- 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
Apple Croustillant
Ingredients
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
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