Apple Croustillant

Markus Bohr

Markus Bohr

23rd November 2012

Apple Croustillant

Apple Croustillant with Apple Compote

Ingredients

  • Apple compote
  • Ingredients for 1 kilo at 100% (Net quantity)
  • 0.8kg Apples (Jonathan)
  • 0.175 Liters Syrup (2:1)
  • 0.175 liter sWater
  • 1pc Vanilla pod (pc)
  • Calvados Cream
  • Ingredients for 0.4 kilo
  • 350gCream 35%
  • 30gIcing Sugar
  • 30mlCalvados
  • 1xVanilla pods
  • Caramel Sauce
  • Ingredients for 1 liters
  • 470g
  • 0.5l
  • 8ml
  • Croustillant
  • Ingredients for 1
  • 6eaFillo Sheets
  • 50gIcing Sugar
  • 50gClarified butter
  • 1.055kg Ground Almonds

Method

Apple compote
-PEEL, CORE , CUT APPLES INTO 12 WEDGES
-MELT THE SUGAR TO CARAMEL, ADD THE BUTTER
-SAUTE'WITH THE OTHER INGREDIENTS
UNTIL APPLES ARE CARAMELIZED BUT STILL FIRM
Calvados Cream
-Scrape the vanilla pod
-Whip up the cream
-Add the sugar
-When soft tips form, add the calvados
Caramel Sauce
-ADD A LITTLE WATER TO THE SUGAR AND COOK TO A LIGHT BROWN CARAMEL
-WASH DOWN WITH THE CREAM
-SET ASIDE AND LET COL DOWN
-ADD THE VINEGAR
Croustillant
-Butter the fillo sheet
-Sprinkle with Icing Sugar and Ground Almonds
-Crumble together and place in a buttered ring
-Bake at 190°c or until golden brown
-Remove from the oven and let cool down

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.