablée ring over the Mousse.
2.Finishoff withthe gelified apple and decorate to taste.
