I'd been taking it easy on sugar for the last couple of weeks, as three dessert recipes the previous week had left traces... After a few walks, a few lengths of the local pool, and an imaginary abdo workout, I was ready to return, with this recipe by Guy Guenego.
Preparation and cooking time : 1 h
Refrigerator : 1 hour
Ingredients for 4
100 gr butter
100 gr sugar
100 gr hazelnut powder
4 apples (golden delicious)
1 pinch of powdered cinnamon
Crème anglaise with praline :
1 vanilla bean
20 cl milk
2 egg yolks
60 gr sugar
30 gr praline
- Soften 50 gr of butter at room temerature.
- Mix the butter with 50 gr of sugar and the hazelnut powder.
- Divide into 6cm-diameter moulds, and leave for 1 hour in the freezer.
- For the creme anglaise, split open the vanilla bean and take out the seeds.
- Mix the milk, praline and vanilla seeds in a saucepan.
- Stir, and bring to the boil.
- Beat the egg yolk and sugar in a bowl.
- Pour the boiling milk over the egg yolk, whilst continuing to stir.
- Cook in a bain-marie, stirring with a wooden spoon until the mixture thickens. The cream is ready once it coats the spoon. Leave to cool in the fridge.
- Preheat the oven to 250° (mark 8)
- Bake the shortbread for 10 minutes, then remove and leave to cool.
- Peel the apples, and cut into thin slices.
- Spread the sliced apple onto a buttered baking tray.
- Distribute 50gr of butter over the apple, and sprinkle with the remaining sugar and the cinnamon powder.
- Bake for 10 minutes.
Presentation
- Turn out the shortbreads onto plates.
- Decorate the top with the baked apple slices.
- Dress with cold creme anglaise, and sprinkle a little hazelnut powder around the edges.
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