Sunday, October 15, 2006

Hazelnut shortbread with caramelized apple

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.


  • 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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