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